“This is one of my favourite quick desserts – it’s a hand-me-down recipe from a very dear family friend who is a fabulous cook,” says chef Monica Galetti. “Pam is one of those amazing people whose house you never want to leave. She cooks everything from scratch, she’s always happy to serve up another plate no matter how many people are there and she always has a pudding. I almost don’t want to share this recipe, it’s so good – perhaps I should just keep it to myself?”

Apple and blackberry bake from At Home by Monica Galetti
Apple and blackberry bake from At Home by Monica Galetti (Yuki Sugiura/PA)
Apple and blackberry bake from At Home by Monica Galetti
Print Recipe
Nutrition Facts
Apple and blackberry bake
Amount Per Serving
Calories 509 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 126mg42%
Sodium 26mg1%
Potassium 129mg4%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 32g36%
Protein 7g14%
Vitamin A 999IU20%
Vitamin C 8mg10%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Apple and blackberry bake

Serve this easy pudding with ice cream
Prep Time15 minutes
Cook Time1 hour
Resting time10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 509kcal
Author: Monica Galetti


  • 26 x 20 cm baking dish
  • Bowl


  • 200 g soft unsalted butter
  • 150 g caster sugar
  • 300 g bramley apples peeled, cored and thickly sliced
  • 2 pinches of ground cinnamon
  • 160 g blackberries
  • 2 eggs
  • 120 g ground almonds
  • vanilla ice cream to serve


  • Preheat the oven to 160°C fan, Gas Mark 4.
  • Spread 80g of the butter all over the base of a 26 x 20 centimetre baking dish, then pour 60 grams of the sugar over the butter and give the dish a gentle shake to cover evenly.
  • Arrange the apple slices overlapping to cover the butter and sugar. Sprinkle over the cinnamon, then arrange the blackberries evenly over the apples.
  • Beat the remaining butter and sugar together in a bowl until pale and creamy. Beat in the eggs one at a time. Mix in the ground almonds, then spread the mixture over the fruit.
  • Bake for 45 minutes to one hour until golden brown and starting to caramelise at the edges.
  • Leave to sit for 10 minutes before serving with a scoop of your favourite vanilla ice cream.


Calories: 509kcal | Carbohydrates: 40g | Protein: 7g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 26mg | Potassium: 129mg | Fiber: 5g | Sugar: 32g | Vitamin A: 999IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 1mg

At Home: My Favourite Recipes For Family And Friends by Monica Galetti is published by Aster. Photography Yuki Sugiura. 


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