Bake this comforting apple crumble sheet cake, then check out our apple crumble, Dorset apple cake, toffee apple cake, apple sponge pudding, apple pie and more apple recipes.

For more crumble recipes, check out our nectarine crumble, rhubarb crumble, apple and blackberry crumble and more crumble recipes.


  • 200g unsalted butter, softened, plus extra for the tin
  • 100g golden caster sugar
  • 100g soft light brown sugar
  • 4 eggs
  • 200g self-raising flour
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 100g ground almonds
  • 100g soured cream


  • 2 medium cooking apples, peeled, cored and cut into 1cm pieces
  • 2 eating apples, peeled, cored and cut into 1cm pieces
  • 1 tbsp lemon juice
  • 100g soft light brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp mixed spice


  • 100g plain flour
  • 75g unsalted butter, cold and cubed
  • 75g golden caster sugar
  • 50g rolled oats
  • ½ tsp ground cinnamon
  • a pinch mixed spice


  • STEP 1

    First, make the apple compote. Put all of the ingredients in a pan and cook for 10-12 minutes over a medium-low heat until the eating apples have broken down but the cooking apples are still just holding their shape. Remove from the heat.

  • STEP 2

    For the crumble, rub together the flour and butter with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, oats, spices and a pinch of salt.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. Butter the base and sides of a 30cm x 20cm tin and line with baking paper. Whisk together the butter and sugars in a bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, alternating with a spoonful of the flour and beating between each addition. Fold in the rest of the flour, the vanilla, baking powder, almonds and soured cream – you should have a thick cake batter that reluctantly drops off a spoon.

  • STEP 4

    Scrape the batter into the prepared tin and smooth the surface with a spatula. Dollop over the apple compote, swirling it into the batter in places using the tip of a cutlery knife, then scatter over the crumble mixture. Bake for 50 minutes until a skewer inserted into the middle of the cake comes out clean and the crumble is golden and crisp. Cool in the tin for 10 minutes before serving warm with custard or cream. Keeps in an airtight container for up to three days.

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Anna Glover profile
Anna GloverSenior food editor

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