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
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Cooking apples (such as Bramley): 700 g, peeled, cored, and sliced
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Blackberries: 200 g
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Caster sugar: 75 g (adjust to taste)
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Lemon juice: 1 tablespoon
For the Crumble Topping
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Plain flour: 175 g
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Cold unsalted butter: 100 g, diced
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Demerara sugar: 75 g
Instructions
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Prepare the fruit – Place the sliced apples into a bowl, add the blackberries, caster sugar, and lemon juice, then mix gently until evenly coated.
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Assemble the base – Spoon the fruit mixture into an ovenproof dish and spread it out evenly.
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Make the crumble topping – Add the flour and butter to a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
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Add the sugar – Stir in the demerara sugar, keeping the mixture loose and crumbly.
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Top the fruit – Sprinkle the crumble evenly over the fruit without pressing it down.
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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.
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Rest briefly – Let the crumble stand for a few minutes before serving so the juices settle.