Mary Berry Apple and Blackberry Crumble Cake Recipe

This apple and blackberry crumble cake is a comforting British bake inspired by the classic flavours we all love, baked into a soft sponge and finished with a buttery crumble topping. The cake is moist and lightly spiced, with pockets of sharp blackberry and tender apple running through each slice. It is an easy, homely recipe that suits beginner bakers and experienced hands alike. From start to finish, it takes around 1 hour and 30 minutes including cooling time.

This is the sort of cake you might expect from Mary Berry: reliable, beautifully balanced, and perfect for serving warm with custard or enjoying cold with a cup of tea.

Ingredients

For the sponge

• 225g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp ground cinnamon

For the fruit layer

• 2 medium apples, peeled, cored and thinly sliced
• 150g blackberries
• 2 tbsp caster sugar
• 1 tbsp lemon juice

For the crumble topping

• 100g plain flour
• 75g cold unsalted butter, diced
• 75g light brown sugar

How to Make Apple and Blackberry Crumble Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure the sides are well covered.
• Make the fruit layer: In a bowl, toss the sliced apples and blackberries with the caster sugar and lemon juice. Set aside while you prepare the sponge.
• Mix the sponge: Place the butter, caster sugar, eggs, flour, baking powder, cinnamon and milk into a large bowl. Beat with an electric mixer for about 2 minutes until pale, smooth and well combined.
• Assemble the base: Spoon the sponge mixture into the prepared tin and gently level the surface. Scatter the fruit mixture evenly over the top, pressing it lightly into the batter.
• Prepare the crumble: Rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir through the brown sugar.
• Add the topping: Sprinkle the crumble evenly over the fruit layer, leaving it slightly uneven for a rustic finish.
• Bake the cake: Bake in the middle of the oven for 45 to 50 minutes, until golden on top and a skewer inserted into the sponge comes out clean.
• Cool before slicing: Leave the cake to cool in the tin for at least 20 minutes before cutting into squares.

Tips for Perfect Results

How do I stop the fruit sinking?

Tossing the fruit lightly in sugar rather than flour helps it sit more evenly in the sponge without making the cake heavy.

What apples work best?

Bramley or Granny Smith apples are ideal as they hold their shape and balance the sweetness of the cake.

How do I keep the crumble crisp?

Make sure your butter is cold and avoid pressing the topping down too firmly before baking.

Serving Suggestions

• Serve warm with hot custard or pouring cream
• Enjoy cold with tea or coffee
• Add a scoop of vanilla ice cream for dessert

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days.

Refrigerator

Store chilled for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze individual slices wrapped well for up to 3 months. Defrost overnight at room temperature.

Nutrition (per slice)

• Calories: 395 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 210mg

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

FAQs

Mary Berry Apple and Blackberry Crumble Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft apple and blackberry sponge topped with a buttery crumble. A comforting British traybake perfect for pudding or afternoon tea.

Ingredients

• Unsalted butter, softened

• Caster sugar

• Eggs

• Self-raising flour

• Baking powder

• Milk

• Ground cinnamon

• Apples

• Blackberries

• Plain flour

• Cold butter

• Light brown sugar

Directions

• Preheat oven and prepare traybake tin.
• Mix sponge ingredients until smooth.
• Spread batter and add fruit.
• Prepare and sprinkle crumble topping.
• Bake until golden and cooked through.
• Cool before slicing and serving.

Notes

• Use cold butter for the best crumble texture.
• Delicious served warm with custard.
• Freezes well once cooled.