Blueberry apricot crumble traybake recipe

Ingredients

• 1 420 g tin of apricots, drained well
• 8 ounces softened butter
• 8 ounces golden caster sugar
• 8 ounces self raising flour
• 1 teaspoon baking powder
• 3 large eggs, beaten
• 2 tablespoons milk
• 150 g pot of lemon yogurt
• 8 ounces blueberries
• 1 ounce softened butter
• 3 heaped dessertspoons self raising flour
• 3 heaped dessert spoons demerara sugar
• 1 teaspoon ground cinnamon