Each bite of this moist, delicious cake is studded with tangy blackberry and apple pieces. It’s a lovely dessert, or great in a packed lunch.
My daughter Kipper and I went blackberrying in our local park with some friends. The girls had a lot of fun hunting for blackberries, although most of the really big, ripe, juicy-looking ones were either a) too high for us to reach, or b) protected by dense patches of nettles. However, after about an hour’s foraging they each had a ziplock-bag-full and we decided to call it a day.
Competitive fruit picking
The girls were madly competitive about who’d picked the most blackberries.
“I’ve got millions!“
“Well I’ve got billions!“
“I’ve got zillions!“
“I’ve got squirillions!”
etc. etc.
Fortunately, we were able to head off a full-scale argument about their respective blackberry-picking prowess by the promise of an ice-cream each when we reached the cafe.
Blackberry options
Then all that remained was to figure out what to do with the blackberries! DH is not a fan of crumble, and there wasn’t really enough for a pie, so I plumped for a cake. To make it extra fruity I teamed up our blackberries in the classic pairing of blackberry and apple.
Blackberry and apple cake recipe
This recipe makes a dense, moist Autumnal cake with a delicious fruity crumbly topping. It is wonderful sliced and served with a cuppa, but is also fantastic served warm as a dessert – ideally with custard, cream or ice-cream.
Pack and go!
This blackberry and apple crumble cake is also robust enough to survive well in a packed lunch or picnic. A couple of days after our blackberry-picking trip we took some of the cake with us on a fossil-hunting expedition. This cake was the perfect snack after a long walk and the discovery of a whole beach made of gryphaea fossils.
Ingredients – Not just blackberries and apples!
Although blackberries and apples are the key ingredients in this delicious fruity cake, of course there are a few other essentials involved! To make this crumble cake recipe you will need:
- Blackberries – foraged, home grown, or shop-bought are all fine!
- Bramley apple, or your favourite type of cooking or dessert apple
- Butter, or use vegan spread to keep it parve (dairy free)
- Brown sugar
- Eggs
- Plain flour – also called ‘all purpose flour’
- Baking powder
- Mixed spice – or the sweet spice blend of your choice, such as apple pie spice
- Milk, juice, water or other liquid
- Porridge oats – also called ‘quick cook’ or ‘instant’ oats
- Flaked almonds – for a crunchy, nutty addition to the crumble topping
Three delicious layers of cake
The cake is made in three layers. The first is a thick layer of batter with most of the fruit swirled through. The rest of the apple and blackberries are scattered on top to make the second layer. Finally, a top layer of delicious oaty, nutty crumble is sprinkled over everything before baking.
Customisable
The crumble topping is not essential, so if you’re in a hurry, you can simply add all the fruit to the cake and skip the crumble. However I think the crumble topping adds another nutty autumnal element to this delicious teatime treat.
If you don’t have bramley apples, or you find them too tart for your taste, you can substitute any other kind of cooking or dessert apple.
Enjoy this cake while you can, before the wild blackberry season ends. You can make this with cultivated blackberries from the shops, but it won’t be quite the same.
This recipe for blackberry and apple crumble cake makes one 20cm (8 inch) cake.
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📖 Recipe
Blackberry & apple crumble cake
Ingredients
- 225 g blackberries
- 1 medium bramley apple
- 100 g butter or dairy-free margarine
- 100 g light brown sugar
- 2 eggs
- 200 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 2-4 tablespoon milk, non-dairy milk, juice or water (as required)
For the crumble
- 25 g plain flour
- 25 g porridge oats
- 25 g margarine or butter
- 25 g brown sugar
- 25 g flaked almonds
Instructions
- Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) loose-bottomed round cake tin with baking parchment.
- 225 g (2¼ cups) blackberries, 1 medium bramley appleThoroughly wash the blackberries and pat dry on kitchen paper. Peel and core the apple, then cut the flesh into 1cm (½ inch) dice. Mix the fruit together and set aside.
