Mary Berry Blackberry And Apple Crumble​ Recipe

This classic autumn Mary Berry Blackberry And Apple Crumble is made with tangy Bramley apples, juicy blackberries, and a rich, buttery crumble topping. This recipe creates a perfect seasonal dessert, with soft, warm fruit bubbling beautifully under a crisp and golden topping. It’s the ideal comforting pudding for a cool evening or a family Sunday dinner, serving about 6 people.

Mary Berry Blackberry And Apple Crumble Ingredients

For the Fruit Filling:

• 750g (1lb 10oz) Bramley apples
• 250g (9oz) fresh or frozen blackberries
• 50g caster sugar, or to taste
• 1 tbsp lemon juice

For the Crumble Topping:

• 225g plain flour
• 110g unsalted butter, chilled and cubed
• 100g demerara sugar

How To Make Mary Berry Blackberry And Apple 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) ovenproof dish.
2. Prepare the apples. Peel, core, and slice the Bramley apples into chunks. Place them in the prepared dish.
3. Add the blackberries and season. Scatter the blackberries over the apples. Sprinkle with the caster sugar and lemon juice, then toss everything together gently right in the dish.
4. Make the crumble topping. In a large bowl, place the plain flour and the chilled, cubed butter. Use your fingertips to rub the butter into the flour until the mixture has the texture of coarse breadcrumbs.
5. Stir in the sugar. Add 50g of the demerara sugar to the flour and butter mixture and stir it through with a fork or knife to combine.
6. Assemble the dessert. Spoon the crumble topping evenly over the fruit. Make sure the fruit is completely covered, but do not press the topping down.
7. Bake until bubbling and golden. Sprinkle the remaining 50g of demerara sugar over the top of the crumble. This will create a wonderfully crunchy crust. Bake for 35-40 minutes, until the topping is golden-brown and the rich fruit juices are bubbling up around the edges.
8. Rest before serving. Let the crumble stand for about 10 minutes before serving. This allows the molten fruit filling to cool slightly and thicken.

Recipe Tips

• Balance The Sweetness: Blackberries can vary in tartness. After tossing the fruit with sugar, feel free to taste a blackberry and add a little more sugar if you think it needs it.
• Using Frozen Blackberries: You can use frozen blackberries straight from the freezer. There’s no need to thaw them first; simply add them to the apples and proceed with the recipe. They may release a little extra juice, which makes for a delicious syrupy sauce.
• Don’t Press Down the Topping: To ensure a light and crisp crumble, never pat it down. Sprinkling it loosely over the fruit allows the heat to circulate, resulting in a much better texture.
• Prevent a Soggy Bottom: If your fruit seems especially juicy, you can sprinkle a tablespoon of plain flour or cornflour over the fruit along with the sugar. This will help to thicken the juices as they cook.

What To Serve Blackberry And Apple Crumble

This seasonal crumble is at its absolute best when served hot from the oven. The quintessential pairing is a generous amount of warm, creamy custard. It is also delicious with a scoop of vanilla ice cream, which melts into the warm fruit sauce, or a simple pouring of thick double (heavy) cream.

How To Store Blackberry And Apple Crumble Leftovers

• Refrigerate: Once completely cool, cover the dish with foil or move the leftovers to an airtight container. It can be stored in the refrigerator for up to 3 days.
• Reheat: For the best results and to re-crisp the topping, reheat in an oven preheated to 180°C (160°C Fan, Gas Mark 4) for about 15-20 minutes, or until hot and bubbling.

Mary Berry Blackberry And Apple Crumble Nutrition Facts

Serving size: 1/6th of crumble

• Calories: 485 kcal
• Total Fat: 19g
• Saturated Fat: 11.5g
• Cholesterol: 48mg
• Sodium: 12mg
• Total Carbohydrate: 75g
• Dietary Fiber: 6g
• Sugars: 48g
• Protein: 5g

Frequently Asked Questions

• Can I use frozen fruit for this crumble? Yes, you can use both frozen apples and frozen blackberries. There is no need to thaw them before use; simply assemble the crumble and bake. You may need to add 5-10 minutes to the total baking time.
• Can I use different types of apples? Bramley (cooking) apples are ideal because they break down into a soft, fluffy purée. You can use eating apples like Cox’s or Granny Smith, but they will hold their shape more. If using sweeter eating apples, you may wish to slightly reduce the amount of sugar in the filling.
• Can I make this crumble gluten-free? Yes. You can adapt the topping by using a good-quality gluten-free plain flour blend. You could also replace some of the flour with gluten-free oats or ground almonds for a great texture.
• My crumble topping sank into the fruit. Why did this happen? This can happen if the fruit layer is too wet or if the crumble topping is too dense and heavy. Ensure you don’t have excess water in the fruit filling and always keep the topping light and airy by not pressing it down.

Try More Recipes:

• Mary Berry Apple Crumble​ Recipe
• Mary Berry Sugar Free Carrot Cake​ Recipe
• Mary Berry Carrot Cake With Pineapple​ Recipe