Mary Berry Apple and Raspberry Crumble Recipe

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This comforting apple and raspberry crumble is a timeless British pudding inspired by the simple, dependable style of :contentReference[oaicite:1]{index=1}. Soft, gently spiced apples and sharp raspberries sit beneath a buttery, golden crumble that turns crisp on top while staying tender underneath. It is an easy, forgiving dessert that suits confident beginners and experienced bakers alike. From start to finish, it takes just under an hour and is perfect for relaxed family meals or Sunday lunches.

Ingredients

For the fruit filling

750g Bramley apples, peeled, cored, and sliced
150g fresh or frozen raspberries
75g caster sugar
1 tsp ground cinnamon
1 tbsp lemon juice

For the crumble topping

175g plain flour
100g cold unsalted butter, diced
100g demerara sugar
50g porridge oats

How to Make Mary Berry Apple and Raspberry Crumble

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 cooks evenly and browns nicely.
Prepare the fruit: Place the sliced apples into a large bowl. Add the raspberries, caster sugar, cinnamon, and lemon juice, then gently toss together.
Assemble the filling: Spoon the fruit mixture into a lightly buttered ovenproof dish and spread it out evenly.
Make the crumble topping: Put the flour into a bowl and rub in the cold butter using your fingertips until the mixture resembles coarse breadcrumbs.
Add texture: Stir in the demerara sugar and oats, keeping the mixture light and crumbly.
Top the fruit: Sprinkle the crumble evenly over the fruit without pressing it down, allowing air to circulate for a crisp finish.
Bake: Bake for 35 to 40 minutes until the topping is golden and the fruit is bubbling around the edges.
Cool slightly: Remove from the oven and allow to stand for 10 minutes before serving.

Tips for Perfect Apple and Raspberry Crumble

Why is my crumble topping soft?

If the topping is soft, it may have been pressed down too firmly. Always sprinkle it loosely to allow crisping.

Can I make this crumble in advance?

You can assemble the crumble up to 24 hours ahead and keep it chilled. Bake just before serving for the best texture.

What apples work best?

Bramley apples are ideal as they soften beautifully and balance the sweetness of the topping.

How do I stop the fruit from being watery?

Do not overfill the dish and always bake until the juices are visibly bubbling.

Serving Suggestions

Hot custard for a classic finish
Vanilla ice cream for contrast
Lightly whipped cream for a softer option

Storage

Room temperature

Keep covered and consume within 24 hours.

Refrigerator

Store in the fridge for up to 3 days. Reheat gently in the oven before serving.

Freezing

Freeze unbaked or baked for up to 3 months. Defrost fully before reheating.

Nutrition

Calories: 410 kcal
Carbohydrates: 55g
Protein: 4g
Fat: 19g
Saturated fat: 11g
Sodium: 120mg

Nutritional values are approximate and may vary.

FAQs

Can I bake this as a loaf instead?

This recipe is designed as a crumble, so baking it as a loaf would not work as intended.

What size dish works best?

A medium ovenproof dish around 23 x 30cm gives the best depth for even cooking.

Can I use frozen raspberries?

Yes, add them straight from frozen without defrosting to avoid excess liquid.

Is this suitable for children?

Yes, it is gently sweet and not heavily spiced, making it ideal for all ages.