Blueberry apricot crumble traybake

8 servings
20 min
44 min
Very Easy


Number of serving: 8
1 420 g tin of apricots, drained well

8 ounces softened butter

8 ounces golden caster sugar

8 ounces self raising flour

1 teaspoon baking powder

3 large eggs, beaten

2 tablespoons milk

150 g pot of lemon yogurt

8 ounces blueberries

For the Crumble:

1 ounce softened butter

3 heaped dessertspoons self raising flour

3 heaped dessert spoons demerara sugar

1 teaspoon ground cinnamon


  • Pre-heat the oven to 180 C/375 F. Butter a 9 by 12 inch tray bake pan. Line with baking paper and butter again. Set aside.
  • Make the crumble by rubbing all the crumble ingredients together until crumbly. Set aside.
  • Weigh the butter, sugar, flour, baking powder, eggs and milk into a bowl. Beat with an electric mixer until creamy.
  • Spoon into the prepared tin, leveling the top. Bake for 25 minutes, or until almost set.
  • Remove from the oven and immediately spoon the yogurt over top. Scatter the fruit over top of the yogurt and then top with the crumble.
  • Return to the oven and bake for a further 15 to 20 minutes until done and a skewer inserted into the centre comes out clean.
  • Remove from the oven. Serve warm and cut into squares, with some pouring cream, or cold as a tea time or picnic treat.


Blueberry Apricot Crumble Traybake, photo 1Blueberry Apricot Crumble Traybake, photo 2Blueberry Apricot Crumble Traybake, photo 3Blueberry Apricot Crumble Traybake, photo 4


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