Step 1
Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease an 18cm (7 in) round loose-based cake tin with a little Trex, then line with greaseproof paper.

Step 2
Mix together the flour, porridge oats and salt, then use your fingertips to rub in the Trex until the mixture resembles fine crumbs. Stir in the muscovado sugar and spice.

Step 3
Tip half the mixture into the prepared cake tin and press it down lightly. Arrange half the apple slices and blackberries evenly on top. Sprinkle the remaining crumble mixture over them, press down lightly, then add the remaining fruit, spreading it over the surface. Sprinkle with the demerara sugar.

Step 4
Bake for 35-40 minutes until firm and golden brown. Stand the tin on a wire rack and cool for 15-20 minutes, then remove from the tin. Carefully remove the lining paper. Serve warm or cold with ice cream, custard, crème fraiche or yogurt.

Autumn Crumble Cake

Autumn Crumble Cake

Use seasonal British apples and blackberries to make this delicious oaty bake – perfect served warm as a pudding or cold as a cake. Either way, there will hardly be a crumb left!

8

Serves: 8

40
MINS

Bake Time: 40 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

A little Trex, for greasing
150g6oz Wholemeal self-raising flour
150g6oz Porridge oats
¼ tsp¼ tsp Salt
150g6oz Trex
100g4oz Light muscovado sugar
1 tsp1 tsp Ground mixed spice
22 Cox or Discovery apples, cored & thinly sliced
300g10oz Blackberries
2 tbsp2 tbsp Demerara sugar
Ice cream, custard, crème fraiche or natural yogurt, to serve

METHOD

Step 1
Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease an 18cm (7 in) round loose-based cake tin with a little Trex, then line with greaseproof paper.

Step 2
Mix together the flour, porridge oats and salt, then use your fingertips to rub in the Trex until the mixture resembles fine crumbs. Stir in the muscovado sugar and spice.

Step 3
Tip half the mixture into the prepared cake tin and press it down lightly. Arrange half the apple slices and blackberries evenly on top. Sprinkle the remaining crumble mixture over them, press down lightly, then add the remaining fruit, spreading it over the surface. Sprinkle with the demerara sugar.

Step 4
Bake for 35-40 minutes until firm and golden brown. Stand the tin on a wire rack and cool for 15-20 minutes, then remove from the tin. Carefully remove the lining paper. Serve warm or cold with ice cream, custard, crème fraiche or yogurt.

BAKE MODE

WHY NOT TRY ...