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Crumble cake with berries
Crumble cake with berries
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Prep Time:
75 minutes
Cook Time:
55 minutes
Total Time:
130 minutes
Indulge in a berry crumble cake for a perfect end to lunch, paired with chilled cinnamon custard for a delightful treat!
Ingredients:
  • 170g plain flour
  • 85g caster sugar
  • 85g unsalted butter
  • 1 egg yolk
  • 900g apples, peeled, cored, roughly chopped
  • 110g light brown sugar
  • 2.50 gm ground cinnamon
  • 5.00 gm ground ginger
  • 250g mixed berries, fresh or frozen
  • 225g plain flour
  • 150g unsalted butter
  • 110g demerara sugar
  • 2 tsp poppy seeds
  • 1/2 tsp ground coriander
  • 110g caster sugar
  • 250g mixed berries
Instructions:
  • Preheat your oven to 200°C while you butter and line the base of a 24cm springform cake pan.
  • In a food processor, combine flour, caster sugar, and butter until you have fine crumbs. Add the egg yolk and blend until a smooth ball forms (you may need to add a little chilled water). Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
  • Press the mixture firmly into the base of the prepared cake pan, chill for 15 minutes, then bake in the oven for 15 minutes.
  • Take out the dish from the oven and lower the temperature to 180°C.
  • In a saucepan, combine the apples, light brown sugar, cinnamon, and ginger with 2 tablespoons of water. Cover and cook on low heat until the apples are soft.
  • Spread the mixture evenly over the pastry base, then generously sprinkle with a colorful assortment of mixed berries.
  • To make the topping, blend flour, butter, demerara sugar, poppy seeds, cinnamon, ginger, and coriander with 1 tablespoon of cold water until you achieve a coarse crumb texture. Spread over the berries, pressing gently. Bake for 25-30 minutes, then let cool in the pan.
  • Combine caster sugar and water in a saucepan over medium heat, stirring until sugar dissolves. Add mixed berries and cook for 2 minutes, using a spoon to break them up.
  • Once cooled, blend into a smooth puree using a blender.
  • Strain the sauce through a sieve for a velvety texture.
  • Serve the crumble cake sliced and generously drizzle with berry sauce and fragrant cinnamon custard (refer to related recipe for instructions).

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