Mary Berry Winter Crumble

There’s something about that first frost of the year that sends me straight to the cupboard for my tart tin. I first made this Winter Crumble on a bleak, blustery Sunday, convinced I could “quickly throw it together” before lunch. Spoiler: I underestimated how long it takes to core Bramleys when your peeler’s gone missing.

The pastry gave me grief (more on that in a sec), and I nearly skipped blind baking entirely—but I’m glad I didn’t. Once it was finally bubbling in the oven, the smell alone made it all worth it. Think warm spiced fruit, nutty crumble, and that buttery pastry that crackles just right under a spoon. Let me show you how I fixed my soggy base drama—and how to make it sing.

WHY THIS ONE WORKS SO WELL

It’s the contrast that wins here: crisp pastry, soft fruit, and crunchy hazelnut crumble. Mary’s original recipe is already solid, but a few things stood out in testing:

• Blind baking is essential. The first time, I skipped it out of laziness, and the base turned to mush. Don’t do that. Just don’t.
• Room temp butter in the topping makes all the difference—it clumps beautifully and bakes up crunchy.
• Blackberries and Bramleys are a dream team. Sweet and tart, soft and juicy—but only if you don’t overdo the simmering.

INGREDIENTS + WHY THEY MATTER

• Bramley Apples – Their sharpness balances the sugar. I tried Braeburns once and it came out too sweet and wet.
• Fresh Blackberries – Add tartness and colour. Frozen ones work if you thaw and drain well—otherwise, it’s soup city.
• Demerara Sugar – That golden crunch on top, It’s thanks to this.
• Hazelnuts – Add proper wintery depth. I used roasted ones from a Christmas hamper—brilliant.
• Rolled Oats – Help the crumble topping stay light, not cakey.

WANT TO CHANGE IT UP

• No eggs: Swap in 2 tbsp milk or a flax egg for the pastry. It’s slightly less rich but still holds.
• Gluten-free: I tested with Doves Farm GF flour. Crust was fine, a bit more fragile. Add ½ tsp xanthan gum.
• Nut-free: Skip the hazelnuts. Toasted pumpkin seeds make a decent alternative—though not as toasty-rich.
• Fruit swap: Pears work beautifully instead of apples, just cook them less. I wouldn’t recommend strawberries—too wet.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy base	Skipped blind baking	Always blind bake fully—even if rushed
Watery filling	Used frozen berries straight in	Thaw and drain them properly first
Crumble too soft	Used fridge-cold butter	Let butter come to room temp

HOW TO MAKE MARY BERRY’S WINTER CRUMBLE

1. Make the pastry: Blitz flour and cold butter into crumbs. Add sugar, egg, and cold water. Knead gently until smooth.
2. Chill and roll: Roll to 3mm thick. Line a 28cm tart tin. Prick, then chill 15 mins.
3. Blind bake: Line with paper and beans. Bake at 200°C for 15 mins. Remove beans, lower oven to 160°C and bake 10 more. Cool.
4. Cook the fruit: Soften apples with sugar and a splash of water. Don’t mush them—just tender. Add berries, cook gently. Drain over bowl.
5. Make the crumble: Rub flour and butter into breadcrumbs. Stir in oats, sugar, and nuts. Squeeze into small clumps.
6. Assemble: Spoon fruit into tart shell. Top with crumble. Bake at 160°C for 20–25 mins until golden.
7. Serve: Boil down reserved juices into syrup. Serve warm slices with custard and a drizzle of syrup.

TIPS FROM MY KITCHEN

• I use my old metal tart tin—it conducts heat better than ceramic and gives a crisper base.
• Chill your pastry after lining the tin—it holds its shape better in the oven.
• Don’t overwork the dough. It gets tough. You want it just smooth enough to roll.
• If your crumble topping looks dry before baking, squeeze it lightly to form clumps—it gives better texture.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed tub or tightly wrapped in foil. Reheat gently.
• Freeze: Wrap whole or sliced. Defrost overnight in fridge. Crisp up in a 160°C oven.
• Serve with: Thick custard, clotted cream, or crème fraîche with a touch of brown sugar.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen blackberries?
A: You can, but thaw and drain them very well. Otherwise, the filling goes watery and leaks.

Q: Can I make the tart the day before?
A: Yes. It keeps its crunch if cooled fully and stored uncovered (just don’t refrigerate until after serving).

Q: Do I have to use hazelnuts?
A: Nope. Pecans work, or just skip them. But they do add a lovely toasty note.

Q: My crumble topping is pale—what’s wrong?
A: Probably underbaked or missing demerara. Make sure it’s golden and crisp before pulling it

Try More Recipe:

• Mary Berry Mini Bakewell Tarts
• Mary Berry Mini Bakewell Tarts
• Mary Berry Strawberry Tarts
• Mary Berry Florentines