Name: Mary Berry Blackberry and Apple Crumble Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 450g Bramley apples, peeled, cored, and cut into 2cm chunks; 200g blackberries, fresh or frozen; 60g caster sugar; 1 tsp ground cinnamon; 1 tbsp cornflour; 1 tbsp cold water; 175g plain flour; 85g cold unsalted butter, cut into small cubes; 75g demerara sugar; 40g rolled oats; a pinch of salt

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This blackberry and apple crumble has a bubbling, ruby-tinted fruit base beneath a golden, sandy topping that shatters lightly at the spoon. The blackberries soften into the apple as it cooks, releasing a deep purple juice that thickens just enough to hold its shape when served. It is the sort of pudding that fills the kitchen with a warm, spiced sweetness as it bakes. From start to finish, it is ready in around 55 minutes.

This version keeps the method straightforward, with no fuss over pastry or blind baking. The crumble topping comes together quickly by hand, and the fruit needs only a brief toss with sugar before going into the dish. It suits a weeknight supper just as well as a Sunday lunch, and the recipe scales up easily for larger gatherings.

Ingredients

For the fruit filling:
450g Bramley apples, peeled, cored, and cut into 2cm chunks
200g blackberries, fresh or frozen
60g caster sugar
1 tsp ground cinnamon
1 tbsp cornflour
1 tbsp cold water

For the crumble topping:
175g plain flour
85g cold unsalted butter, cut into small cubes
75g demerara sugar
40g rolled oats
a pinch of salt

How to Make Mary Berry Blackberry and Apple Crumble

Preheat the oven: Heat the oven to 190°C (170°C fan, gas mark 5) and place a baking sheet on the middle shelf to heat up at the same time. This helps the base of the dish cook evenly from the start.
Prepare the fruit filling: Tip the apple chunks into a 1.5-litre ovenproof dish. Add the blackberries, caster sugar, and cinnamon. Mix the cornflour with the cold water to make a thin paste, then pour it over the fruit and toss everything together gently so the fruit is evenly coated.
Make the crumble topping: Put the flour, salt, and cold butter into a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs, with some pea-sized lumps remaining. Keeping the butter cold ensures the topping stays crumbly rather than turning dense.
Add the oats and sugar: Stir in the rolled oats and demerara sugar with a fork, mixing lightly so the ingredients are combined but not packed together. The oats give the topping a slight chewiness and help it crisp at the edges.
Top the fruit: Scatter the crumble mixture evenly over the fruit in the dish. Do not press it down; leaving it loose allows steam to escape and the topping to crisp up properly rather than becoming soggy underneath.
Bake the crumble: Place the dish onto the preheated baking sheet and bake for 35 to 40 minutes, until the topping is deep golden and the fruit juices are bubbling up around the edges. If the topping colours too quickly before the 35-minute mark, lay a piece of foil loosely over the top for the remaining time.
Rest before serving: Leave the crumble to stand for 5 minutes after removing it from the oven. This allows the fruit juices to settle slightly so the pudding holds together when spooned out.

Tips for the Best Blackberry and Apple Crumble

Why is my crumble topping soggy instead of crisp?

The most common cause is spreading the topping too thickly or pressing it down firmly onto the fruit. Keep the layer loose and no more than 1.5cm deep so hot air can circulate through it as it bakes.

Why does my fruit filling turn watery in the dish?

Blackberries and Bramley apples both release a lot of liquid during cooking. The cornflour in this recipe binds that juice into a light, glossy sauce. Make sure you coat the fruit thoroughly before adding the topping, and do not skip that step.

How do I stop the crumble topping from burning on top before the fruit is cooked through?

Place the dish on a preheated baking sheet rather than directly on the oven shelf, and keep it on the middle rack. If the surface is browning too fast, cover it loosely with foil after 25 minutes and continue baking.

Why are the apple pieces still hard after baking?

Bramley apples cook down quickly, but chunks cut larger than 2cm may need longer. Make sure all pieces are roughly the same size so they cook at the same rate. If using a dessert apple instead, which is firmer, reduce the chunk size to around 1.5cm.

Why does my crumble topping come out flat and dense rather than sandy?

This happens when the butter is too warm when rubbed in, causing it to bind the flour too tightly. Use butter straight from the fridge and work quickly with cool hands, stopping as soon as the mixture reaches a breadcrumb texture.

Serving Suggestions

Serve warm with a generous pour of double cream so it pools into the fruit around the edges of the dish.
Spoon alongside a scoop of good vanilla ice cream for a dinner party dessert that melts slightly into the warm crumble.
Offer custard on the side, poured from a jug at the table, for a classic British pudding presentation.
Pair with a strong cup of Assam tea when serving in the afternoon, as the tannins balance the sweetness of the fruit.
Dust lightly with icing sugar just before bringing it to the table if serving to guests, as the pale contrast against the golden topping looks clean and neat.

Storage

Room Temperature

Once cooled, cover the dish tightly with cling film or a lid and keep at room temperature for up to one day.

Refrigerator

Store the crumble covered in the fridge for up to three days. To serve again, spoon portions into a small ovenproof dish and reheat at 180°C for 10 to 15 minutes until piping hot throughout. Bring individual portions back to room temperature for 20 minutes before reheating for the most even result.

Freezing

Cool the crumble completely, then wrap the dish tightly in two layers of cling film followed by foil, and freeze for up to three months. Defrost overnight in the fridge and reheat in the oven at 180°C for 20 minutes, or until the topping has crisped up again and the fruit is bubbling.

Nutrition

Calories: 320 kcal
Carbohydrates: 48g
Protein: 4g
Fat: 13g
Saturated Fat: 7g
Sodium: 55mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands used, as well as the serving size.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work well here. Add them to the dish straight from frozen without thawing first, as they will release less excess juice that way. The bake time remains the same.

Can I make this crumble ahead of time?

The crumble can be assembled up to 24 hours in advance and kept covered in the fridge before baking. Take it out 20 minutes before it goes into the oven so it is not ice cold when it starts baking. Alternatively, prepare the fruit and topping separately, cover both, and combine just before baking.

Can I use a different type of apple in this recipe?

Bramley apples are ideal because they break down into a soft, slightly tart base that contrasts well with the sweet crumble topping. Cox or Granny Smith apples can be used and will hold their shape more during baking, giving a firmer texture to the filling rather than a collapsed, jammy one.

Can I make this recipe gluten free?

Swap the plain flour for a gluten-free plain flour blend and use certified gluten-free oats. The texture of the topping is very similar, though it may be slightly more crumbly when spooned out. Check all other ingredients for hidden gluten if serving someone with coeliac disease.

What size dish works best for this blackberry and apple crumble recipe?

A 1.5-litre ovenproof dish, roughly 22cm to 24cm across, is ideal for this quantity of fruit and topping. A dish that is too large will spread the topping too thinly and it may dry out before the fruit is ready. A smaller dish risks the fruit juices bubbling over in the oven.

Conclusion

This Mary Berry blackberry and apple crumble recipe brings together a tart, softened fruit base and a crisp, buttery oat topping in a pudding that is reliable from the first bake. The method is simple enough for a beginner but produces results that are worth serving at any table. This recipe makes 4 to 6 generous servings from a single 1.5-litre dish.

If this is your kind of straightforward, satisfying baking, give it a go this weekend and let us know how it turned out in the comments below. Sharing the recipe with a friend who loves a good British pudding is always welcome too. If you enjoyed this recipe, you might also like the Mary Berry crustless quiche recipe, another fuss-free classic that delivers great results every time.