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Mary Berry Blackberry And Apple Crumble With Oats

Calories: 591.01|Fat: 19.95|Carbohydrates: 98.96|Protein: 6.86 | 1

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Mary Berry’s Blackberry and Apple Crumble with Oats: a British summer dessert with juicy blackberries, crisp apples, and a buttery oat topping with roasted hazelnuts.

Apple and Blackberry crumble with Hazelnut Topping

A blackberry crumble brings simple pleasures to the forefront, with the tart sweetness of blackberries and the crisp, crumbly topping evoking nostalgic memories of home-baked comfort.

Why you’ll like it

- It captures the essence of home. Each bite takes you back to the warmth of late summer, when blackberries are at their peak, and the air is filled with the promise of seasonal harvests. This dessert is more than just a treat; it’s a comforting hug from the past, baked with care and love. It captures the essence of home, making it a warm and inviting indulgence.
- Not only is it delicious, but blackberries are also packed with vitamins and antioxidants, adding a touch of magic to every bite. This crumble is a perfect blend of health and indulgence, reminiscent of the simple joys of late summer.

Tips

- Make sure to peel, core, and cut the apples into small chunks before cooking. Simmer the apple mixture gently to retain its shape.
- Roast the hazelnuts before chopping them for a richer flavour. Collect the fruit juices when straining the cooked fruits to use as a syrup.

Variations and additional apple and blackberry crumble toppings & filling

Swap the blackberries. Replace blackberries with raspberries or blueberries for a different berry twist.
Add spice. Add a sprinkle of cinnamon or nutmeg to the crumble topping for a warm and cosy flavour. For the correct measurements, you can try my other apple and blackberry crumble with lemon, cinnamon and nutmeg, and without hazelnuts.
Swap the hazelnuts. Experiment with different nuts like almonds or walnuts for a unique taste.
Orange zest and juice: I like the sweetness of orange and it goes well with blackberries.
Turn it into a crumble tart: Try the apple and blackberry pie Mary Berry with delicious pie crust and the same hazelnut crumble topping.

crostata crumble mele e more — Mary Berry Blackberry & Apple Crumble Tart

How to store an apple and blackberry crumble?

Meal Prep: If you want to prepare the crumble in advance, you can cook it up to one day ahead (a few hours before in warmer countries) and store it at room temperature in a lidded container or covered with foil.
Leftovers: Leftover crumble can be wrapped in foil and refrigerated or frozen.
Reheating: To serve, simply thaw it at room temperature or reheat it after wrapping it in foil.

How to Serve Mary Berry’s Apple and Blackberry Crumble

Mary Berry’s Apple and Blackberry Crumble is best when it’s warm. If you’ve kept it in the freezer or fridge, just reheat it wrapped in foil until it’s nice and hot.

I love having it in slices with a drizzle of the reserved fruit juice syrup. If you’ve got friends over, make sure you have some custard or vanilla ice cream on hand—they’re like the perfect partners for a crumble.

Health Info

Calories: 591.01
Sugar: 61.05
Sodium: 5.52
Fat: 19.95
Carbohydrates: 98.96
Fiber: 9.6
Protein: 6.86

Apple And Blackberry Crumble Mary Berry

Author Caroline Sciberras

Servings 6 people

Calories 591.01

Prep Time 15

Cook Time 45

Total Time 1

Fat: 19.95|Carbohydrates: 98.96|Protein: 6.86

Pin Recipe

Description

Mary Berry’s Blackberry and Apple Crumble with Oats: a British summer dessert with juicy blackberries, crisp apples, and a buttery oat topping with roasted hazelnuts.

Ingredients

4 large (2 lb) green apples – 4 large
150 g (5½ oz) caster sugar
2 cups (10 oz) fresh blackberries
2 tbsp water

For the crumble topping:

175 g (6 oz) plain flour
100 g (3½ oz) butter at room temperature
50 g (1¾ oz) rolled oats 50 grams / 1 3/4 ounces rolled oats
100 g (3½ oz) demerara sugar
50 g (1¾ oz) hazelnuts roasted and chopped

Instructions

Preheat the oven to 200C/180C Fan. Butter a 9×9 inch (23×23 cm) ceramic dish or 6 individual ramekins.
In a large deep lidded saucepan combine the apples, sugar, and the water. Cook over medium heat, stirring gently, for 4-5 minutes and then cover the pan by bringing the mixture to a simmer. Simmer, without stirring, for 5-10 minutes until the apples have softened but retained their shape. Add the blackberries to the mixture and continue to simmer until all the fruit is tender (for another 5-10 minutes). Set aside to cool.
In a large bowl, rub together the flour and butter using your fingertips until the mixture resembles breadcrumbs. Add the remaining ingredients and rub them until small clumps form. Alternatively, use a food process and pulse all the crumble topping ingredients until you obtain the desired texture. Set aside the crumble topping.
Strain the cooked fruits using a colander remembering to collect the juices in a bowl. Spoon the cooked fruits into the buttered ceramic dish or individual ramekins. Reserve any excess fruit together with the fruit juices. Sprinkle the crumble topping evenly over the fruit filling.
Bake the tart at 200C/180C Fan for 20-25 minutes, or until the crumble turns crisp and golden brown.
Boil the reserved fruit juice in a saucepan for 3-4 minutes, or until it thickens to syrup.
Serve the tart warm in slices, with the extra fruit juice spooned over it, and accompany it with custard or cream on the side.