This delicious Apple and Blackberry Crumble by Mary Berry is a simple and comforting dessert that’s perfect for any occasion. Featuring sweet, juicy fruit beneath a crunchy crumble topping, it’s easy to whip up with common ingredients like apples and berries. Serve it warm with custard or ice cream for a cozy treat!
Ingredients Needed
Fruit Filling:
- 700g (1 lb 7 oz) Bramley apples, peeled and thickly sliced
- 600g (1 lb 5 oz) fresh blackberries
- 75g (3 oz) caster sugar (or superfine sugar)
Crumble Topping:
- 175g (6 oz) plain flour (or all-purpose flour)
- 50g (2 oz) semolina
- 50g (2 oz) light brown muscovado sugar (or light brown sugar)
- 100g (4 oz) butter, cubed
- 25g (1 oz) demerara sugar, for sprinkling
How To Make Apple And Blackberry Crumble
- Preheat the Oven: Preheat the oven to 200°C/180°C fan/Gas 6 (400°F).
- Prepare the Fruit: Measure the apples, blackberries, and caster sugar into a shallow 1.75-litre (3-pint) ovenproof dish. Toss the fruit with a spoon to coat it in sugar.
- Make the Crumble Topping: Measure the topping ingredients (excluding the demerara sugar) into a food processor. Whizz for a few moments until the mixture resembles breadcrumbs. Alternatively, rub the flour, semolina, and muscovado sugar into the butter with your fingertips until crumbly.
- Assemble and Bake: Scatter the crumble mixture evenly over the fruit, then sprinkle the demerara sugar on top. Bake for about 45–50 minutes until the topping is pale golden brown and the fruit is bubbling around the edges.
- Serve: Enjoy with custard, cream, or ice cream.
Recipe Tips
- Use Bramley Apples: For the best flavor and texture, stick with Bramley apples. They break down nicely when cooked, creating a soft filling.
- Don’t Overmix the Topping: Mix the crumble topping just until it resembles breadcrumbs. Overmixing can make it tough instead of crumbly.
- Let the Fruit Rest: Allow the fruit mixture to sit for about 10 minutes after adding sugar. This helps draw out the juices, making a flavorful filling.
- Keep Butter Cold: Use cold butter when making the crumble topping. This keeps it flaky and prevents it from becoming greasy.
- Check for Doneness: Bake until the crumble is golden brown and the fruit is bubbling. If it looks too dark but isn’t bubbling, it may need a few extra minutes.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Apple and Blackberry Crumble cool until it reaches room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days.
- Freeze: Allow the crumble to cool completely, then wrap it well in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw it in the fridge overnight before enjoying it.
- Reheat: Preheat your oven to 180°C (350°F). Place the crumble in an ovenproof dish and cover it loosely with aluminum foil. Heat for about 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes to crisp the topping.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 490
- Total Fat: 12g
- Saturated Fat: 1g
- Sodium: 11mg
- Potassium: 362mg
- Total Carbohydrate: 91g
- Dietary Fiber: 8g
- Sugars: 48g
- Protein: 10g
Try More Mary Berry Recipes:
- Mary Berry Malteser Tray Bake
- Mary Berry Blueberry Scones
- Mary Berry Sausage Tray Bake
- Mary Berry Sponge Fruit Flan
Mary Berry Apple And Blackberry Crumble
Description
This delicious Apple and Blackberry Crumble by Mary Berry is a simple and comforting dessert that’s perfect for any occasion. Featuring sweet, juicy fruit beneath a crunchy crumble topping, it’s easy to whip up with common ingredients like apples and berries. Serve it warm with custard or ice cream for a cozy treat!
Ingredients
Fruit Filling:
Crumble Topping:
Instructions
- Preheat the Oven: Preheat the oven to 200°C/180°C fan/Gas 6 (400°F).
- Prepare the Fruit: Measure the apples, blackberries, and caster sugar into a shallow 1.75-litre (3-pint) ovenproof dish. Toss the fruit with a spoon to coat it in sugar.
- Make the Crumble Topping: Measure the topping ingredients (excluding the demerara sugar) into a food processor. Whizz for a few moments until the mixture resembles breadcrumbs. Alternatively, rub the flour, semolina, and muscovado sugar into the butter with your fingertips until crumbly.
- Assemble and Bake: Scatter the crumble mixture evenly over the fruit, then sprinkle the demerara sugar on top. Bake for about 45–50 minutes until the topping is pale golden brown and the fruit is bubbling around the edges.
- Serve: Enjoy with custard, cream, or ice cream.
Notes
- Use Bramley Apples: For the best flavor and texture, stick with Bramley apples. They break down nicely when cooked, creating a soft filling.
- Don’t Overmix the Topping: Mix the crumble topping just until it resembles breadcrumbs. Overmixing can make it tough instead of crumbly.
- Let the Fruit Rest: Allow the fruit mixture to sit for about 10 minutes after adding sugar. This helps draw out the juices, making a flavorful filling.
- Keep Butter Cold: Use cold butter when making the crumble topping. This keeps it flaky and prevents it from becoming greasy.
- Check for Doneness: Bake until the crumble is golden brown and the fruit is bubbling. If it looks too dark but isn’t bubbling, it may need a few extra minutes.
Mary Berry Apple And Blackberry Crumble