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Crumble cake with berries

  • 1:15 Prep
  • 0:55 Cook
  • 8 Servings
  • Advanced


  • 170g plain flour
  • 85g caster sugar
  • 85g unsalted butter
  • 1 egg yolk
  • 900g apples, peeled, cored, roughly chopped
  • 110g light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 250g mixed berries, fresh or frozen


  • 1 1/2 cups (225g) plain flour
  • 150g unsalted butter
  • 110g demerara sugar
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander

Berry sauce

  • 1/2 cup (110g) caster sugar
  • 250g mixed berries


  • 1
    Preheat the oven to 200°C. Butter and line the base of a 24cm springform cake pan.
  • 2
    To make the base, place flour, caster sugar and butter in a food processor and whiz until you have fine crumbs. Add the egg yolk and continue processing until the mixture comes together in a smooth ball (you may need to add a little chilled water). Wrap in plastic wrap and place in fridge for 30 minutes.
  • 3
    When ready, press the mixture into the base of the prepared cake pan, refrigerate for a further 15 minutes, then bake in the oven for 15 minutes.
  • 4
    Remove from oven and reduce oven temperature to 180°C.
  • 5
    Place the apples, light brown sugar, cinnamon and ginger in a saucepan with 2 tablespoons cold water and cover. Cook over low heat until soft.
  • 6
    Cool, then spread over the pastry base. Sprinkle with the mixed berries.
  • 7
    For the topping, process the flour, butter, demerara sugar, poppy seeds, ground cinnamon, ginger and coriander with 1 tablespoon cold water, until you have a rough crumb mixture. Spoon over the top of the berries, patting down well. Bake for 25-30 minutes, then cool in the pan.
  • 8
    For the berry sauce, place the caster sugar in a saucepan with 1/4 cup (60ml) of water over medium heat. Stir until the sugar dissolves. Add the mixed berries and cook for 2 minutes, breaking the berries up with a spoon.
  • 9
    Allow to cool, then puree in a blender.
  • 10
    If you prefer a smooth sauce, pass it through a sieve.
  • 11
    To serve, cut the crumble cake into slices and drizzle with berry sauce and cinnamon custard (see related recipe).

Source: taste.com.au


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