Mary Berry Blackberry and Apple Crumble

I first made this crumble after an especially rainy Saturday in late September—the kind of day that begs for something warm from the oven and a bit of old-school comfort. I’d just come back from the market with some frankly over-enthusiastic blackberries and a few Bramleys that were a day from turning. Crumble it was.

But—full disclosure—the first time, I went too heavy on the fruit and the whole thing turned into a bit of a soggy-bottomed mess. The pastry base all but gave up. Let me show you how I fixed that and found the right balance between tender fruit, crisp pastry, and that nutty crumble top I now swear by.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t your typical all-in-one crumble. Mary’s twist is the pastry base, which adds structure and a buttery snap under the soft filling—more like a crumble tart. Most recipes skip it, but honestly? That base turns it from a weeknight pud into something proper enough for a dinner party.

Also: hazelnuts in the topping. They add this toasty depth that balances the sharp fruit perfectly. I didn’t think I’d care about the nuts—but after trying it both ways, I’d never go back.

INGREDIENTS + WHY THEY MATTER

• Bramley Apples (4 large) – Sharp and fluffy when cooked. Eating apples go mushy.
• Fresh Blackberries (275g) – Sweet-tart and juicy. Frozen work, but drain well.
• Cold Butter – For pastry and crumble. Needs to be cold for proper texture.
• Demerara Sugar – Crunchy and caramel-like. Caster sugar melts too much.
• Rolled Oats – For a golden, textured crumble top.
• Roasted Hazelnuts – Toasty, nutty crunch. Optional but worth it.

MAKING IT YOURS (WITHOUT RUINING IT)

• GF? Use 1:1 gluten-free flour. Crumblier but works.
• No Hazelnuts? Almonds are fine. Walnuts = too bitter.
• Dairy-Free? Use vegan block butter. Pastry will be a bit softer.
• Skip the Pastry? You can—but reduce the fruit to avoid a soupy mess.

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

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Pastry shrank	Didn’t chill	Chill in the tin 15 mins
Watery filling	Didn’t drain fruit	Strain well before assembling
Pale topping	Oven too cool	Make sure it’s fully preheated
Overflow	Too much fruit	Stick to the recipe amounts

HOW TO MAKE MARY BERRY’S BLACKBERRY AND APPLE CRUMBLE

1. Preheat oven to 200°C (180°C fan). Grease 28cm tart tin.
2. Make pastry: Rub cold butter into flour. Add sugar, egg, a splash of water. Chill dough.
3. Roll pastry 3mm thick, line tin, prick base. Chill 15 mins.
4. Blind bake with parchment + beans for 15 mins. Remove beans, bake 10 mins more at 160°C. Cool.
5. Cook apples with sugar and 2 tbsp water for 10 mins. Add blackberries, cook 5 more mins.
6. Drain fruit in colander. Save juice.
7. Make crumble: Rub butter into flour. Stir in oats, sugar, hazelnuts.
8. Assemble: Spoon fruit into pastry case. Top with crumble.
9. Bake 25 mins until golden.
10. Boil juice 3–4 mins until syrupy.
11. Serve warm with syrup and custard.

TIPS FROM MY KITCHEN

• Toast hazelnuts before chopping for extra flavour.
• Use a baking tray under the tin—mine leaks!
• Save pastry scraps to patch cracks after chilling.
• Don’t skip the syrup—it’s magic over ice cream.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed container.
• Freezer: Up to 3 months. Defrost overnight.
• To Serve Again: Warm in a low oven or short microwave bursts.
• Best With: Custard, cream, or a scoop of vanilla ice cream.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: I’ve tried it—it’s not awful, but it’s not the same. Use ¼ tsp max. Dull heat instead of zing.

Q: My veg didn’t brown in the oven—what went wrong?
A: You probably overcrowded the tray. Use two trays and space it out.

Q: Can I make this a day ahead?
A: Absolutely. Even better the next day. Cool it fully first.

Q: Can I add cream or milk?
A: Yes! I’ve used coconut milk and double cream. Makes it lovely and silky.

Try More Recipes:

• Mary Berry Apple Crumble
• Mary Berry French Apple Tart
• Mary Berry Baked Apple Lemon Sponge