Raspberry and Apple Crumble Cake

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...
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Serving: 12
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins

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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