As my favourite season, I couldn’t be more excited that Autumn is here. I’ve been totally loving getting all wrapped up in my cosy clothes, those darker evenings and, of course, the return of Strictly Come Dancing that is a sure sign that Christmas is just around the corner. A few weeks ago, I well and truly got into the Autumnal spirit by going blackberry picking for the first time and is safe to say, I caught the foraging bug. There’s nothing quite like bringing home freshly picked fruits that just hours before were growing in the wild.
While it might have been fun to head out into the countryside armed with an empty tuppaware to pick as many berries as I could find, I wasn’t entirely sure what to do with my hoard when I got it home. So I went to my trusted BBC Good Food for some inspiration and this delicious blackberry and apple tray bake was born.
Delicious both warm from the oven or cold the next day with a dash of cream or a sprinkle of cinnamon, this might just be the ultimate autumnal bake.
Here’s how to make it yourself:
- 175g butter, plus a little extra for greasing your tin
- 300g plain flour
- 4 large cooking apples
- 284ml whipping cream
- 225g golden caster sugar, plus a little extra for sprinkling
- 3 eggs
- 300g blackberries
- A squeeze of lemon juice
- A sprinkle of cinnamon
First things first…
You’ll need first to prepare a tin that’s around 30cm x 20xm. A baking tray or even a roasting dish will do. Grease with a little butter and dust with some flour, then set aside. Then, preheat your oven to 180c fan.
First, peel, core and slice your apples before squeezing some lemon juice over them in a bowl and setting aside. The lemon juice will help to stop them from going brown so be generous!
Melt your butter, either in the microwave or in a small saucepan, before adding the cream and bringing the mixture to a boil. Once bubbling gently, set aside.
Then, whisk your sugar with the 3 eggs, preferably with a handheld electric whisk, until they thicken and turn pale in colour (this should take around 3 minutes or so). Whisk the egg and sugar mixture in with the cream and butter before folding in the flour until the mix is completely smooth.
Pour your cake batter into your tin, then lay the apple slices on top of the mixture. They may sink a little but that’s OK – just be sure that the whole surface area is covered in apple slices. Scatter the blackberries over the top, then sprinkle with the remaining sugar and as much or as little cinnamon as you like.
Pop in the oven for around 50 minutes until golden brown and serve with cream, ice cream, toffee sauce…whatever you fancy! This tasty tray bake lasts for up to a week as long as you store it in an airtight container.
All that’s left is to sit down with a cup of tea and enjoy!