Go to all recipes
Raspberry crumble Bakewell squares

Raspberry crumble Bakewell squares


This easy traybake combines two popular desserts - fruit crumble and Bakewell tart - for a brilliant afternoon tea treat

  • Feeds 9 Feeds 9
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    2461kj 590kcal
  • Fat
    High 52%
  • Saturates
    High 84%
  • Sugar
    High 38%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 54g


  • 200g Co-op unsalted butter, softened, plus extra for greasing
  • 200g Fairtrade caster sugar
  • 3 large Co-op British free range eggs
  • 100g ground almonds
  • 175g Co-op self raising flour
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 150g Co-op British raspberries
  • 100g raspberry jam
  • 60g Co-op plain flour
  • 40g Fairtrade caster sugar
  • 60g Co-op unsalted butter, diced
  • 60g flaked almonds, roughly chopped


  1. First, make the crumble. Put the flour and sugar in a bowl, then rub in the butter until the mixture looks like crumbs
  2. Stir in the almonds, then put in the fridge
  3. Preheat the oven to 180°C/fan 160°C/Gas 4
  4. Grease and line a 20cm square brownie tin
  5. Beat together the butter and sugar until pale and creamy
  6. Whisk in the eggs one at a time, beating well after each addition
  7. With the final egg, add half the ground almonds, a large spoonful of flour, the baking powder and vanilla extract
  8. Whisk until incorporated, then fold in the remaining ground almonds and flour
  9. Spoon the batter into the tin, then scatter the raspberries on top and gently press in. Dot over the jam, then scatter the crumble on top
  10. Bake for 1 hour, or until risen and golden, and a skewer inserted into the middle comes out clean
  11. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely
  12. Cut into 9 squares to serve

Explore more recipes