This recipe is the perfect combination of two classic baked treats, apple crumble and berry muffins. The crumble on top of the delicious moist cake creates a whole new flavour from two trusted favourites. They can be served warm or cool and will last for several days in an airtight container.
Ingredients
- 1 3/4 cups self-raising flour
- 3/4 cup caster sugar
- 1/2 cup almond meal
- 1 apple, grated
- 1/2 cup strawberries, hulled, chopped
- 125g butter, melted
- 1/3 cup milk
- 2 eggs
- 1 teaspoon vanilla essence
- 1/2 cup plain flour
- 60g butter, chilled, cubed
- 2 tablespoons caster sugar
- 2 tablespoons slivered almonds, chopped
Method
-
- Preheat oven to 200C. Place paper cases in a 12 x 1/3 cup muffin pan.
- To make the crumble, sift flour into a large bowl. Use your fingers to rub the butter into the flour until it resembles breadcrumbs. Add sugar and nuts and mis together. Cover and refrigerate.
- In a large bowl, add flour, sugar, almond meal, apple and strawberries. Stir.
- Combine butter, milk, eggs and vanilla in a jug and whisk to combine. Pour into the flour mixture and stir with a wooden spoon. Spoon into the prepared cases.
- Top mixture with crumble. Bake for 15 to 20 minutes. Poke with skewer and remove ensuring it comes out clean to check if cooked. Leave to cool in pan for 5 minutes. Remove and cool on wire rack. Serve.