Out of all the apple related baking I have done recently, this one is my all time favourite! I'm a sucker for a crumble ... and a cake ... and the idea of apples and raspberries together makes me positively weak at the knees, so when this recipe appeared in last month's Good Food mag from one of the readers I dutifully saved it electronically and waited for the right moment to present itself so it could be baked. Let this post show forever more the one small problem that exists with my filing system ... in order to follow the recipe exactly, one has to copy the recipe exactly!!! And as this is a reader recipe it doesn't appear on the magazines web site, so I kinda had to guess what to do with the apple once I had stewed it! Oopsie! I opted to dot the apple around the raspberries, and it worked pretty well, resulting in little pockets of flavour bursts with every bite.
Raspberry and Apple Crumble Squares
1 bramley apple, peeled and diced
100g butter, softened
175g golden caster sugar
280g SR flour
For the Crumble Topping
50g butter, diced
85g SR flour
100g golden caster sugar
Zest 1 lemon
Heat the oven to 180C/fan 160C and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip the flour and milk and continue to beat until everything is combined. Spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Cuts into 16 squares
Good Food, Sept 11