Blackberry crumble traybake

Name: Blackberry crumble traybake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 20 serving(s)
Ingredients: 100 g cold unsalted butter, plus extra to grease; 150 g plain flour; 1/2 tsp. cinnamon; 100 g demerara sugar; 50 g almonds, roughly chopped; 200 g unsalted butter, softened; 225 g caster sugar; 4 medium eggs; 175 g plain flour; 2 tsp. baking powder; 1 tsp. cinnamon; 1/4 tsp. salt; 50 g ground almonds; 1 tsp. vanilla extract; 500 g blackberries

A delicious cake with a crunchy cinnamon and almond crumble topping.

By The Good Housekeeping Cookery TeamUpdated: 09 October 2023

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Make the most of blackberry season by using them in this delicious blackberry crumble traybake. It's the perfect winter warmer with custard but equally so in the summertime with vanilla ice cream.

The crumble topping takes this blackberry tray bake cake to the next level with the addition of cinnamon and almonds. It gives the finished dessert a lovely crunchy texture.

Scatter the blackberries and the crumble topping over this simple vanilla-flavoured batter and bake for 1 hour to reveal a jammy, fruity and tart dessert.

Plus, this traybake will keep for up to four days in an airtight container at room temperature - perfect if you're entertaining at the weekend.

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Yields:

20 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Cal/Serv:

290

Ingredients

For the crumble

100 g
cold unsalted butter, plus extra to grease
150 g
plain flour
1/2 tsp.
cinnamon
100 g
demerara sugar
50 g
almonds, roughly chopped

For the sponge

200 g
unsalted butter, softened
225 g
caster sugar
4
medium eggs
175 g
plain flour
2 tsp.
baking powder
1 tsp.
cinnamon
1/4 tsp.
salt
50 g
ground almonds
1 tsp.
vanilla extract
500 g
blackberries

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 20.5cm baking tin with baking parchment.
2. Step 2
  To make the crumble, cube the butter and put in a medium bowl with the flour and cinnamon. Rub with your fingertips until it clumps together. Mix in sugar and almonds and set aside.
3. Step 3
  For the sponge, beat the butter and sugar together in a large bowl until fluffy. Gradually beat in eggs. Sift over the flour and baking powder, then fold in the cinnamon, salt, almonds and vanilla extract. Spoon into the tin and smooth the surface.
4. Step 4
  Scatter over the blackberries and then the crumble.
5. Step 5
  Bake for 1hr or until risen and firm. Cool in the tin and slice into 20 squares.