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Walton Road Allotments

Apple & blackberry crumble cake

Picture
Picture
Contributed by Debbie Bedford - Plot 6b
Print Recipe
Delicious and easy to make.  Works equally well if you have surplus frozen fruit too. Perfect with a cup of coffee!

Ingredients:

​2 apples peeled cored & sliced
Half lemon
150g blackberries
150g butter
75g caster sugar
75g dark muscovado sugar
3 large eggs
85g plain flour
11/2 tsp baking powder
100g ground toasted hazelnuts (or ground almonds)
​For  the crumble:
 
50g cold butter
50g plain flour
60g demerara or golden caster sugar
2 tbsp rolled oats
Pinch ground cinnamon
 
You will need a deep loaf tin lined with baking parchment. 

Method:

Squeeze the lemon over sliced apples, mix with blackberries.  
Beat butter & sugar together until light and pale in colour. 
Whisk eggs & add little at a time to mixture beating well.
Add sifted flour & baking powder, and hazelnuts in 2-3 batches. 
​Transfer to the tin & scatter apples & blackberries on top, pushing lightly down into mixture.
Make crumble- rub butter & flour together.  Stir in sugar, oats & cinnamon and scatter over top of cake
Bake  180c gas 4 for about 1 hour (or until skewer relatively clean, the cake should be slightly moist).   Cool & store wrapped in foil.
Copyright - Walton Road Allotment Society © 2023
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