Mary Berry Blackberry and Apple Crumble Recipe

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This Mary Berry Blackberry and Apple Crumble Recipe is a timeless British pudding with a soft, gently spiced fruit base and a crisp, buttery crumble topping. The apples turn tender, the blackberries add a lovely sharpness, and the topping bakes golden and crunchy. It is an easy, homely dessert that suits all levels of baking experience. From start to finish, it takes around 50 minutes and delivers comforting results every time.

Inspired by the classic, no-fuss style of Mary Berry, this crumble focuses on good ingredients, simple methods, and reliable flavour.

Ingredients

For the fruit filling

600g cooking apples, peeled, cored and thinly sliced
250g blackberries, fresh or frozen
75g caster sugar
1 tsp ground cinnamon
1 tbsp cornflour
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 Blackberry and Apple 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 the topping turns golden without burning.
Prepare the fruit: Put the sliced apples and blackberries into a large bowl. Add the caster sugar, cinnamon, cornflour, and lemon juice. Toss gently until the fruit is evenly coated.
Fill the dish: Tip the fruit mixture into a lightly buttered ovenproof dish and spread it out evenly.
Make the crumble topping: Place the flour and cold butter into a bowl. Rub together with your fingertips until the mixture looks like coarse breadcrumbs. Stir in the demerara sugar and oats.
Assemble the crumble: Sprinkle the crumble topping evenly over the fruit, covering it completely without pressing it down.
Bake: Bake for 35 to 40 minutes until the topping is crisp and golden and the fruit is bubbling around the edges.
Rest before serving: Remove from the oven and leave to stand for 5 minutes before serving so the juices settle slightly.

Tips for the Best Blackberry and Apple Crumble

How do I stop the crumble from going soggy?

Make sure the butter is cold and avoid pressing the topping down. This keeps the texture light and crisp.

Should I cook the apples first?

There is no need to pre-cook the apples if they are sliced thinly. They soften perfectly during baking.

Can I reduce the sweetness?

Yes, reduce the sugar in the fruit filling by 20g if your apples are naturally sweet or you prefer a sharper crumble.

What if my topping browns too quickly?

Cover loosely with foil for the last 10 minutes of baking if needed.

Serving Suggestions

Hot with traditional custard
With vanilla ice cream
Served warm with pouring cream

Storage

Room temperature

Keep covered for up to 1 day in a cool kitchen.

Refrigerator

Store in the fridge for up to 3 days. Reheat in the oven to restore the topping’s crispness.

Freezing

Freeze the baked crumble for up to 3 months. Defrost overnight and reheat thoroughly before serving.

Nutrition (per serving)

Calories: 380 kcal
Carbohydrates: 54g
Protein: 4g
Fat: 17g
Saturated fat: 10g
Sodium: 55mg

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

Frequently Asked Questions

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.