- 100 g (⅖ cup) butter or dairy-free margarine, 100 g (½ cup) light brown sugar, 2 eggs, 200 g (1⅔ cups) plain flour, 1 tsp baking powder, 1 tsp mixed spiceCream the margarine/butter and brown sugar together until fluffy. Beat in the eggs, then gently fold in the flour, baking powder and spice.
- 2-4 tbsp milk, non-dairy milk, juice or water (as required)Beat in enough of the milk/juice/water to give a soft dropping consistency. Then stir in about two-thirds of the fruit.
- Pour the mixture into the prepared cake tin, level the top, and scatter the remaining fruit over the batter.
- 25 g (¼ cup) plain flour, 25 g (⅓ cup) porridge oats, 25 g (1⅔ tablespoon) margarine or butter, 25 g (1⅔ tablespoon) brown sugar, 25 g (⅓ cups) flaked almondsTo make the crumble, rub the flour and oats into the margarine/butter, then stir in the sugar and almonds. Scatter the mixture evenly over the cake.
- Bake at 180°C (350°F) for around an hour, until a toothpick inserted in the cake comes out clean. Remove from the oven and allow to cool for a few minutes before removing from the tin and cooling on a wire rack.
- Serve warm or cold.
Nutrition
More delicious crumble cake recipes
If you can’t resist a cake with crumble topping, try
- Autumnal plum and almond crumble cake
- Scrumptious pear and apple crumble cake
- Indulgent cookie butter cake with cookie butter crumble
- Delicious Devon apple cake with honey crumble.
And if you need more black berry & apple inspiration, try my Welly Boot Crumble, with apples, blackberries & walnuts. Or how about these blackberry & apple cupcakes from Tin and Thyme? Easy blackberry and apple jam from Fab Food 4 All sounds delicious too.
I’m entering this scrummy cake into the following foodie challenges:
Simply Eggcellent at Belleau Kitchen, on the theme of cakes. Shop Local at Elizabeth’s Kitchen Diary.
Credit Crunch Munch hosted by Fuss Free Flavours and co-organised by Fab Food 4 All. The apple season link-up hosted by United Cakedom.
Elizabeth
Can’t wait to try this. Please could you tell me if it’s medium or large eggs for this recipe? Many thanks.
Helen
Hi Elizabeth. I usually use medium eggs but honestly, large eggs would work fine too 🙂
I hope you enjoy the cake!
Andrea
I baked this cake last week and it was simply delicious and also super easy to make. To be honest I substituted the blackberries with blackcurrants as I had my first teeny-tiny crop of them and did not have enough for a jam. I was searching what cake to make with them and came across with this recipe. I froze the rest and got enough in my freezer for 2 more cakes…I will be using them to make this cake again..and again.
Helen
I’m so glad you enjoyed it Andrea! Blackcurrants sound like a delicious substitution.
Arlene Phillips
Not tried yet as living alone I don’t want uneaten cake. Can you please let us know if cakes can be frozen, it would help , thank you.
Helen
Hi Arlene. In general, cakes can be tightly wrapped in plastic wrap and foil, and frozen for a few weeks or even months. However cakes with fruit in them, like this one, sometimes get a bit soft when you defrost them, because of all the moisture in the fruit. If this happens, your best bet is to warm the defrosted cake in the oven, and serve as a dessert rather than a cake. Delicious with custard! I hope this helps.
All the best, Helen.
Nic
This blackberry apple crumble cake was just as good as I could have imagined. YUM.
Helen
Thanks Nic – so glad to hear you enjoyed it! 🙂
Casey
Bookmarked this for fall–love the berry/apple combo!!
Helen
Thanks Casey. It’s a great Fall/Autumn recipe.
Savita
The cake looks so so amazing, loved the addition of blackberry. Great recipe!
Helen
Thanks Savita. We love blackberries too 🙂
Mahy
This reminds me that I have’t made a cake in such a long time! Love the recipe so much!
