After a long hot summer, autumn is most definitely upon us and the hedgerows are heaving with blackberries. What better excuse for a blackberry apple traybake which is lovely as an afternoon tea slice or warm with custard for pudding? I ran out of white self-raising flour so topped it up with wholemeal self-raising which gave it a lovely nutty flavour but you could use all white if you prefer.
500g apple, peeled, cored and diced
Juice of one lemon
250g softened butter
250g light muscovado sugar
4 large eggs
200g white self-raising flour
100g wholemeal self-raising flour, or replace with more white.
1/2 tbsp mixed spice
1/2 tbsp cinnamon
Pinch of salt
50g flaked almonds
2 tbsp Demerara sugar
Preheat the oven to 180. Grease and line a 24cm x 30cm roasting tin.
Put the apple pieces in a bowl, squeeze over the lemon juice and stir through to stop the apple browning.
Put the butter and muscovado sugar in a bowl and beat together with a handheld or stand mixer until light and fluffy. Add the eggs, one by one, mixing in between each one.
In a separate bowl, stir together the two flours with the spices and salt, then fold them gently into the mix, followed by the pieces of apple
Dollop the batter into the tin, and smooth over the top. Dot the blackberries around the mix and gently push them into the batter. Then scatter with the almonds, then the demerera sugar, and put the tin into the oven.
Bake for 30 minutes or until golden brown and a skewer inserted comes out clean.
Allow to cool in the tin and then slice into squares. Enjoy with a good cup of tea or a dollop of custard.