- Making time 45 minutes
- Preparation time 20 minutes
Ingredients
- 175 g butter
- 175 caster sugar
- Three eggs beaten
- 200 g self-raising flour
- One teaspoon of baking powder
- Grated rind of 1 lemon
- 500 g cooking apples
- 150 g frozen blackberries
For the crumble topping
- 75 g self-raising flour
- 75 g muesli
- 50 g caster sugar
- 75 butter
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
Preparation:
- Cream the butter and sugar together in a mixing bowl until pale and creamy, gradually mix in an alternate spoonful of beaten egg and flour until all has been added and the mixture is smooth.
- Stir in the baking powder and lemon rind then spoon the mixture into an 18 * 28 cm roasting tin lined with non-stick baking paper, spread the surface level then arranges the apple slices and blackberries over the top.
- Make the crumble topping, put the flour, muesli and caster sugar in a mixing bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs, and sprinkle over the top of the fruit. Bake in a preheated oven, 1800C set the timer for about 45 minutes until the crumble is golden brown and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin then lift out using the lining paper, cut the cake into 16 bars and peel off the lining paper. Store in an airtight tin for up to 2 days.
