Mary Berry Apple And Blackberry Crumble

Few desserts evoke the warmth of home quite like Mary Berry’s Apple and Blackberry Crumble. Growing up, this was the dish that always appeared on the table when the seasons changed, brimming with tart Bramley apples and bursting blackberries under a golden, buttery topping. Today, this easy apple and blackberry crumble feels just as special: simple enough for a Sunday family dinner yet elegant enough for a special occasion dessert.

If you’re looking for an easy, crowd-pleasing bake, this Mary Berry crumble delivers. It layers rich flavors and textures without any fuss, much like other beloved Mary Berry recipes: think “Mary Berry traybake chocolate” or a comforting “Mary Berry tiffin recipe.” This is truly a seafood bake equivalent of the dessert world: warm, comforting, and irresistibly British.

Why You’ll Love This Recipe

• A rich, fruit-forward filling: The tartness of Bramley apples blends beautifully with sweet, juicy blackberries.
• Crisp, golden topping: The buttery oat crumble offers the perfect crunch to balance the soft, syrupy fruit beneath.
• Straightforward ingredients: Pantry basics come together in a way that feels luxurious and nostalgic.
• Versatile serving options: Delicious warm with custard or cold with a scoop of vanilla ice cream.
• Make-ahead friendly: Preps beautifully for stress-free entertaining.

Ingredients

For the Crumble Filling:

• 750g Bramley apples: provides the essential tangy, melting texture
• 300g blackberries: adds juicy bursts of sweetness and color
• 50g caster sugar
• 1 teaspoon cinnamon: warms and deepens the fruit flavors

For the Crumble Topping:

• 125g plain flour
• 125g oats: gives the crumble a satisfying, nutty crunch
• 150g light brown sugar: caramel-like sweetness for a richer topping
• 125g butter, melted

How To Make Apple and Blackberry Crumble

1. Preheat the oven to 180°C (160°C fan) and lightly grease a medium-sized baking dish.
2. Prepare the topping: In a large bowl, combine the flour, oats, and brown sugar. Stir in the melted butter until the mixture resembles coarse breadcrumbs.
3. Assemble the filling: Layer the thinly sliced apples and blackberries in the greased dish. Sprinkle evenly with caster sugar and cinnamon.
4. Top the fruit: Scatter the crumble mixture over the fruit, covering it completely without pressing down.
5. Bake for 45–50 minutes, or until the topping is golden and the fruit is bubbling around the edges.

Common Mistakes to Avoid

• Overpacking the topping: Keep it light and loose for maximum crunch.
• Skipping the cinnamon: It elevates the entire flavor profile.
• Using warm butter: Use melted but cooled butter to create ideal crumbles.
• Overbaking: Watch for bubbling fruit and golden topping to prevent dryness.
• Choosing under-ripe fruit: It won’t soften properly, leading to a hard filling.

Storage and Reheating Instructions

• To Store: Let the crumble cool completely, then cover and refrigerate for up to 3 days.
• To Freeze: Wrap the cooled crumble tightly in plastic wrap and foil, then freeze for up to 3 months.

To Reheat:

• Oven: Bake covered at 175°C for 15–20 minutes until heated through.
• Microwave: Warm individual servings on medium power for 1–2 minutes.

FAQs

Q: Can you freeze apple and blackberry crumble?
A: Yes, once fully cooled, wrap it tightly and freeze for up to 3 months.

Q: Why does my crumble come out watery?
A: Excess moisture from the fruit can cause this. Tossing the fruit with a teaspoon of cornstarch can help thicken the juices.

Q: What’s the best apple for crumble?
A: Bramley apples are ideal for their tart flavor and fluffy texture when baked.

Q: How can I make the crumble topping extra crunchy?
A: Add a few chopped nuts or increase the oats slightly for extra crunch.

Nutrition Facts (Per Serving)

• Calories: 490
• Sugar: 48g
• Fat: 12g
• Carbohydrates: 91g
• Protein: 10g
• Sodium: 11mg

Try More Recipes:

• Mary Berry Chocolate Fudge Cake
• Mary Berry Lemon Posset
• Mary Berry Rock Cakes