Blueberry apricot crumble traybake

Ingredients

• 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

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Preparation

• 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.