Blueberry Apricot Crumble Traybake

Wednesday 21 October 2009

I'm not sure how many of you know this or not, but I am a Latter Day Saint, or Mormon as we are commonly known throughout most of the world. One of the things that I love most in my cooking life, is being able to have the missionaries over for tea. After having raised five children, and now with just Todd and I living here on our own, my table is far too empty most of the time. There is nothing that makes me happier than having the opportunity to see some young and smiling faces sitting around it, especially when they are hungry.

Young people . . . far away from home and family . . . just ripe for spoiling in a way only a mom can spoil them. It's one of my absolute favourite things of all to do!!

We have two young sister missionaries here right now, and tonight was my first chance to cook a meal for them. One is from Brommieland (near Birmingham) and the other from Idaho. They are such sweet young ladies.

Boys, you can feed until they are full to exploding, and they will come back for more. Young women . . . they can be a somewhat different kettle of fish. I wasn't sure how much they would eat, or if they would prefer a light meal over something heavy . . .

My solution . . . a nice big pot of corn chowder, the perfect meal on a cold and rain swept day . . . served with some cheese and oat drop scones, and then for dessert this tasty crumble traybake.

They loved it, warm from the oven and served up with lashings of pouring cream.

They took the leftovers home with them.

They're my kind of girls!

*Blueberry Apricot Crumble Traybake*
Serves 12 (HA!)
Printable Recipe

This scrumptious cake is deliciously moist with a hidden surprise of creamy yoghurt hiding beneath the tasty fruit and crumble topping. I bet you can't eat just one piece!

1 420g tin of apricots, drained well
8 ounces softened butter
8 ounces golden caster sugar
8 ounces self raising flour
1 tsp baking powder
3 large eggs, beaten
2 TBS milk
150g pot of lemon yogurt
8 ounces blueberries
For the Crumble:
1 ounce softened butter
3 heaped dessertspoons self raising flour
3 heaped dessert spoons demerara sugar
1 tsp ground cinnamon

Pre-heat the oven to 180*C/375*F. Butter a 9 by 12 inch tray bake pan. Line with baking paper and butter again. Set aside.

Make the crumble by rubbing all the crumble ingredients together until crumbly. Set aside.

Weigh the butter, sugar, flour, baking powder, eggs and milk into a bowl. Beat with an electric mixer until creamy. Spoon into the prepared tin, leveling the top. Bake for 25 minutes, or until almost set. Remove from the oven and immediately spoon the yogurt over top. Scatter the fruit over top of the yogurt and then top with the crumble. Return to the oven and bake for a further 15 to 20 minutes until done and a skewer inserted into the centre comes out clean. Remove from the oven. Serve warm and cut into squares, with some pouring cream, or cold as a tea time or picnic treat.


  1. Marie, that looks so moist and yummy. You haven't offended me at all, I don't know how you could have!? My lack of regular comments on any blog at the moment is completely down to not having any 'play' time. I hope you're well!

  2. Im not suprised your guests enjoyed your cooking, especially this crumble! Sounds delicious.


  3. All your food looks so good..I found a little aisle in my local grocery store w/ treacle and your ginger:) It made ma smile..How nice of you to have the missionaries over.

  4. Soooo, soooo good, Marie... This one looks addictive--LOL! Just love anything with blueberries...mmm...LOVE YA ((BIG HUGS))

  5. 'Brum' is Birmingham UK, Brummigen the lingo, and you're a Brummie if you come from there. One of my grans was a Mormon, in the Nottingham area. Paternal relatives who are Mormon are in Brisbane. I'm an atheist.

  6. Reckon I would take the lot home with me :0)
    Looks great and sounds delish!

  7. Wow - that's the stuff to feed the troops! I bet it would be just as good cold with coffee. A "Coffee Cake"?

    love, Angie, xxx

  8. wow I just stumbled on your blog. Your food looks amazing like I just want savour right now. I am defintely going to try out some of your recipes. Bev

  9. Everything looks so good. I live in Canada and what is a tray bake pan. How deep is the pan? I would love to try it.
    Centennial Girl

  10. A tray bake pan is a pan that is 9 by 12 inches and at least 2 inches deep. Hope this helps!

  11. I have printed off a copy of this cake to try during the week. Hopefully, I will be able to find lemon yogurt at the supermarket. Otherwise, I will just substitute vanilla. That is a good all-purpose flavour!


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