Raspberry and Apple Streusel Tray Bake

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
8-10 8-10
Raspberry and Apple Streusel Tray Bake
Main INGREDIENTS
  • Fruit
FOR THIS RECIPE WE LOVE TO USE
Stoneware Heritage Rectangular Dish
£37.00
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Stoneware Heritage Rectangular Dish
Ingredients
Method

Ingredients

Cake
  • 115g butter, softened
  • 115g light brown muscovado sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 115g plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 55g ground almonds
  • 2 dessert apples (300g), peeled, cored and chopped into small diced pieces
  • 150g fresh raspberries
  • 2 - 3 tablespoons icing sugar for dusting
Other
  • A small knob of butter
  • 14cm x 33cm strip baking paper
  • Streusel topping
  • 55g plain flour
  • 1 teaspoon ground cinnamon
  • 40g butter
  • 70g Demerara sugar
  • 30g nibbed / chopped almonds

  • Method

  • 1
    Pre-heat the oven 180°C / 350°F / Gas Mark 4 or for a fan oven: 160°C fan
  • 2
    Crumble topping
  • 3
    Sift the flour and cinnamon into a bowl, add the butter and rub together until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds. Set to one side.
  • 4
    Cake
  • 5
    Cream the softened butter and sugar together in a medium bowl. Beat in the eggs and vanilla. Sift in the flour, baking powder and cinnamon, add the ground almonds and mix well.
  • 6
    Spoon the cake mixture into the dish and spread evenly. Make a layer with the apple pieces and fresh raspberries, sprinkle over the prepared crumble topping.
  • 7
    Bake in the centre of the oven for 50-55 minutes until golden brown and the centre is firm to the touch.
  • 8
    Allow to cool before removing from the stoneware dish.
  • 9
    Cut into squares or fingers and serve with a generous dusting of icing sugar.
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