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Mary Berry Apple and Blackberry Crumble

Mary Berry Apple and Blackberry Crumble

Mary Berry Blackberry and Apple Crumble is a warm, comforting dessert combining soft tart Bramley apples with juicy blackberries beneath a buttery, oat-studded crumble topping. It’s perfect for a cozy family dessert showcasing seasonal British fruit.

Prep: 15 mins
Cook: 40-45 mins
Serves: 6 servings
Dietary: Vegetarian
Mary Berry photoBy Mary Berry
From Mary Berry Recipes

Nutri-Score C

This dessert scores a Nutri-Score C due to its balanced fruit content and rich crumble topping featuring oats and butter. It’s a moderately indulgent treat offering fibre, antioxidants, and wholesome oats alongside sugar and fats for comfort.

Equipment

Ingredients

For the Fruit Filling:

  • 750g Bramley apples, peeled, cored and chopped into small, bite-sized pieces
  • 300g blackberries (fresh or frozen)
  • 50g caster sugar
  • 1 tsp ground cinnamon

For the Crumble Topping:

  • 125g plain flour
  • 125g cold butter, cubed
  • 125g rolled oats
  • 150g light brown sugar
  • 1 tsp ground cinnamon

Customise

  • Use frozen berries if fresh are unavailable; there’s no need to defrost beforehand.
  • Add chopped nuts such as hazelnuts or almonds into topping for extra crunch.
  • Adjust sweetness by varying caster sugar or brown sugar to your taste.
  • Freeze unbaked for an easy make-ahead dessert, baking straight from frozen.

Method

  1. Preheat the oven to 200°C/180°C fan/gas 6.
    Get it nice and hot for a crisp crumble topping.
  2. Prepare your fruit filling.
    In a large ovenproof dish, toss the Bramley apples, blackberries, caster sugar, and ground cinnamon together until evenly coated.
  3. Make the crumble topping.
    In a large bowl, rub the cold, cubed butter into the plain flour and cinnamon until it resembles coarse breadcrumbs. Stir in the rolled oats and light brown sugar for texture and sweetness.
  4. Assemble the crumble.
    Evenly sprinkle the crumble topping over the fruit mixture in the oven dish.
  5. Bake for 40-45 minutes.
    Cook until the topping is golden brown and the fruit is bubbling around the edges.
  6. Rest before serving.
    Let the crumble cool for a few minutes before serving it warm for the best texture and flavour.

What Can You Serve With This

  1. Hot custard — Traditional and indulgent, it adds creamy warmth to the tart fruit.
  2. Vanilla ice cream — The cold creaminess blends with the warm crumble for a classic combo.
  3. Clotted cream — Rich and silky, it balances the crumble’s texture beautifully.

FAQs for Mary Berry Blackberry and Apple Crumble

  • Can I make this crumble ahead?
    Yes, assemble and store in the fridge for up to a day, or freeze unbaked for up to 3 months.
  • Why did my crumble topping turn out hard?
    Using butter that’s too soft or overworking the mixture can cause this; keep butter cold and rub lightly.
  • Can I use other berries?
    Absolutely, raspberries or mixed summer berries work well too.
  • How do I stop the filling from being watery?
    Toss fruit with a tablespoon of cornflour before adding topping to thicken the juices.
  • Can I add nuts?
    Yes, chopped hazelnuts or almonds add delightful crunch when mixed into the topping.

Nutri-score Health Check

This classic crumble is rated Nutri-Score C, combining nutritious fruit high in fibre and antioxidants with a rich crumble that contains sugar and butter, making it a moderately indulgent dessert.

Positive Factors

  • Bramley apples provide fibre and vitamin C.
  • Blackberries offer antioxidants and vitamin K.
  • Rolled oats add fibre and texture to the topping.

Negative Factors

  • Butter contributes saturated fat.
  • Sugar increases calorie content.

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