Blackberry crumble traybake
Ingredients
- 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
- 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
Instructions
- Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 20.5cm baking tin with baking parchment.
- 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.
- 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.
- Scatter over the blackberries and then the crumble.
- Bake for 1hr or until risen and firm. Cool in the tin and slice into 20 squares.
