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By September 18, 2015 ,

Apple crumble seems to be mostly associated with autumn/fall, but really, I think any day is a good day for an apple and berry crumble!

I got this recipe from a friend, but it is such an incredibly reliable recipe that I have to share it with everyone. Normally I would post a link to the original recipe and call it a day, but since my experience with the chocolate wagon wheels where the recipe website was deleted, I've promised myself that I would also post the full recipe.

What's special about this crumble is that it also consists of a layer of buttery cake. The recipe yields a rich and delicious cake. It fills the house with the aroma of apple and berries - I call it the scent of happiness! If you can't find any blackberries, you can always use strawberries or raspberries, although I find that the acidity of blackberry creates more layers of flavours.

Blackberry and Apple Crumble Cake

(Original recipe from Baking in Franglais)

150g softened butter
150g caster sugar
3 large eggs, lightly beaten
75g plain flour
1½ tsp baking powder
110g ground almonds
1 large eating apple
150g blackberries

For the crumble topping
100g cold butter, cut into cubes
100g plain flour
110g demerara sugar
2 tblsp porridge oats
¼tsp ground cinnamon

Grease and line a deep 20cm round springform cake tin.  Preheat the oven to 180°C/160°fan.

First, make the crumble topping by rubbing the butter into the flour.  Stir in the oats, sugar and cinnamon.   Set aside.

For the cake, beat the butter and sugar in a mixer until light and fluffy.  Add the eggs a little at a time, beating in after each addition.

Sift the flour and baking powder into a bowl and mix together, then fold them into the egg mixture, followed by the ground almonds.  Spoon the cake mixture into the tin and level the top.

Cut the unpeeled apple into quarters, remove the core (I use a melon baller for this) and then cut into thin slices.  Put the slices on top of the cake and then push gently into the mixture.  Add the blackberries and then scatter the crumble mixture on top.

Bake for about an hour, remembering that a skewer will be wet when testing the cake due to the fruit – the cake is done if there is no gooey mixture stuck to it.  Cool in the tin.  Dust with icing sugar when cold.

Cuts into 10-12 slices.

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