It’s official, it’s Autumn! Signified to us by the change in temperature, darker mornings and our coloured tight dawned legs. Autumn to us at Bakealicious, is indicated by the abundance of offers of surplus fruits from our customers. Apples, plums, rhubarb are all being offered up to us in exchange for cake or pots of jam…fair deal!
Apple and blackberry are a classic combination and one of our favourite flavours for cakes. Our Bramble bars are quiet popular. A perfect midpoint between a crumble and tart. We use a shortbread for the base and crumble topping which means there is no need to be faffing around with pastry.
580g plain spelt flour
4 medium sized apples (peeled and chopped)
30g plain flour
1 teaspoon vanilla extract
Preheat your oven to 180’c. Line a 9inch square tin with parchment.
In a bowl, place flour and sugar. Chop butter into cubes and add. Rub the mix until breadcrumb stage is achieved. (If you have a free standing mixer, you can use it for this stage)
Peel, core and chop apples into slices. Add the blackberries, sugar, flour and vanilla extract and mix altogether.
Take half the shortbread mix and put into base of the lined tin. Press mix into the base until combined and flat.
Pour the apple and blackberry mix on top and sprinkle the remaining crumble shortbread on top.
Bake in the oven for 45min to 1 hour (depends on your oven)
Serve with lashings of cream!