This delicious Mary Berry blackberry and apple crumble is a quick and easy dessert that brings warmth and comfort to any meal. With its creamy filling and crispy topping, it’s perfect for using up common ingredients like apples and blackberries. Enjoy a slice warm with custard or cream for a delightful treat!
This Blackberry and Apple Crumble Recipe Is From Absolute Favourites Cakes Cookbook by Mary Berry
Ingredients Needed:
For the Pastry:
- 225g plain flour, plus extra for dusting
- 125g cold butter, cut into cubes
- 30g caster sugar
- 1 large egg, beaten
For the Filling:
- 4 large Bramley apples (about 1.2kg/2lb 10oz), peeled, cored, and cut into small chunks
- 150g caster sugar
- 275g fresh blackberries
For the Topping:
- 175g plain flour
- 100g butter at room temperature, cut into cubes
- 50g rolled oats
- 100g demerara sugar
- 50g hazelnuts, roasted and chopped
How To Cook Blackberry and Apple Crumble:
- Prepare the Tart Tin: Use a 28cm (11in) round, loose-bottomed, fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 200°C/180°C fan/Gas 6.
- Make the Pastry: In a food processor, combine the flour and butter until it resembles breadcrumbs. Alternatively, rub the butter into the flour in a bowl. Add the sugar, 1–2 tablespoons of cold water, and the beaten egg, mixing until smooth.
- Chill and Bake the Pastry: Roll out the dough on a floured surface into a circle (about 3mm thick) and press it into the tart tin, making a small lip around the top. Prick the base with a fork and chill in the fridge for 15 minutes. Line the chilled pastry case with baking paper and baking beans. Bake for about 15 minutes, then remove the beans and paper, lower the oven temperature to 160°C/140°C fan/Gas 3, and bake for another 10 minutes until crisp and golden. Set aside to cool.
- Prepare the Filling: In a large saucepan, combine the apples and sugar with 2 tablespoons of water over medium heat. Cook for about 5 minutes, then cover and simmer for 5–10 minutes until the apples soften but retain their shape. Add the blackberries, stirring gently, and cook for another 5–10 minutes until both fruits are just tender. Set aside to cool.
- Make the Crumble Topping: In a bowl, combine the flour and butter, rubbing together until it resembles breadcrumbs. Add the rolled oats, demerara sugar, and chopped hazelnuts, mixing until clumpy. Alternatively, pulse in a food processor.
- Assemble the Crumble: Pour the cooked fruits into a colander over a bowl to catch the juices. Spoon the fruits into the cooled pastry case. Sprinkle the crumble topping over the fruits.
- Bake the Crumble: Bake in the oven for 20–25 minutes until the topping is golden.
- Prepare the Sauce: Boil the reserved juices in a saucepan for 3–4 minutes until syrupy.
- Serve: Serve the crumble warm, drizzled with the fruit sauce and accompanied by custard or cream.
Recipe Tips
- Use Cold Butter for the Pastry: Make sure your butter is cold when making the pastry. This helps create a flaky texture. Don’t let the butter sit out too long before you start.
- Chill the Pastry Before Baking: After rolling out the pastry and placing it in the tin, chill it in the fridge for at least 15 minutes. This helps prevent shrinking during baking.
- Choose Ripe Blackberries: Use fresh, ripe blackberries for the best flavor. Avoid overripe or mushy berries, as they can make the crumble watery.
- Don’t Overcook the Apples: Cook the apples just until they start to soften. They should hold their shape and not become mushy; this keeps the filling nice and chunky.
- Add Extra Crunch: For a crunchier topping, try adding more oats or some crushed nuts to the crumble mixture. This gives it a delicious texture and flavor.
How To Store Leftovers
- Refrigerate: Let the leftover blackberry and apple crumble cool to room temperature. Then, put it in a covered container. You can keep it in the fridge for 3 days.
