Raspberry and Apple Crumble Traybake recipe

Preparation Time: 20 minutes | Cooking Time: 45 minutes

This yummy dessert brings together two of the best desserts - a raspberry traybake and an apple crumble. Serve cool with a cup of tea, or warmed with a jug of vanilla custard.


  • 280g self-raising flour
  • 175g golden caster sugar
  • 125ml milk
  • 200g raspberries
  • 1 apple
  • 1 egg
  • 100g butter
  • 100g golden caster sugar
  • 85g self-raising flour
  • 50g butter, diced
  • Zest of 1 lemon


  1. Preheat the oven to 160C and line a 20x30cm cake tin with baking parchment. Peel, core and dice the apple and put into a saucepan with 2 tbsp. water. Cook for a minute or two or until just softening.

  2. Rub together golden caster sugar, flow, butter and lemon zest to create a crumble topping - the mix should resemble breadcrumbs.

  3. Beat butter and sugar together until pale and fluffy, then beat in the egg. Sift in the flour and stir in the milk alternately until well combined. Stir in the apple mix, then spoon into the tin, dollop with raspberries, sprinkle with crumble topping and cook for 45 minutes or until cooked through.

If you like, add a hint of spice - just leave out the lemon zest. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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