Mary Berry Blackberry and Apple Crumble Recipe

Blackberry and apple crumble is the pudding that tastes more specifically of British autumn than anything else. The sharp, slightly tart blackberries against the soft, collapsing Bramley apple.

The sweetened just enough, spiced gently with cinnamon — beneath a golden, buttery crumble topping with oats for texture. Served warm with cold custard or ice cream, it is one of the most satisfying puddings the season produces.

Mary Berry’s blackberry and apple crumble recipe balances all three elements perfectly. The fruit filling is sweet enough to be pleasant but sharp enough to taste unmistakably of blackberries — not a jammy, over-sweetened compote. The crumble topping has oats for crunch and texture. The ratio of topping to fruit is exactly right.

Make this in September or October when wild blackberries are at their most plentiful and Bramley apples are at their best. It is one of those seasonal recipes that is worth making every year without exception.

Blackberry and Apple — Why This Combination Works

Blackberries and Bramley apples are natural partners for two reasons.

The tartness of both fruits is complementary. Blackberries are sharp and slightly astringent. Bramley apples are intensely tart. Together, sweetened with just enough sugar, they produce a filling that is neither cloying nor one-dimensional — there is a complexity to the sharpness that makes it far more interesting than either fruit alone.

They cook at the same rate. Both fruits soften and break down during baking at a similar pace, so the filling is even throughout rather than having some components overcooked and others underdone.

The colour is extraordinary. Blackberries colour the apple filling a vivid, deep ruby-purple as they cook together. When the crumble is broken open at the table the colour beneath is beautiful.

Ingredients for Mary Berry Blackberry and Apple Crumble

For the Fruit Filling

• 700g Bramley apples (about 3 large), peeled, cored, and sliced
• 300g fresh blackberries (or frozen, used straight from frozen)
• 75g caster sugar
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• Juice of ½ lemon
• 2 tbsp water

For the Crumble Topping

• 200g plain flour, sifted
• 100g rolled oats
• 150g unsalted butter, cold and cubed
• 100g soft light brown sugar
• ½ tsp ground cinnamon
• Pinch of fine salt

How to Make Mary Berry Blackberry and Apple Crumble — Step by Step

Step 1 — Preheat and Prepare

Preheat your oven to 190°C / 170°C fan / Gas 5. Lightly butter a deep ovenproof dish — approximately 28x20cm or a 2 litre capacity dish.

Step 2 — Prepare the Fruit Filling

Place the sliced apples and blackberries in the prepared dish. Scatter over the caster sugar, cinnamon, and mixed spice. Add the lemon juice and water. Toss gently to combine without breaking the blackberries unnecessarily.

Spread the fruit evenly across the base of the dish. The fruit will be piled quite high at this point — it collapses considerably during baking.

Step 3 — Make the Crumble Topping

Place the flour, rolled oats, cold cubed butter, soft light brown sugar, cinnamon, and salt in a large bowl.

Using your fingertips, rub the butter into the flour and oats quickly — lifting and letting the mixture fall to keep everything cool. Work until the mixture resembles rough, uneven crumble with pea-sized and larger pieces of butter still visible. These larger pieces create the characteristic craggy, varied texture during baking.

Stop before it looks fine and uniform — overworked topping becomes sandy and loses its texture.

Step 4 — Top and Bake

Scatter the crumble topping evenly over the fruit. Do not press it down — leave it loose and rough. This loose texture is what gives you a properly varied crumble top with different textures throughout.

Bake for 40 to 45 minutes until the topping is deep golden brown and the fruit is bubbling vigorously at the edges — the vivid purple-red fruit juices visible around the edge of the crumble are one of the great visual signals that this pudding is ready.

Step 5 — Rest and Serve

Leave to rest for five minutes before serving. The fruit filling is extremely hot and the brief rest makes serving neater. Serve in generous spoonfuls with custard, ice cream, or clotted cream.

My Top Tips For Mary Berry Blackberry and Apple Crumble

Use Bramley apples. The tart, collapsing quality of Bramley apples is specifically what makes a great apple and blackberry crumble filling. Eating apples stay too firm and too sweet. Bramley is the correct choice.

Do not crush the blackberries. When tossing the fruit with the sugar and spices, be gentle. The blackberries colour the filling as they collapse during baking — you want them largely intact when they go in so the colour development happens in the oven rather than on the preparation board.

