Blackberry and Apple Crumble Cake {Foraged Fruit Traybake}

Sorry to post an autumn recipe while it's still technically summer, but the blackberries are out already and the apples look set to follow suit. This blackberry and apple crumble cake is delicious served warm with some custard or crème fraîche - or cold it’s own.

It's a great way to use up small quantities of blackberries and apples rather than a glut - three windfall apples and a few handfuls of blackberries should do it. Make sure you freeze the blackberries before you bake to avoid them getting mashed up when mixing.

It's a nice recipe to make with kids too if they helped collect the fruit. The beauty of making a tray bake is that everyone gets decent layer of the delicious crumble topping. This sometimes melts into the cake - chill it before you sprinkle to avoid this.

This recipe was featured on Debbie McGee's show on BBC Radio Berkshire on Sunday 11t August 2013. 

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Blackberry and Apple Crumble Cake {Foraged Fruit Traybake}

• Makes: 16 slices

• Time: 20 mins prep + 45-60 mins baking

• Cost: 32p per serving

• Calories: 351 per serving

Ingredients:

For the crumble topping:

• 45g butter, cubed, at room temperature

• 35g caster sugar

• 70g white flour

For the cake:

• 250g butter at room temperature (plus extra for greasing)

• 250g caster sugar

• 4 eggs, lightly whisked

• 250g self-raising white flour

• 1 teaspoon of baking powder

• Generous teaspoon of cinnamon (optional)

• 3 windfall apples, peeled and diced

• 120-150g blackberries, frozen

• Icing sugar to dredge (optional)

• Custard or crème fraîche to serve (optional)

Method:

1. Pre-heat the oven to 180 C / 160 fan / gas mark 4. Grease rectangular traybake tin (or roasting tin) around 35 x 20cm or line with baking paper.

2. Start by making the crumble topping. Mix all the ingredients for the crumble topping in a bowl with your fingertips until it resembles coarse breadcrumbs. Pop in the fridge (or even better the freezer) to chill while you make the cake.

3. To make the cake, cream the butter and sugar together with an electric hand whisk until smooth. Add the eggs gradually using the electric whisk to incorporate. Don't worry if it's curdles a little. Sieve the flour, baking powder and cinnamon into the bowl and use a spatula or metal spoon to fold it into the mixture until well incorporated. Finally fold in the chopped apples and blackberries.

4. Scrape the mixture into the prepared tin and use the back of a spoon to press the blackberry and apple crumble cake mixture into the edges of the tin and spread it flat. Remove the crumble mixture from the fridge and sprinkle over the top of the mixture evenly.

5. Bake for around 45-60 minutes until a skewer comes out clean and the cake has a slight springy texture. If you think it’s browning too much before it's cooked through then loosely cover the top of the cake with a layer of foil.

6. Remove from the oven and leave for around 10 minutes to cool before removing from the tin. When cool, dredge with icing sugar if you like and serve on it’s own or with custard or crème fraîche.