Helen
Thanks Mahy. No time like the present…!
Janice
What a great way to use blackberries and apples. I love apple cake but I don’t think I’ve added blackberries before, I’ll definitely wil now.
Helen
Thanks Janice! I do love a cake with fruity bits.
Jacqui Bellefontaine
I love a good crumble cake and blackberry and apple crumble cake is is going to be a good one
Helen
Thanks Jacqui. It’s just right for this time of year.
viv carey
looks soo yummy!
Heather Haigh
I’ve never made a crumble cake, but it looks truly delicious. Must give it a go.
Lisa
Crumble Cakes are a great for all sorts of fruits! I do love the apple and blueberry combo!!
Sarah Klinkowitz
I really want some of that cake…can you airmail me some? 🙂
Helen
Sorry Sarah, I don’t think it would survive the trip!
Angela / Only Crumbs remain
Mmmm, this looks so delicious and I bet it goes down a treat with a good pot of tea. There are still some blackberries waiting to be foraged by ourselves so this sounds just the treat to use some. Pinning.
Angela x
Helen
Thanks Angela. I think almost all of our local berries are pretty much gone now, so lucky you to have a few left! I hope you enjoy the cake 🙂
laura_howtocook
I just love a Autumnal cake and yours has all the elements for a winner. I especially love the tasty crumble topping. Perfect!
Helen
Thanks Laura. I also love a crumble top, but I think I’d underestimated other people’s affection for them – so many approving comments!
knattster
Oooooh that’s just the perfect autumn cake. Anything with a crumble topping suits me!
Helen
Thanks! There’s something very autumnal about a crumble. Mmmmm.
Dominic Franks (@belleaukitchen)
ahhh… I remember those same arguments with my brother about who picked the most berries… such a lovely thing to be competitive about! and what results from the picks! That crumble cake looks astoundingly divine and a very welcome addition to Simply Eggcellent, thank you x
Helen
Thanks Dominic. The cake was delicious – gives me a good reason to go out and pick more berries! Looking forward to seeing all the lovely cakes in Simply Eggcellent this month. Yum!
Hayley (@SnapHappyBakes)
I love going blackberry picking! I must get out there soon! Thanks for sharing your crumble cake recipe with #CookBlogShare. Crumble cakes are the best 🙂
Helen
Thanks Hayley! I must admit I’m quite fond of a crumble cake too 🙂
Helen @ Fuss Free Flavours
That is lovely! Super seasonal too. I’ll have two slices, one with custard and the other with cream please!
Helen
Let me know when you’re dropping by for it, and I’ll make some fresh custard 🙂
Kate | The Veg Space
What a gorgeous cake, always love crumble- or streusel-topped cakes, my absolute favourite! Great use of foraged blackberries too. I dragged my 2-year-old out for some blackberrying a few weeks ago, not hugely successful it must be said, maybe next year!
Helen
Thanks Kate. We’ve had variable success with blackberrying, but now she’s a bit bigger I think Kipper is getting better at it. And she’s always motivated by the promise of cake 🙂
choclette
Mmm love a good crumble cake, especially a seasonal one stuffed full of blackberries and apple. Mind you I love a good crumble too. Really enjoyed hearing about the girls blackberrying exploits, it would be sad indeed if the tradition died out.
Helen
No chance of that tradition dying out around here! Kipper is a very keen forager 🙂 We’ve yet to find a really good blackberry spot though – I remember picking kilos of blackberries as a child, but these days we’re lucky to get a bagful. I guess the trick is to find a good productive patch that no-one else knows about. I’ll have to keep looking…
Camilla
Oh this looks just fabulous and that crumble topping just delicious! Thank you for a fab and thrifty entry to #CreditCrunchMunch and for linking to my Blackberry & Apple Jam:-)
Helen
Thanks Camilla! The topping is fab – perfect for soaking up custard 🙂