- Freeze: You can freeze the crumble for up to 3 months. After it cools, wrap it well in cling film or foil, or use a freezer-safe container. To thaw, place it in the fridge for a few hours or overnight before serving. This dish is best served warm, so no reheating is needed.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the total dish)
- Calories: 441 kcal
- Total Fat: 16.4 g
- Saturated Fat: 10 g
- Cholesterol: Not specified
- Sodium: 0.5 g
- Potassium: Not specified
- Total Carbohydrate: 66.7 g
- Dietary Fiber: 4.1 g
- Sugars: 42.7 g
- Protein: 4.1 g
Try More Mary Berry Recipes:
- Mary Berry Easy Vanilla Ice Cream
- Mary Berry Hot Chocolate Pudding
- Mary Berry Flapjacks
- Mary Berry Salted Caramel Brownies
- Mary Berry Lemon Mousse
Mary Berry Blackberry and Apple Crumble
Description
This delicious Mary Berry blackberry and apple crumble is a quick and easy dessert that brings warmth and comfort to any meal. With its creamy filling and crispy topping, it’s perfect for using up common ingredients like apples and blackberries. Enjoy a slice warm with custard or cream for a delightful treat!
Ingredients
For the Pastry:
For the Filling:
For the Topping:
Instructions
- Prepare the Tart Tin: Use a 28cm (11in) round, loose-bottomed, fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 200°C/180°C fan/Gas 6.
- Make the Pastry: In a food processor, combine the flour and butter until it resembles breadcrumbs. Alternatively, rub the butter into the flour in a bowl. Add the sugar, 1–2 tablespoons of cold water, and the beaten egg, mixing until smooth.
- Chill and Bake the Pastry: Roll out the dough on a floured surface into a circle (about 3mm thick) and press it into the tart tin, making a small lip around the top. Prick the base with a fork and chill in the fridge for 15 minutes. Line the chilled pastry case with baking paper and baking beans. Bake for about 15 minutes, then remove the beans and paper, lower the oven temperature to 160°C/140°C fan/Gas 3, and bake for another 10 minutes until crisp and golden. Set aside to cool.
- Prepare the Filling: In a large saucepan, combine the apples and sugar with 2 tablespoons of water over medium heat. Cook for about 5 minutes, then cover and simmer for 5–10 minutes until the apples soften but retain their shape. Add the blackberries, stirring gently, and cook for another 5–10 minutes until both fruits are just tender. Set aside to cool.
- Make the Crumble Topping: In a bowl, combine the flour and butter, rubbing together until it resembles breadcrumbs. Add the rolled oats, demerara sugar, and chopped hazelnuts, mixing until clumpy. Alternatively, pulse in a food processor.
- Assemble the Crumble: Pour the cooked fruits into a colander over a bowl to catch the juices. Spoon the fruits into the cooled pastry case. Sprinkle the crumble topping over the fruits.
- Bake the Crumble: Bake in the oven for 20–25 minutes until the topping is golden.
- Prepare the Sauce: Boil the reserved juices in a saucepan for 3–4 minutes until syrupy.
- Serve: Serve the crumble warm, drizzled with the fruit sauce and accompanied by custard or cream.
Notes
- Use Cold Butter for the Pastry: Make sure your butter is cold when making the pastry. This helps create a flaky texture. Don’t let the butter sit out too long before you start.
- Chill the Pastry Before Baking: After rolling out the pastry and placing it in the tin, chill it in the fridge for at least 15 minutes. This helps prevent shrinking during baking.
- Choose Ripe Blackberries: Use fresh, ripe blackberries for the best flavor. Avoid overripe or mushy berries, as they can make the crumble watery.
- Don’t Overcook the Apples: Cook the apples just until they start to soften. They should hold their shape and not become mushy; this keeps the filling nice and chunky.
- Add Extra Crunch: For a crunchier topping, try adding more oats or some crushed nuts to the crumble mixture. This gives it a delicious texture and flavor.
Mary Berry Blackberry and Apple Crumble