I love blackberries so it is hard to resist buying them when they come in to the shops. Crumbles are always yummy, but it’s been so hot recently that they don’t really appeal. A slice of cake with a scoop of vanilla ice cream however, does!
For the cake:
- 120g butter
- 100g sugar
- 3 medium eggs
- 300g self-raising flour
- 2tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- 120g natural yogurt
- 2tbsp milk (adjust to get the right consistency)
- 160g blackberries
- 440g cooking apples (peeled and cored weight), cut into 1.5cm pieces
For the topping:
- 80g self-raising flour
- 30g butter
- 75g brown sugar
- 2tsp cinnamon
Preheat the oven to 180°C. Grease and line a 9” tin. If you have a spring-form tin, this will be best as you can remove the cake without turning it upside down and losing your crumble topping!
Cream together the butter and sugar, then sift in the flour and other dry ingredients. Stir in the eggs, yogurt, and milk and mix well. If it is stiff add a little more milk. Finally, stir in the apple and blackberries, and spoon the mixture into the tin, and level the mixture off.
To make the topping, rub the butter into the flour and then stir in the sugar and cinnamon. It should resemble breadcrumbs. Scatter over the top of the cake and bake for 1 hour, or until cooked.
Leave in the tin for 10 minutes before removing and cooling on a wire rack.
Enjoy a slice with cream or vanilla ice cream!