Meals and Courses

Crumbly Blackberry & Apple Torte

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 150 ml (¼ pint) apple juice
  • 1 egg, beaten
  • 25 g (1 oz) unsalted butter, softened
  • 1 tablespoon milk powder
  • ½ teaspoon ground mixed spice
  • 300 g (10 oz) strong white bread flour
  • 50 g (2 oz) caster sugar
  • ¾ teaspoon fast-action dried yeast
  • 50 g (2 oz) plain flour
  • 40 g (1½ oz) firm unsalted butter
  • 40 g (1½ oz) caster sugar, plus 2 tablespoons
  • 600 g (1 lb 2 oz) cooking apples
  • 1 tablespoon lemon juice
  • 175 g (6 oz) blackberries

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Add the spice with the flour.

Fit the pan into the machine and close the lid. Set to the dough programme.

Blend the flour, butter and 40 g (1½ oz) sugar in a food processor until the mixture starts to bind together with a moist crumbly texture.

At the end of the programme turn the dough out on to a floured surface and flatten it out into a circle. Grease a 26 cm (10½ inch) loose-bottomed flan tin. Fit the dough into the tin so the dough comes slightly up the sides.

Peel, core and slice the apples and toss them with the lemon juice and the remaining 2 tablespoons sugar. Arrange the slices over the dough and scatter with the blackberries. Spoon the crumble mixture over the top and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 50—60 minutes until cooked through (test by piercing the cake in the centre to check that the dough is cooked). Cover with foil during cooking if the topping starts to over-brown.

Like This? Try These
More on Food