Mary Berry​ Apple And Raspberry Crumble Recipe

This vibrant Mary Berry Apple And Raspberry Crumble is made with sweet apples and sharp, juicy raspberries, all baked beneath a golden, buttery crumble topping. This recipe creates a dessert with soft, tender apples and bright raspberries bubbling in a beautiful syrup under a crisp and crunchy topping. It’s a perfect dessert for any time of year, ideal for a family dinner, and serves 6 people.

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Mary Berry Apple And Raspberry Crumble Ingredients

For the Fruit Filling:

• 600g (1lb 5oz) Bramley apples
• 250g (9oz) fresh or frozen raspberries
• 75g (3oz) caster sugar
• 1 tbsp cornflour

For the Crumble Topping:

• 225g (8oz) plain flour
• 110g (4oz) unsalted butter, chilled and cubed
• 100g (3½oz) demerara sugar

How To Make Mary Berry Apple And Raspberry Crumble

1. Preheat your oven and prepare the dish. Heat the oven to 200°C (180°C Fan, Gas Mark 6). Lightly butter a 1.4-litre (2 ½ pint) shallow ovenproof dish.
2. Prepare the apples. Peel, core, and slice the Bramley apples into thick chunks. Place them in the prepared dish.
3. Combine the filling ingredients. In a small bowl, mix the caster sugar and cornflour together. Sprinkle this over the apples, then gently fold in the raspberries. Be careful not to crush the delicate berries.
4. Make the crumble topping. In a large bowl, add the plain flour and the chilled, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
5. Add the sugar. Stir 50g of the demerara sugar into the crumble mixture with a knife or fork to keep the topping light and airy.
6. Assemble the crumble. Spoon the crumble mixture evenly over the fruit, making sure it is all covered. Sprinkle it on loosely and do not press it down.
7. Bake until golden. Sprinkle the remaining 50g of demerara sugar over the top of the crumble for a crunchy finish. Bake for 35-40 minutes, until the topping is golden-brown and the pink fruit juices are bubbling up at the sides.
8. Rest before serving. Let the crumble stand for about 10 minutes before serving. This allows the hot, syrupy filling to cool and thicken slightly.

Recipe Tips

• Use Frozen Raspberries: There is no need to thaw frozen raspberries before use. Add them directly to the apples; they will cook down perfectly and may release slightly more juice for a wonderful sauce.
• Handle Raspberries Gently: Raspberries are very delicate. When mixing the filling, fold them in gently at the very end to ensure they remain as whole as possible.
• Prevent a Watery Crumble: Raspberries release a lot of liquid. Tossing the fruit in a tablespoon of cornflour mixed with the sugar is the key to thickening these juices into a perfect syrup and preventing a soggy bottom.
• Balance the Tartness: Raspberries can be quite sharp. The sugar in this recipe provides a good balance, but if your raspberries are particularly tart, you can add an extra tablespoon of sugar to the filling.

What To Serve Apple And Raspberry Crumble

The bright, tangy flavour of this crumble is perfectly complemented by something rich and creamy. It is exceptionally delicious served hot with a generous pouring of warm, thick custard. A scoop of vanilla ice cream, which melts into the hot fruit, or a simple dollop of clotted cream are also classic and wonderful accompaniments.

How To Store Apple And Raspberry Crumble Leftovers

• Refrigerate: Once the crumble has cooled completely, cover the dish with foil or transfer the leftovers to an airtight container. It can be stored in the refrigerator for up to 3 days.
• Reheat: To bring back the crunch to the topping, reheat the crumble in an oven preheated to 180°C (160°C Fan, Gas Mark 4) for 15-20 minutes until it is hot and bubbling.

Mary Berry Apple And Raspberry Crumble Nutrition Facts

Serving size: 1/6th of crumble

• Calories: 465 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 11mg
• Total Carbohydrate: 72g
• Dietary Fiber: 6g
• Sugars: 45g
• Protein: 5g

Frequently Asked Questions

• Should I use fresh or frozen raspberries? Both work perfectly in this recipe. Frozen raspberries are a great, often more economical, choice and can be used directly from the freezer without thawing, which helps them hold their shape better during the initial mixing.
• My crumble is very sour. How can I fix it? The tartness of raspberries can vary. If you taste your fruit filling before baking and find it too sharp, you can sprinkle over an extra tablespoon or two of caster sugar. Serving with sweet custard or ice cream also helps to balance the flavour.
• Can I use only raspberries in this crumble? While you could use only raspberries, the crumble would be very sharp and much wetter. Apples provide bulk, sweetness, and a soft texture that balances the raspberries perfectly. It is recommended to keep the apple base.
• Can I add oats to the crumble topping? Yes, for extra crunch and texture, you can substitute 50g of the plain flour with 50g of rolled oats. Stir them into the crumble mixture along with the demerara sugar.

Try More Recipes:

• Mary Berry​ Apple And Plum Crumble Recipe
• Mary Berry​ Apple And Pear Crumble Recipe
• Mary Berry Apple Crumble Tart​ Recipe