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4 (5 votes)

Apple and blackberry crumble cake

Make our delicious apple and blackberry crumble cake recipe for your next dinner party.

Serves 16

Prep Time 15 min

Cooking Time 40 min +


  • 2 apples, peeled, cored and thinly sliced
  • 125g blackberries
  • For the crumble
  • 60g self-raising flour
  • 1tsp caster sugar
  • 1tbsp low-fat spread
  • For the sponge

  • 2 eggs
  • 100g caster sugar
  • 125ml sunflower oil
  • 1tsp vanilla extract
  • 125g self-raising flour
  • 1tsp baking powder


  1. Heat the oven to 180°C/fan 160°C/gas 4 and line a 20cm square baking tin with baking paper. Arrange the apples and blackberries in the base of the tin.
  2. In a small bowl, combine all the crumble ingredients and rub between your fingertips until the mixture resembles breadcrumbs. Sprinkle over the fruit and set aside.
  3. In a large bowl, beat the sponge ingredients together for 3–4 min until combined and light.
  4. Spread the mixture on top of the crumble, then bake in the oven for 35–40 min until golden brown.
  5. Remove from the oven, leave to cool in the tin for 15 min, then invert on to a wire rack and leave to cool completely. Leave fruit-side up and slice into 16 to serve. The cake will keep in an airtight container for up to 3 days.

Nutrition per serving

Read more on how we calculate nutrition.
157 2.1g 9g 1.2g 1.1g 8.7g 0.2g 43mg 18g 0.4mg

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