I love slicing this cake in front of friends, each piece revealing the white apple slices dyed by the purple blackberry juices, listening to the satisfied 'oohs' and 'aahs' as people delve into the three layers of crunchy crumble toppings, sweet fruit and deliciously gooey cake. It is warming, comforting, autumnal wholefood at its best.
There will be plenty of apple purée leftover, but this will keep well in the fridge for up to five days or can be frozen in batches if you prefer
Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).
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