Raspberry & apple crumble squares

400 kcal or less afternoon tea apple apples baking cakes crumble family indulgent over an hour raspberries raspberry squares tray bake traybake treat

N/A

Cuts into 16

Source

Ingredients

1 Bramley apple , peeled and diced

100g butter , softened

175g golden caster sugar

1 egg

280g self-raising flour

125ml milk

200g raspberries

50g butter , diced

85g self-raising flour

100g golden caster sugar

zest 1 lemon

Method

Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.

Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.

Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.