Use frozen blackberries with confidence. Frozen blackberries go straight from the freezer into the dish — no defrosting needed. They are slightly more liquid than fresh once cooked but the flavour is excellent and the colour is even more vivid. Make this outside the blackberry season without apology.

Keep the butter cold for the topping. Cold butter rubbed into flour and oats gives you a rough, varied crumble with large and small pieces. Warm butter gives a uniform, sandy topping that bakes to a flat, less interesting finish.

Do not press the topping down. Scatter it loosely. A loose topping bakes crisper and more interestingly than a compacted one.

The bubbling fruit juices at the edges are your signal. When the fruit is visibly bubbling purple-red at the edges of the crumble, the fruit filling is cooked through. Pair this with a golden topping and the crumble is ready.

Serving Suggestions

With warm custard poured generously over — the classic combination and the finest way. With cold vanilla ice cream — the contrast of warm crumble and cold melting ice cream is genuinely excellent. With clotted cream for something more indulgent. With cold double cream poured simply over for something lighter.

How to Store Mary Berry Blackberry and Apple Crumble

In the fridge: Cover and store for up to 3 days. Reheat covered with foil in a 160°C oven for 20 minutes or individual portions in the microwave.

In the freezer: Freeze before or after baking for up to 3 months. If freezing before baking, assemble completely and freeze — bake from frozen at 190°C for 55 to 60 minutes. If freezing baked, cool completely before freezing. Defrost overnight and reheat as above.

Mary Berry Blackberry and Apple Crumble Recipe

Mary Berry's blackberry and apple crumble has a sweet-sharp fruit filling and a golden, buttery oat topping — the best of British autumn puddings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 Portions

Course: Dessert

Cuisine: British

Calories: 470

Ingredients Method Notes

Ingredients

  

• Fruit Filling:
• 700 g Bramley apples peeled, cored, and sliced
• 300 g fresh or frozen blackberries
• 75 g caster sugar
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• Juice of ½ lemon
• 2 tbsp water
• Crumble Topping:
• 200 g plain flour sifted
• 100 g rolled oats
• 150 g unsalted butter cold and cubed
• 100 g soft light brown sugar
• ½ tsp ground cinnamon
• Pinch of fine salt

CHECK THIS RECIPE  Mary Berry Pavlova Recipe

Method

 

1. Preheat oven to 190°C / 170°C fan / Gas 5. Lightly butter a deep 28x20cm dish.
2. Place apples and blackberries in the dish. Add sugar, spices, lemon juice, and water. Toss gently. Spread evenly.
3. Place flour, oats, cold butter, brown sugar, cinnamon, and salt in a bowl. Rub in quickly with fingertips until rough, uneven crumble with pea-sized pieces remaining. Do not overwork.
4. Scatter crumble loosely over the fruit — do not press down.
5. Bake 40–45 minutes until topping is deep golden and fruit is bubbling vigorously at the edges with vivid purple-red juices.
6. Rest 5 minutes. Serve with custard, ice cream, or clotted cream.

Notes

Always use Bramley apples — eating apples stay too firm and too sweet.

Handle blackberries gently — you want them intact when they go in.

Frozen blackberries work perfectly — use straight from frozen.

Keep butter cold — cold butter gives the right rough, varied crumble texture.

Do not press the topping down — loose is correct.

Bubbling purple-red fruit juices at the edges signal the filling is ready.

Freeze the crumble topping ahead and use straight from frozen.

Frequently Asked Questions

Can I use eating apples instead of Bramleys?

You can but they will not collapse to the same characteristic fluffy filling. They remain firmer and sweeter. If using eating apples, reduce the sugar to 50g and expect a different texture. Bramley is always preferred.

Can I add other fruits?

Yes — a handful of raspberries added with the blackberries is wonderful. Sliced plums added with the apples give a more complex filling. Blueberries work beautifully. Keep the total fruit weight at approximately 1kg.

Can I make the crumble topping in advance?

Yes — make the topping, spread on a baking tray, and freeze until solid. Store in a freezer bag for up to 3 months. Scatter straight from frozen over the fruit and bake, adding five minutes to the baking time.

Why is my crumble topping pale rather than golden?

Either the oven was not hot enough, there was not enough brown sugar, or the butter was not cold enough when rubbed in. Check your oven temperature, use the full 100g of brown sugar, and make sure the butter is cold.

Can I make this crumble gluten-free?

Yes — use gluten-free plain flour and check that your oats are certified gluten-free. The result is virtually identical to the standard version.