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Apple and Blackberry Crumble Bundtlettes

Well, the nights are getting longer and I am getting up in the dark; this can only mean one thing, Autumn is here! I actually really love Autumn with the pretty leaves on the trees, crisp mornings and the start of the comfort food season.

Nothing says ‘comfort food’ to me like a good old apple crumble. I had a massive craving for one today but only had one apple in the fruit bowl. I did think about making a mini version just for me but I don’t think Chris would have been very happy with that idea!

So, with a little bit of vision and a minimal amount of head scratching these cute little Bundtlettes were born! They are apple and blackberry cake, spiced with cinammon and drizzled with blackberry glacé icing. The finishing touch is a delicious crumble topping.

Texture is a really important part of the eating experience for me. No matter how good a meal looks and tastes, if the textures are off then I will not enjoy it. With that in mind, I like to make sure my cakes have a range of textures; crumble is excellent for this as it adds a great crunch in contrast to the soft cake.

I think these cakes are really versatile. They would be perfect served in the afternoon with a big pot of tea, but they could also be a brilliant dessert with a little bit of creme fraiche or even custard!

A note on tins: I’ve used a Nordic Ware Heritage Bundtlette Pan for this bake. I LOVE using Nordic Ware because, quite simply, I think it is the best! The pans are super heavy and have a great non-stick coating; for making sure you have a consistently good bake every time, I don’t think they can be beaten. You can buy this tin from Kitchens Cookshop, where the service is great and they stock a lot of Nordic Ware!

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Apple and Blackberry Crumble Bundtlettes
Sweet and fruity little cakes, spiced with cinnamon and topped with a crunchy crumble.
  • 7oz self-raising flour
  • 7oz baking spread
  • 7oz light muscovado sugar
  • 3 medium eggs
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1 apple; peeled, cored and diced. (I prefer Granny Smith)
  • 150g blackberries, reserve around 10 for the icing and to serve
  • For the crumble topping:
  • 2oz self-raising flour
  • 1oz light muscovado sugar
  • 1½oz butter
  • 1oz porridge oats
  • For the glacé icing:
  • icing sugar
1. Preheat the oven to 160ºC then start by making the crumble mix for the top by rubbing the flour, butter, oats and sugar together until they resemble breadcrumbs and tip into an oven-proof dish. Bake for around 15 mins, stopping to mix and level out the mixture every 5 mins to ensure it cooks evenly. When done, remove and leave to cool completely.2. Measure out the flour, then remove 3 tbsp and sprinkle over the chopped apple and blackberries. Mix until the fruit is completely coated; this helps to stop them from sinking.3. Add the rest of the cake ingredients apart from the fruit to the flour and mix well until completely combined. Fold through the apple and blackberries, ensuring they are well distributed.4. Transfer the mixture to a prepared tin (I spray with cake release and sprinkle with flour to prepare my tins).5. Bake at 160ºC for 30-40mins or until a skewer pierced into the cake comes out clean and it springs back when lightly pressed on top.6. Leave to cool in the tin for 15 mins and then turn out onto a cooling rack and leave to cool completely.7. In the meantime, make the icing by pressing around 5 of the reserved blackberries through a sieve to collect just the juice. Add icing sugar to this until a thick but pourable consistency is reached; how much you’ll need depends on how juicy your blackberries are, so I’ve not specified an amount here. 8. When the Bundtlettes are completely cold, drizzle with the icing and sprinkle with the crumble topping. Serve with the remaining blackberries.
Prep time: Cook time: Total time: Yield: 6 Bundtlettes

For more great bundt cakes, take a look at my Pinterest board: ‘Does my Bundt look big in this?!’

Follow Kevin Chambers-Paston’s board Does my #Bundt look big in this?! on Pinterest.

I am entering this recipe into the Love Cake challenge with JibberJabberUK. This month the theme is 'Dark' and there's nothing darker than BLACKberries, right?

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4 thoughts on “Apple and Blackberry Crumble Bundtlettes”

  • so very pretty. I love that you've taken the essence of a classic crumble and distilled it into these sweet little cakes. Love a bundtlette too, sounds like a 60's female pop group backing singers… The Crafty Larder and the Bundlettes… x

    • Thank you very much. I am so glad you like them! Unfortunately they are all gone now 🙁 May have to make some more!

      As for the group name, I know what I'll be calling my band if this blogging doesn't work out! 🙂

  • I love blackberry crumbles and I've got one in the freezer as a winter treat. I love the idea of these those and I do have a separate bag of blackberries in the freezer as well. I always make my crumbles with oats I just need the tin now! Thanks for linking up.

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