Apple and Blackberry Crumble Cake Recipe

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Prepare the Filling: In a saucepan, combine the chopped apples, blackberries, caster sugar, and lemon juice. Cook over medium heat for 5-7 minutes, or until the apples soften slightly. Set aside to cool.
Make the Cake: Preheat your oven to 180°C (160°C fan/ gas mark 4). Grease and flour a 20cm round cake tin.
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Gently fold in the self-raising flour and baking powder.
Stir in the vanilla extract and milk until just combined.
Pour half of the cake batter into the prepared cake tin.
Spoon the apple and blackberry filling evenly over the batter.
Top with the remaining cake batter.
Make the Crumble: In a separate bowl, rub the flour and cold butter together with your fingertips until the mixture resembles breadcrumbs.
Stir in the rolled oats and light brown sugar.
Sprinkle the crumble topping evenly over the cake.
Bake: Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.