Apple & blackberry crumble traybake | Recipe

I’ve been a really bad food blogger this year – I think I’ve only posted one recipe! I have blogged foodie reviews, but I’ve not really had the mojo for creating. I’m hoping now that The Bake Off is back, the mojo will return. I’m also happy to see that Jenny over at Mummy Mishaps has brought back the Bloggers Bake Off linky!

I never got around to joining in biscuit week, as the boys had just gone back to school and Noah was only doing two hours a day. But of course I had to join in with one of my favourite things to bake – cake week! I didn’t really fancy any of the other challenges, so I went with a tray bake. Nice and easy!

I was browsing my recipe books for some inspiration and came up with an apple & blackberry crumble tray bake. This simple cinnamon spiced cake features normal eating apples, and blackberries picked from the garden. With a chunky crumble topping to complement the moist cake, it is absolutely delicious. Perfect for a Sunday afternoon dessert with custard, or served for afternoon tea with friends.

Apple blackberry crumble traybake

Ingredients (serves 16)


  • 225g self raising flour
  • 175g soft butter
  • 175g caster sugar
  • 2 medium eggs
  • 1.5tsp baking powder
  • 3tbsp milk
  • 2tsp cinnamon
  • 2 medium apples, cored, peeled and diced
  • 100g blackberries
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Crumble topping

  • 115g plain flour
  • 75g butter
  • 30g caster sugar
  • 40g rolled oats
  • 1tsp mixed spice


  • Preheat oven to gas 4/180c/350f, and line a rectangular deep sided baking tray with greaseproof paper.
  • Add all cake ingredients other than the apples and blackberries to a large mixing bowl. Using an electric hand mixer, beat all ingredients until well combined, and then stir in the apples.
  • Pour the cake mixture into the prepared baking tray and smooth out so it’s evenly spread.
  • Gently poke the blackberries into the cake mixture so they are evenly spread out.
  • In a separate bowl, mix together the crumble ingredients until there is a mixture consisting of both a breadcrumb consistency and larger chunks.
  • Spread the crumble mixture evenly over the cake mixture.
  • Bake at gas 4 for 25 minutes and then give the cake a check. If it isn’t quite cooked in the middle and the crumble is still soft, turn the oven up to gas 5/190c/375f and bake for another 10 minutes.
  • Leave to cool in the tray for 5 minutes, then remove to a wire rack to cool completely.
  • Once cooled, cut into 16 squares and tuck in!

Apple blackberry crumble traybake

Linking to:
#GBBOBloggers2018 with Mummy Mishaps

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7 thoughts on “Apple & blackberry crumble traybake | Recipe

  1. i love this type of traybake (obviously LOL!) and it is just perfect i think to combine comforting crumble with a cake! also its spot on seasonal wise with all those free juicy blackberries up for grabs at the moment! I hope this bake has restored your baking mojo – there is going to be a fab prize available which i have only just got confirmed so watch this space!!! thank you for linking up xx

    1. Hi Christine, I don’t see why not. I would say though that it would probably be best to defrost them first and discard the excess juice as this might affect the texture and cooking time when baking 🙂

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