Mary Berry Blackberry and Apple Crumble is a classic British dessert made with sweet apples, juicy blackberries, and a crisp buttery crumble topping. The fruit becomes soft and jammy while the topping bakes into a golden, crunchy layer that contrasts beautifully with the tender filling. This is an easy recipe that suits beginners and experienced bakers alike. With around 20 minutes of preparation and 45 minutes of baking, it is a comforting dessert perfect for family dinners and special occasions.
Ingredients
For the Fruit Filling
- 750g cooking apples, peeled, cored, and sliced
- 300g fresh blackberries
- 75g caster sugar
- 1 tablespoon lemon juice
For the Crumble Topping
- 225g plain flour
- 125g cold unsalted butter, diced
- 100g light brown sugar
- 1 teaspoon ground cinnamon
For Serving
- Custard, pouring cream, or vanilla ice cream
How to Make Mary Berry Blackberry and Apple Crumble Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble bakes evenly and develops a golden topping.
- Prepare the fruit: Peel, core, and slice the apples. Place them in a large baking dish with the blackberries, caster sugar, and lemon juice. Toss gently to combine without crushing the berries.
- Make the crumble mixture: Add the plain flour to a mixing bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the sugar: Stir the light brown sugar and ground cinnamon into the crumble mixture until evenly distributed.
- Assemble the crumble: Scatter the crumble topping evenly over the fruit mixture. Do not press it down, as a loose topping creates a better texture.
- Bake: Place the dish into the preheated oven and bake for 40 to 45 minutes until the topping is crisp and golden and the fruit is bubbling around the edges.
- Cool slightly: Remove from the oven and allow the crumble to rest for about 10 minutes before serving.
- Serve: Spoon into bowls and serve warm with custard, cream, or vanilla ice cream.
Tips for the Best Blackberry and Apple Crumble
How do I keep the crumble topping crunchy?
Use cold butter and avoid overmixing the topping. A coarse texture creates a crisp finish after baking.
Which apples work best for crumble?
Bramley apples are traditional because they soften beautifully and provide a tart contrast to the sweet blackberries.
Can I use frozen blackberries?
Yes. Add them directly from frozen without thawing to prevent excess liquid.
How do I stop the filling from becoming watery?
Use firm apples and avoid adding extra liquid. Frozen fruit should be added straight from the freezer.
Can I make it ahead of time?
Yes. Assemble the crumble and refrigerate for up to 24 hours before baking.
Serving Suggestions
- Serve warm with traditional vanilla custard.
- Add a scoop of vanilla ice cream.
- Pair with lightly whipped cream.
- Serve with crème fraîche for a tangy finish.
- Enjoy with a cup of tea after dinner.
Storage
Room Temperature
Leave the crumble at room temperature for up to 6 hours if serving on the same day.
Refrigerator
Store covered in the refrigerator for up to 4 days. Reheat in the oven until warmed through.
Freezing
Freeze baked or unbaked crumble for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
Nutrition
- Calories: 365 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Sodium: 40mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I use frozen blackberries in this crumble?
Yes, frozen blackberries work well. Add them directly from frozen and bake as directed.
What apples are best for blackberry and apple crumble?
Bramley apples are ideal because they soften beautifully and balance the sweetness of the berries.
Can I prepare the crumble in advance?
Yes, you can assemble it up to 24 hours ahead and keep it refrigerated until ready to bake.
How do I reheat leftover crumble?
Reheat in a 180°C oven for 15 to 20 minutes until hot and crisp again.
Mary Berry Blackberry and Apple Crumble is one of those timeless desserts that never goes out of style. The combination of soft apples, juicy blackberries, and crisp buttery crumble creates a comforting pudding that is simple to prepare yet incredibly satisfying. Whether served with custard, cream, or ice cream, this traditional British favourite is guaranteed to be a crowd-pleaser.
Mary Berry Blackberry and Apple Crumble Recipe
Course: DessertCuisine: BritishDifficulty: Easy8
servings20
minutes45
minutes65
minutes365
kcal1
hour5
minutesA traditional British blackberry and apple crumble with tender fruit filling and a crisp buttery topping. Perfect served warm with custard, cream, or ice cream.
Ingredients
750g cooking apples, peeled and sliced
300g fresh blackberries
75g caster sugar
1 tbsp lemon juice
225g plain flour
125g cold unsalted butter, diced
100g light brown sugar
1 tsp ground cinnamon
Butter for greasing
Custard or cream for serving
Directions
- Preheat the oven to 200°C or 180°C fan. Grease a large baking dish.
- Place the sliced apples, blackberries, caster sugar and lemon juice into the baking dish and toss gently.
- Rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Stir in the brown sugar and cinnamon.
- Scatter the crumble mixture evenly over the fruit.
- Bake for 40 to 45 minutes until golden brown and bubbling around the edges.
- Allow to cool for 10 minutes before serving.
Notes
- Use tart cooking apples for the best flavour balance.
- Do not press down the crumble topping.
- Serve warm with custard for a traditional finish.
