Blueberry apricot crumble traybake

Name: Blueberry apricot crumble traybake
Prep time: 20 min
Cook time: 44 min
Total time: 1 h 4 min
Yield: 8
Cuisine: En
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; 1 ounce softened butter; 3 heaped dessertspoons self raising flour; 3 heaped dessert spoons demerara sugar; 1 teaspoon ground cinnamon

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Dessert

Very Easy

1 h 4 m

Preparation

Preparation20 min

Cook time44 min

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.