Summer sausage rolls
When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack
Raspberry & apple crumble squares
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 16
Skip to ingredients
- 1 Bramley applepeeled and diced
- 100g buttersoftened
- 175g golden caster sugar
- 1 egg
- 280g self-raising flour
- 125ml milk
- 200g raspberries
For the crumble topping
- 50g butterdiced
- 85g self-raising flour
- 100g golden caster sugar
- zest 1 lemon
Nutrition: per serving
- kcal230
- fat9g
- saturates5g
- carbs37g
- sugars21g
- fibre1g
- protein3g
- salt0.35glow
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
step 2
Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
step 3
Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
