Fruit Crumble

 I made with Apples and mixed red fruits

For the crumble topping

• 100g soft light brown sugar
• 100g unsalted butter, cold and cubed
• 150g plain flour

For the filling

• 75g caster sugar
• 300g raspberries
• 300g strawberries, hulled and halved
• 100g blueberries
• 50g redcurrants

1. Preheat the oven to 190°C.
2. Place the strawberries and raspberries for the filling in a saucepan along with the sugar. Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar as dissolved. Spoon into the base of a heatproof, glass baking dish.
3. Place the butter and flour in a food processor and pulse until it resembles rough breadcrumbs. Transfer to a mixing bowl and stir through the sugar. Spoon the crumble topping on top of the fruit, then sprinkle the redcurrants and blueberries on top. Bake for 30-35 minutes until the topping is golden brown in colour.

Apple Cinnamon Custard Cake

 Made this in a loaf tin and frozen for later so hope it tastes as good as photograph looks.

20g unsalted butter

3 Granny Smith apples, peeled, cored, cut into 8 wedges, then cut into 1/2 cm thick slices

2 tbsp Grand Marnier, or other orange liqueur
1 1/4 cups plain flour
1/2 cup caster sugar, plus 1 tbsp extra

2 tsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 cup canola oil
1/2 cup milk
3 large eggs
1 tsp vanilla extract
1 tsp icing sugar, sifted

Whipped Cream
1 cup thickened cream
1 tbsp icing sugar, sifted

Position a rack in the centre of the oven and preheat to 180°C or 160°C fan forced. Grease a 23cm springform pan with 20g of butter
In a medium bowl, toss the apples with Grand Marnier (or Cointreau) to coat, and set aside

In another medium bowl, whisk together the flour, ½ cup caster sugar, baking powder, salt and 1/4 tsp of the cinnamon. In a large bowl, whisk together oil, milk, whole eggs and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. Be careful not to over-mix.

Stir in the apples. Transfer the apple batter to prepared pan and, using a crank-handled spatula, spread batter into an even layer and press the apples in to submerge them. In a small bowl, whisk the remaining sugar and cinnamon to blend, and then sprinkle it evenly over the batter.

Bake for 40-50 mins, or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Run a knife around the sides of the cake and release the pan sides. Cool cake for about 30 mins to serve warm, or cool completely. Dust with icing sugar.

To make whipped cream, in a medium bowl, whisk cream and icing sugar until thick. To serve, cut cake into wedges and serve with a generous dollop of whipped cream.