Mary Berry Apple and Raspberry Crumble Recipe

Mary Berry Apple and Raspberry Crumble is a comforting British dessert made with sweet apples, juicy raspberries, and a crisp buttery crumble topping. The combination of soft baked fruit and golden crunchy topping creates a wonderful contrast of textures in every spoonful. This easy recipe is perfect for beginner bakers and requires only simple ingredients. From preparation to serving, the whole dessert is ready in about 1 hour and makes a delicious family treat.

Ingredients

For the Fruit Filling

750g cooking apples, peeled, cored, and sliced
200g fresh raspberries
75g caster sugar
1 teaspoon ground cinnamon

For the Crumble Topping

225g plain flour
150g cold unsalted butter, diced
100g light brown sugar
50g rolled oats

For Serving

Warm custard
Vanilla ice cream
Whipped cream

How to Make Mary Berry Apple and Raspberry 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 beautiful golden topping.
Prepare the fruit: Peel, core, and slice the apples. Place them in a large mixing bowl and toss with the caster sugar and cinnamon until evenly coated.
Fill the baking dish: Transfer the apples to a lightly greased baking dish. Scatter the raspberries evenly over the top of the apples.
Make the crumble topping: Place the flour in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
Add sugar and oats: Stir in the light brown sugar and rolled oats until fully combined.
Assemble the crumble: Sprinkle the crumble mixture evenly over the fruit, covering it completely without pressing down.
Bake: Place the dish into the oven and bake for 35 to 40 minutes until the topping is golden brown and the fruit is bubbling around the edges.
Cool slightly: Remove from the oven and allow the crumble to stand for 10 minutes before serving.
Serve: Spoon into bowls and serve warm with custard, cream, or vanilla ice cream.

Tips for the Best Apple and Raspberry Crumble

How do I keep the crumble topping crunchy?

Use cold butter and avoid overworking the mixture. A few larger crumble pieces create a more textured topping.

Can I use frozen raspberries?

Yes. Add them directly from frozen without thawing to prevent excess moisture.

Which apples work best for crumble?

Bramley apples are ideal because they soften beautifully while providing a classic tart flavour.

How do I stop the crumble becoming soggy?

Do not overload the dish with fruit juices and bake until the filling is actively bubbling.

Serving Suggestions

Serve with warm vanilla custard.
Add a scoop of vanilla ice cream.
Enjoy with lightly whipped cream.
Pair with hot tea or coffee.
Serve alongside fresh berries.

Storage

Room Temperature

Allow the crumble to cool completely and keep covered for up to 12 hours at room temperature.

Refrigerator

Store in an airtight container or cover the baking dish tightly. It will keep well for up to 4 days.

Freezing

Freeze baked crumble for up to 3 months. Defrost overnight in the refrigerator and reheat until hot before serving.

Nutrition

Calories: 365 kcal
Carbohydrates: 56g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Sodium: 45mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Can I make apple and raspberry crumble in advance?

Yes, you can assemble the crumble up to one day ahead and keep it refrigerated until ready to bake.

Can I use frozen raspberries in this recipe?

Yes, frozen raspberries work well. Add them straight from the freezer without thawing.

What apples are best for apple crumble?

Bramley apples are traditionally used because they soften beautifully and provide a balanced tart flavour.

Can I freeze apple and raspberry crumble?

Yes, both baked and unbaked crumble can be frozen for up to three months when properly wrapped.