Ekani Ella Mary Berry Blackberry and Apple Crumble is a timeless British dessert that brings together tender apples, juicy blackberries, and a golden, buttery crumble topping. The flavour is perfectly balanced—sweet, gently tart, and comforting—making it ideal for autumn evenings, family lunches, or a simple pudding after Sunday dinner. Made using classic baking methods and everyday ingredients, this crumble comes together in about 50 minutes and fills the kitchen with a warm, homely aroma as it bakes.
What Is Mary Berry’s Blackberry and Apple Crumble?
Mary Berry Blackberry and Apple Crumble is a traditional British baked dessert made by layering fruit with sugar and topping it with a crumbly mixture of flour, butter, and sugar. As it bakes, the fruit softens and releases its juices while the topping turns crisp and golden, creating a contrast of textures that’s both simple and deeply satisfying.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Classic British comfort – A pudding that never goes out of fashion
- Perfect flavour balance – Sweet apples and sharp blackberries work beautifully together
- Simple ingredients – Mostly pantry and garden staples
- Easy preparation – No special skills required
- Crowd-friendly dessert – Ideal for family meals and gatherings
Essential Ingredients to Make Mary Berry Blackberry and Apple Crumble
For the Fruit Filling
- Cooking apples (such as Bramley): 700 g, peeled, cored, and sliced
- Blackberries: 200 g
- Caster sugar: 75 g (adjust to taste)
- Lemon juice: 1 tablespoon
For the Crumble Topping
- Plain flour: 175 g
- Cold unsalted butter: 100 g, diced
- Demerara sugar: 75 g
Handy Kitchen Tools for Best Results
- Large mixing bowl
- Ovenproof baking dish
- Sharp knife and chopping board
- Rubbing bowl for crumble
- Spoon for layering
- Oven mitts
Step-by-Step Guide to Making Mary Berry Blackberry and Apple Crumble
- Prepare the fruit – Place the sliced apples into a bowl, add the blackberries, caster sugar, and lemon juice, then mix gently until evenly coated.
- Assemble the base – Spoon the fruit mixture into an ovenproof dish and spread it out evenly.
- Make the crumble topping – Add the flour and butter to a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the sugar – Stir in the demerara sugar, keeping the mixture loose and crumbly.
- Top the fruit – Sprinkle the crumble evenly over the fruit without pressing it down.
- Bake until golden – Bake in a preheated oven at 190°C (170°C fan) for 35–40 minutes, until the top is crisp and golden and the fruit is bubbling at the edges.
- Rest briefly – Let the crumble stand for a few minutes before serving so the juices settle.
What I Got Wrong (And How I Fixed It)
- Watery filling – Using cooking apples helped thicken the juices
- Dense topping – Avoiding pressing the crumble kept it crisp
- Over-sweet fruit – Adjusting the sugar balanced the tartness
- Pale topping – Switching to demerara sugar improved colour
Healthier Version of Mary Berry Blackberry and Apple Crumble
This crumble can be lightened by reducing the sugar slightly or replacing part of the flour with oats for extra fibre. Serving smaller portions with yogurt instead of custard also keeps it lighter.
Ingredient Substitutions for Mary Berry Blackberry and Apple Crumble
- Pears instead of some apples for extra softness
- Frozen blackberries (used straight from frozen)
- Light brown sugar instead of demerara
- Oats added to the topping for texture
Pairing Ideas: What to Serve With Mary Berry Blackberry and Apple Crumble
- Hot custard – A classic and comforting match
- Vanilla ice cream – Adds cool contrast
- Fresh cream – Softens the fruit’s sharpness
- Greek yogurt – A lighter option
- Warm pouring cream – Keeps it indulgent
Expert Tips to Make Perfect Mary Berry Blackberry and Apple Crumble
- Use cooking apples – They break down beautifully
- Keep butter cold – Ensures a crisp topping
- Mix fruit gently – Prevents berries from breaking
- Even topping layer – Promotes uniform browning
- Bake uncovered – Helps the crumble crisp up
- Rest before serving – Improves texture
Creative Ways to Customize Mary Berry Blackberry and Apple Crumble
- Spiced topping – Add cinnamon or nutmeg
- Nutty crunch – Mix in chopped almonds
- Oaty crumble – Replace some flour with oats
- Orange zest – Brightens the fruit flavour
- Mini portions – Bake in individual ramekins
Storing Mary Berry Blackberry and Apple Crumble the Right Way
- Refrigerated storage – Cover and keep for up to 2 days
- Cool before chilling – Prevents condensation
- Freezing option – Freeze baked crumble for up to 1 month
- Portion before storing – Easier reheating
How to Reheat Mary Berry Blackberry and Apple Crumble
Reheat in the oven at a moderate temperature until warmed through. This keeps the topping crisp better than microwaving.
Nutritional Breakdown (Per Serving)
- Calories: ~360 kcal
- Carbohydrates: ~55 g
- Fats: ~14 g
- Protein: ~4 g
- Sugar: ~32 g
Mary Berry Blackberry and Apple Crumble
Mary Berry Blackberry and Apple Crumble is a traditional British baked dessert made by layering fruit with sugar and topping it with a crumbly mixture of flour, butter, and sugar. As it bakes, the fruit softens and releases its juices while the topping turns crisp and golden, creating a contrast of textures that’s both simple and deeply satisfying.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Fruit Filling
-
Cooking apples (such as Bramley): 700 g, peeled, cored, and sliced
-
Blackberries: 200 g
-
Caster sugar: 75 g (adjust to taste)
-
Lemon juice: 1 tablespoon
For the Crumble Topping
-
Plain flour: 175 g
-
Cold unsalted butter: 100 g, diced
-
Demerara sugar: 75 g
Instructions
-
Prepare the fruit – Place the sliced apples into a bowl, add the blackberries, caster sugar, and lemon juice, then mix gently until evenly coated.
-
Assemble the base – Spoon the fruit mixture into an ovenproof dish and spread it out evenly.
-
Make the crumble topping – Add the flour and butter to a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
-
Add the sugar – Stir in the demerara sugar, keeping the mixture loose and crumbly.
-
Top the fruit – Sprinkle the crumble evenly over the fruit without pressing it down.
-
Bake until golden – Bake in a preheated oven at 190°C (170°C fan) for 35–40 minutes, until the top is crisp and golden and the fruit is bubbling at the edges.
-
Rest briefly – Let the crumble stand for a few minutes before serving so the juices settle.
FAQs
Why is my blackberry and apple crumble soggy underneath?
A soggy crumble base usually happens when the fruit releases too much juice. Using cooking apples, not adding too much sugar, and baking until the fruit is bubbling helps thicken the juices properly.
Should I cook the apples before making crumble?
No, pre-cooking isn’t necessary. Thinly slicing the apples allows them to soften fully during baking while keeping the fruit layer fresh and flavourful.
How do I keep the crumble topping crisp?
Keeping the butter cold and sprinkling the topping loosely over the fruit without pressing it down helps it stay crisp. Baking uncovered until golden also prevents sogginess.
Can Mary Berry blackberry and apple crumble be made ahead of time?
Yes, you can assemble the crumble a few hours in advance and keep it in the fridge. Bake just before serving so the topping stays crisp and golden.
Wrapping It Up
Mary Berry’s Blackberry and Apple Crumble is proof that simple ingredients can create something deeply comforting. With soft fruit, a crisp topping, and endless serving options, it’s a dessert that feels familiar yet always welcome. This is the kind of recipe that earns a permanent place in your kitchen and your recipe collection.
