Mary Berry Peach Melba Recipe

I wasn’t planning to bake anything the night I made this—just had a couple of soft peaches on the counter and half a loaf of slightly sad bread. But one rummage through the freezer turned up some raspberries, and that was it. Mary’s Peach Melba Brown Betty to the rescue.

I expected it to be nice. What I didn’t expect was the way the breadcrumbs crisped into this golden, nutty, buttery top layer while the peaches and raspberries turned all jammy and soft underneath. It was like a fruit crumble’s more elegant, slightly retro cousin. The only hiccup? I forgot to dry the raspberries properly—so my first try was a little too juicy. But hey, we live, we learn, we layer better next time.

Why This One Works So Well

The genius of this bake is the texture contrast. You get buttery, toasty breadcrumbs on top and soft, juicy fruit beneath. Mary’s method of crisping the crumbs before layering means they hold their shape in the oven instead of going soggy. And using slightly stale bread? Surprisingly key—it gives the crumbs a better bite and stops them turning to mush. The raspberries cut through the sweetness of the peaches, and if you use brown butter (I highly recommend), you get this gorgeous nutty depth that ties it all together.

INGREDIENTS + WHY THEY MATTER

• Butter (30–45g) – Start with 30g, but go up to 45g if your breadcrumbs are drier. More butter = better toastiness.
• Stale Breadcrumbs (175g) – White bread is classic, but I’ve tried wholemeal and it adds a lovely nutty flavour.
• Peaches (3, ripe but firm) – Peeled or not, your choice. I like to leave the skins for colour and texture.
• Raspberries (250g) – Their tartness balances the sweetness. Frozen work fine—just thaw and pat dry!
• Caster Sugar (125g + extra) – Sweetens the fruit and gives the top a golden finish. I sometimes add a bit of demerara to the top layer for crunch.
• Ovenproof Dish (1.5–2L) – You want a dish deep enough to layer and still let the top get good and golden.

Making It Yours (Without Ruining It)

• Use Other Fruit: Nectarines, plums, or apricots work well. Just make sure they’re ripe.
• Spice It Up: Add a pinch of cinnamon or cardamom to the fruit for warmth.
• Boozy Twist: Soak the breadcrumbs in a splash of peach schnapps or amaretto for a grown-up version.
• Dairy-Free? Swap the butter for a plant-based version—just make sure it melts well.

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

What Went Wrong	Why It Happens	How to Fix It
Soggy top	Used too much butter or underbaked	Crisp crumbs longer and bake uncovered at end
Runny filling	Didn’t dry raspberries or used overripe fruit	Pat fruit dry and use firm peaches
Not sweet enough	Forgot extra sugar on top	Always sprinkle a little before baking
Breadcrumbs bland	Didn’t brown in butter first	Toast crumbs until golden before layering

HOW TO MAKE MARY BERRY’S PEACH MELBA BROWN BETTY

1. Prep Your Breadcrumbs – Melt the butter in a large frying pan. Add breadcrumbs and cook over medium heat for 5 mins, stirring, until golden and crisp. Set aside to cool slightly.
2. Toss the Fruit – In a bowl, mix sliced peaches and raspberries with caster sugar.
3. Layer It Up – Press ¼ of the crumbs into the bottom of a deep ovenproof dish. Add half the fruit, then another ¼ of the crumbs. Repeat with remaining fruit, topping with the final layer of breadcrumbs.
4. Sprinkle + Bake – Sprinkle a little extra caster (or demerara) sugar on top. Cover with foil and bake at 200°C (180°C fan, Gas 6) for 20 minutes. Remove foil and bake another 20 mins until golden and bubbling.
5. Cool + Serve – Let it sit for 10 minutes before serving. Serve warm with vanilla ice cream, custard, or whipped cream.

TIPS FROM MY KITCHEN

• Brown the butter first if you want deeper flavour—just keep an eye on it so it doesn’t burn.
• I sometimes mix a few oats into the top layer for a rustic crunch.
• If your fruit is very juicy, toss it with a teaspoon of cornflour before layering.
• Leftovers? Pop a spoonful in the microwave for 30 seconds and top with cold cream.

STORAGE + REHEATING

• Fridge: Store in an airtight container for up to 3 days. Still good cold, but best warmed through.
• Freezer: Freeze in portions, well wrapped, for up to 2 months.
• Reheat: Oven at 160°C for 10–15 mins or microwave individual portions.

FREQUENTLY ASKED QUESTIONS

Q: Can I make it ahead of time?
A: Yes—assemble up to 6 hours in advance and refrigerate. Bake fresh when ready to serve.

Q: Do I have to peel the peaches?
A: Nope! I often leave the skins on—they soften as they bake and add a bit of colour.

Q: Can I use fresh breadcrumbs?
A: It’s possible, but they won’t crisp as well. Stale bread is best for texture.

Q: What bread works best?
A: White or wholemeal works beautifully. Granary gives a slightly nutty finish—really nice if you’re going rustic.

Q: Can I make it gluten-free?
A: Absolutely—just use gluten-free bread for the crumbs. Everything else is naturally GF.

Try More Recipes:

• Mary Berry Glazed French Peach Tart
• Baked Peaches with Marsala and Almonds
• Mary Berry Jam Tarts
• Mary Berry Pears In White Wine