Mary Berry NEW Blackberry & Apple Crumble Recipe – Tart, Juicy, and Comfort in a Spoon

I’ve made a lot of crumbles in my life, but this blackberry-and-apple number very nearly defeated me last autumn. I used a bag of windfall Bramleys from my neighbour’s tree (the ones she swore were “perfectly fine”) and—being overconfident—I didn’t bother draining the blackberries properly. The result? A crumble so soupy it practically sloshed.

But once I fixed that little disaster and tweaked the topping, this turned into one of those bakes I now make without even checking my notes. It’s sharp, sweet, cozy, and exactly the thing I want on a chilly evening. Let me show you how I got it right.

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Why This One Works So Well

Most crumble recipes try to be polite—they soften the apples until they surrender completely. Not here. The Bramleys melt just enough, but I keep them chunky so you get both softness and bite. The oats in the topping also give real crunch instead of that dusty, flour-heavy crumble I grew up eating.

And here’s something I didn’t expect: the light brown sugar caramelises beautifully against the tart fruit. I once tested caster sugar in the topping—it tasted flat in comparison. Brown sugar is absolutely worth it.

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INGREDIENTS + WHY THEY MATTER

• Bramley apples – They collapse into soft, fluffy pockets. I tried using eating apples once… they stayed firm and the crumble felt oddly separate.
• Blackberries (fresh or frozen) – Their juice gives the whole dish a deep purple swirl. Frozen berries work, but don’t thaw them—they leak too much water.
• Caster sugar (for fruit) – Dissolves quickly, sweetens without masking tartness.
• Plain flour – Gives the crumble its sandy base.
• Cold butter – Essential. Warm butter turns everything into paste (ask me how I know).
• Rolled oats – Add texture and toasty flavour. Instant oats go mushy.
• Light brown sugar – Gives the top its golden chew and caramel edges.
• Cinnamon – A small amount, but it ties the apples and blackberries together.

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Ingredient Swaps That Hold Up

• Gluten-free topping – Use a GF plain flour blend + certified GF oats. I’ve tested it twice; the flavour’s the same, the crumble is slightly softer.
• Dairy-free – Cold vegan block butter works surprisingly well; avoid soft margarines.
• Apple swaps – If you can’t get Bramleys, choose any tart cooking apple, not sweet eating apples.
• Berry swaps – Raspberries make a sharper crumble; mixed berries work if you keep the total weight the same.

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

What Went Wrong	Why It Happens	How to Fix It
Topping went hard	Butter too warm or over-rubbed	Start with fridge-cold butter and stop once it looks like breadcrumbs
Filling turned watery	Frozen berries thawed or apples too soft	Add 1 tbsp flour or cornflour to the fruit before baking
Pale, soggy top	Oven not hot enough	Bake at a true 200°C/180°C fan—my fan oven actually runs hot, so I pull 5 mins early

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HOW TO MAKE MARY BERRY’S BLACKBERRY & APPLE CRUMBLE

1. Prep the fruit.
   Peel, core, and chop your Bramleys into small chunks. They should feel firm but not woody. Tip them into a large ovenproof dish with the blackberries.
2. Sweeten.
   Sprinkle over the caster sugar and cinnamon. Give it all a good toss—I use my hands because I can actually feel if something’s uneven.
3. Make the topping.
   In a big bowl, rub the cold butter into the flour. Stop the second it looks like coarse sand; if it starts clumping, you’ve gone too far.
4. Add the oats and sugar.
   Stir them in lightly. The mixture should feel loose, not doughy.
5. Assemble.
   Scatter the crumble over the fruit. Don’t press it down—air pockets are what make the topping crisp.
6. Bake.
   Bake at 200°C/180°C fan for 40–45 minutes.
   When the edges bubble and the top is properly golden, it’s ready. (My first attempt overbaked by five minutes and the edges turned a bit burnt—watch closely at the end.)
7. Rest.
   Let it sit for 10 minutes. The juices thicken as it cools.

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TIPS FROM MY KITCHEN

• I toss frozen blackberries in straight from the freezer—thawing makes them leak everywhere.
• I sometimes grate a tiny bit of lemon zest into the fruit if my apples taste flat.
• Use a metal baking dish if you can; it helps the crumble crisp from below.
• If you love extra crunch, sprinkle a spoonful of demerara sugar on top before baking.

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STORAGE + SERVING

• Fridge: 3 days, covered. Reheat at 180°C for 10–15 minutes to re-crisp.
• Freeze (unbaked): Up to 3 months. Bake from frozen, adding 10–15 minutes.
• Serve with: Hot custard, vanilla ice cream, clotted cream, or (my favourite) cold pouring cream.

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FAQ

Q: How do I keep blackberry and apple crumble from going watery?
Toss the fruit with 1 tablespoon of cornflour, especially if using frozen blackberries. It thickens the juices as they bake.

Q: Do I need to peel the apples for crumble?
Yes—apple skins turn chewy and leathery once baked. Peeled apples give a soft, fluffy filling.

Q: Can I make the crumble topping in advance?
You can! Store it in a sealed bag in the fridge for 3 days or freezer for 3 months. Use directly from cold.

Q: What are the best apples for blackberry crumble?
Bramley apples (or any sharp cooking apple) break down perfectly without turning mushy.

Q: Can I use frozen blackberries?
Yes—use them straight from the freezer. Thawing makes the filling watery.

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Other Recipes You May Like

• Mary Berry Plum Crumble Recipe
• Mary Berry Rhubarb Crumble Recipe

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