Mary Berry Apple and Raspberry Crumble Recipe

Mary Berry's apple and raspberry crumble combines tart Bramley apple with vivid raspberries under a golden, oat-topped crumble — the most vibrant version of the classic.

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Prep Time 20

Cook Time 45

Resting Time 5

Total Time 1 10

Servings: 6 Portions

Course: Dessert

Cuisine: British

Calories: 420

Ingredients Method Notes

Ingredients

Apple and Raspberry Filling:
700 g Bramley apples peeled, cored, in 3cm chunks
300 g fresh or frozen raspberries do not defrost if frozen
100 g golden caster sugar — adjust to taste
1 tsp ground cinnamon
Zest of ½ unwaxed lemon
2 tbsp cornflour
Crumble Topping:
175 g plain flour
100 g rolled oats
175 g cold unsalted butter in small cubes
125 g demerara sugar
1 tsp ground cinnamon
Pinch of fine salt
To Serve:
Proper pouring custard clotted cream, or vanilla ice cream

Method

Preheat oven to 190°C / 170°C fan / Gas 5. Butter a deep 28x20cm dish generously.
Place apple chunks and raspberries (straight from frozen if frozen) in dish. Add sugar, cinnamon, lemon zest, and cornflour — toss very gently with hands. Taste raw apple — adjust sugar if very sharp.
Rub cold butter into flour, oats, cinnamon, and salt — rough, uneven crumbs with pea-sized pieces remaining. Add demerara — stir through with a fork.
Scatter crumble loosely over the filling — do not press down.
Bake 40–45 minutes until topping is deep golden and filling is bubbling vigorously at the edges. Rest 5 minutes. Serve warm with custard.

Notes

Add raspberries directly from frozen — defrosted raspberries flood the filling with too much liquid.

Cornflour is essential with raspberries — thickens the released juices to a glossy consistency.

Taste the Bramley before deciding on the sugar — tartness varies significantly.

Do not press the crumble down — loose crumble gives the lightest, crispiest result.

Crimson juice bubbling through the crumble is the visual cue that the filling is ready.

Freeze assembled before baking for up to 3 months.