Apple crumble bake
Berrington's annual Apple Day is a day to celebrate the harvest from the orchard. So what better way to welcome in the new season than to use this harvest to make something truly delicious to warm you up?
- 140g/5oz self-raising flour
- 115g/4oz soft light muscovado sugar
- 115g/4oz soft margarine
- 2 eggs
- 200g/7oz or 1 medium Bramley cooking apple, quartered, cored, peeled and dice
- 55g/2oz plain flour
- 15g/½ oz porridge oats
- 15g/½ oz caster sugar
- ½ tsp ground cinnamon
- 40g/1½ oz soft margarine
- 30g/1 oz mixed nuts, roughly chopped
- 1 tbsp soft light muscovado or demerara sugar
- Preheat the oven to 180°C/350°F/gas mark 4. Line a 20cm/8in shallow square cake tin with a large square of non-stick baking paper, snipping the paper diagonally into the corners of the tin and pressing the paper down so that the base and sides of the tin are lined.
- To make the sponge base, add the flour, sugar, margarine and eggs to the bowl of an electric mixer then beat until smooth. Spoon into the lined tin and spread into an even layer. Roughly crush the apples with a potato masher then sprinkle evenly over the top of the sponge.
- For the crumble topping, add the flour, oats, sugar and cinnamon to a bowl then add the margarine and rub it with your fingertips until the mixture resembles fine crumbs. Stir in the nuts then sprinkle over the apple and top with the muscovado or demerara sugar.
- Bake for 20-25 minutes or until the cake is well risen and a skewer comes out cleanly when inserted into the middle of the cake. Leave to cool in the tin then lift the cake and paper out of the tin, peel away the paper and cut into ten bars.