Apple, Berry and Yogurt Traybake

Once cooked and sliced-up, this tasty apple, berry and yogurt tray bake is the perfect lunchbox filler.

Prep time: 10 minutes

Cook time: 50 minutes

Servings: 16 people

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a shallow 25 x 15cm baking tin.

Sieve the flour, baking powder and cinnamon into a bowl and set aside.

Using a metal spoon, beat the butter and sugar in a mixing bowl until light and fluffy. Stir in 2tbsp of the flour mixture (this will prevent it curdling), then crack in the eggs, one at a time.

Stir to combine.

Gradually add the remaining flour mix, yogurt and vanilla, then stir in the apple, oats and blueberries.

Spoon the mix into the tin and smooth the surface. Scatter over the raspberries, gently pressing them into the mix.

Bake for 20 minutes, cover with foil, and bake for a further 25–30 minutes.

Cool in the tin before slicing.

 

Ingredients

175g self-raising flour
1tsp baking powder
1-2tsp ground cinnamon
150g unsalted butter
150g caster sugar
2 large eggs
150g Greek yogurt
1tsp vanilla extract
1 apple, cored and chopped
50g porridge oats
150g blueberries 
100g raspberries

 

Ingredients

175g self-raising flour
1tsp baking powder
1-2tsp ground cinnamon
150g unsalted butter
150g caster sugar
2 large eggs
150g Greek yogurt
1tsp vanilla extract
1 apple, cored and chopped
50g porridge oats
150g blueberries 
100g raspberries

 

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a shallow 25 x 15cm baking tin.

Sieve the flour, baking powder and cinnamon into a bowl and set aside.

Using a metal spoon, beat the butter and sugar in a mixing bowl until light and fluffy. Stir in 2tbsp of the flour mixture (this will prevent it curdling), then crack in the eggs, one at a time.

Stir to combine.

Gradually add the remaining flour mix, yogurt and vanilla, then stir in the apple, oats and blueberries.

Spoon the mix into the tin and smooth the surface. Scatter over the raspberries, gently pressing them into the mix.

Bake for 20 minutes, cover with foil, and bake for a further 25–30 minutes.

Cool in the tin before slicing.