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.
Advertisement - Continue Reading Below
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
100 g cold unsalted butter, plus extra to grease
150 g plain flour
1/2 tsp. cinnamon
100 g demerara sugar
50 g almonds, roughly chopped
For the sponge
200 g unsalted butter, softened
225 g caster sugar
4 medium eggs
175 g plain flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
50 g ground almonds
1 tsp. vanilla extract
500 g 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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
