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Mary Berry Blackberry and Apple Crumble Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
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

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.
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