Raspberry and Apple Crumble Cake


March 19, 2017

Raspberry and Apple Crumble Cake 0 0 5 0

Dessert or afternoon tea.
Adapted for the slow cooker...

  • Prep: 20 mins
  • Cook: 2 hrs 30 mins
  • 20 mins

    2 hrs 30 mins

    2 hrs 50 mins

  • Yields: 12 Servings


Cake batter

250g castor sugar

120g softened butter

2 eggs

1teaspoon vanilla essence

300g self raising flour


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


125g plain flour

75g rolled oats

100g softened butter

80g brown sugar


11. Cream castor sugar and softened butter until pale and fluffy.

22. Add eggs, one at a time and mix until well combined.

33. Add vanilla extract, mix until combined.

44. Sift in self raising flour and mix until just combined.

55. Pour cake batter in to lined slow cooker. Mix will be thick and sticky, spread out evenly.

66. Sprinkle the frozen raspberries and add an even layer of the tinned or stewed apples.

7In a bowl prepare your crumble mixture:

8 - Use fingers to rub the butter, plain flour, sugar, oats together to resemble crumbs.

97. Sprinkle the crumb mixture over the cake.

10Cook 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)

11Cook with lid on and a tea towel under the lid to absorb any moisture.

12The Tea Towel Trick

13You can add another frozen fruit - doesn't have to be Raspberries.

Submitted by Jules Berry


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