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
100g
cold unsalted butter, plus extra to grease
150g
plain flour
1/2tsp.
cinnamon
100g
demerara sugar
50g
almonds, roughly chopped
For the sponge
200g
unsalted butter, softened
225g
caster sugar
4
medium eggs
175g
plain flour
2tsp.
baking powder
1tsp.
cinnamon
1/4tsp.
salt
50g
ground almonds
1tsp.
vanilla extract
500g
blackberries
Directions
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.
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.
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.
Step 4
Scatter over the blackberries and then the crumble.
Step 5
Bake for 1hr or until risen and firm. Cool in the tin and slice into 20 squares.
To store: The traybake will keep for up to 4 days in an airtight container at room temperature
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
