Apple & Strawberry Crumble

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Source Australian Good Taste -Recipe by Michelle Noerianto

Photography by Ben Dearnley

Ingredients

• Melted butter, to grease
• 200g butter, at room temperature
• 155g (3/4 cup) caster sugar
• 2 teaspoons vanilla essence
• 2 eggs, at room temperature
• 150g (1 cup) self-raising flour
• 150g (1 cup) plain flour
• 185ml (3/4 cup) milk
• 1 Granny Smith apple, peeled, cored, thickly sliced
• 200g strawberries, washed, hulled, halved

Crumble topping

• 75g (1/2 cup) plain flour
• 50g chilled butter, chopped
• 55g (1/4 cup, firmly packed) brown sugar

Method

Step 1

Preheat oven to 180°C. Brush a round 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper. Place the prepared pan on a baking tray.

Step 2

Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined.

Step 3

Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top.

Step 4   To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar.

Step 5

Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature