Raspberry and Apple Crumble Slice
This is a really delicious afternoon cake. That's all - can't say much more than that! I first made it when it came round to September last year and with the garden full of raspberries and apples, I was looking for new ways to use them. I reckon it would probably make a pretty awesome pudding too with lashings of crème anglaise, cream or custard (or all three).
For the cake
100g x soft butter
175g x caster sugar
1 x egg
280g x self raising flour
125ml x milk
1 x bramley apple peeled and diced (could always use any old apples left over in the fruit bowl)
200g x raspberries
For the crumble
50g x butter
85g x self raising flour
100g x soft brown sugar
zest of 1 lemon (or you could use some ground cinnamon instead)
Preheat the oven to 160 and line a 30cmx20cm roasting dish with butter, then greaseproof paper.
Cream together the butter and sugar until light and fluffy. Add the egg and mix until incorporated.
Add the flour and milk and mix well, finally add the apple and stir. If it is still very thick, add a little more milk. Work this mixture into the bottom of the prepared dish.
Sprinkle the raspberries all over the sponge mixture.
Finally make the crumble by rubbing all of the crumble ingredients together in a bowl and sprinkling all over the raspberries and sponge.
Bake in the preheated oven for about 45 minutes until a skewer comes out clean from the centre of the cake.
Leave to cool and cut into squares or triangles.