Dessert or afternoon tea.
Adapted for the slow cooker…
Submitted by Jules Berry
Raspberry and Apple Crumble Cake
Dessert or afternoon tea.
Adapted for the slow cooker...
Serving: 12
Ingredients
Cake batter
- 250g castor sugar
- 120g softened butter
- 2 eggs
- 1teaspoon vanilla essence
- 300g self raising flour
Filling
- 1 x 820g can pie apple (I stewed my own fresh - 6 granny smith apples, peeled, cored and diced in 2 table spoons of water and 1/4 to 1/2 cup of castor sugar)
- 150g frozen raspberries
Crumble
- 125g plain flour
- 75g rolled oats
- 100g softened butter
- 80g brown sugar
Instructions
- 1. Cream castor sugar and softened butter until pale and fluffy.
- 2. Add eggs, one at a time and mix until well combined.
- 3. Add vanilla extract, mix until combined.
- 4. Sift in self raising flour and mix until just combined.
- 5. Pour cake batter in to lined slow cooker. Mix will be thick and sticky, spread out evenly.
- 6. Sprinkle the frozen raspberries and add an even layer of the tinned or stewed apples.
- In a bowl prepare your crumble mixture:
- - Use fingers to rub the butter, plain flour, sugar, oats together to resemble crumbs.
- 7. Sprinkle the crumb mixture over the cake.
- Cook in the slow cooker On high for approximately 2 hrs/ Low for 3 hrs or (in my case, low for 2.5 hrs and then switch to high for 30-45 minutes)
- Cook with lid on and a tea towel under the lid to absorb any moisture.
- You can add another frozen fruit - doesn't have to be Raspberries.
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