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Apple, berry and yogurt traybake recipe

Apple, berry and yogurt traybake recipe

71 ratings

A traybake is the ultimate easy treat to feed a crowd. This apple, berry and yogurt traybake recipe can be tweaked to use whatever fruit you have on-hand, simply mix your wet, then dry ingredients and spread into a large tray, bake until golden and leave to cool before slicing - we know, it's difficult but this is worth the wait! See method

  • Serves 16
  • 10mins to prepare and 50mins to cook
  • 187 calories / serving

Ingredients

  • 175g (6oz) self-raising flour
  • 1tsp baking powder
  • 1-2tsp ground cinnamon
  • 150g unsalted butter
  • 150g (5oz) caster sugar
  • 2 large eggs
  • 150g (5oz) Greek yogurt
  • 1tsp vanilla extract
  • 1 apple, cored and chopped
  • 50g (2oz) porridge oats
  • 150g (5oz) blueberries
  • 100g (31/2oz) raspberries
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    780kj
    187kcal     9%

  • Fat

    10g 14%

  • Saturates

    4g 18%

  • Sugars

    12g 13%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 21.2g Protein 3.5g Fibre 1.5g

Method

A traybake is the ultimate easy treat to feed a crowd. This apple, berry and yogurt traybake recipe can be tweaked to use whatever fruit you have on-hand, simply mix your wet, then dry ingredients and spread into a large tray, bake until golden and leave to cool before slicing - we know, it's difficult but this is worth the wait!

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a shallow 25 x 15cm (10 x 6in) baking tin.
  2. Sieve the flour, baking powder and cinnamon into a bowl and set aside.
  3. 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.
  4. Gradually add the remaining flour mix, yogurt and vanilla, then stir in the apple, oats and blueberries.
  5. 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.

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