Indulge in the deliciousness of Apple and Blackberry Crumble! This classic dessert by Mary Berry combines the tartness of Bramley green apples with the sweetness of blackberries, all topped with a crunchy crumble. It’s the perfect treat to warm your heart and satisfy your sweet tooth.
Prep Time: 15 mins Total: 60 mins Yields: 6
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What is this Apple and Blackberry Crumble Recipe by Mary Berry?
Apple and Blackberry Crumble Mary Berry is a delightful dessert that features a filling made with fresh apples and blackberries, topped with a buttery crumble. The apples are cooked until tender, while the blackberries add a juicy flavour. The crumble topping is made with flour, butter, oats, demerara sugar, and roasted hazelnuts, creating a delightful texture and taste.
This recipe adds a twist to the traditional Apple and Blackberry Crumble by incorporating hazelnuts into the crumble topping. The roasted hazelnuts bring a nutty flavour and extra crunch to the dessert, elevating it to a whole new level of deliciousness.
Why you’ll like it
This apple and blackberry crumble can evoke a particular pleasure that combines the deliciousness of blackberries with the comforting, nostalgic, and cosy feelings associated with homemade desserts. Here’s how this Mary Berry apple and blackberry crumble can elicit pleasure:
- Sweetness and Pleasure: The sweetness of the blackberries and the crisp, crumbly topping in a blackberry crumble can create a delightful, pleasurable experience for the taste buds. The crumble topping adds a delightful crunch to every bite. The addition of roasted hazelnuts brings a unique and delicious twist to the classic recipe.
- Easy Comfort Food: A blackberry crumble is a classic homemade dessert that though easy to make, is baked with care and love. This recipe is easy to make It can evoke a strong sense of comfort and feelings of home, making it a warm and inviting treat.
- Nostalgia: Like other blackberry-based dishes, an apple and blackberry crumble may remind people of family gatherings, childhood, or cherished moments spent enjoying similar desserts. This nostalgia can enhance the pleasure of eating it.
- Seasonal Delight: Blackberry crumbles are often made during the blackberry season, which is typically in late summer. The seasonal aspect can add to the pleasure, as it’s a way to savour the flavours of the season.
- Health and Nutrition: While this apple and blackberry crumble is a treat, it can also provide a sense of pleasure when you appreciate that it contains nutritious blackberries, which are a good source of vitamins and antioxidants.
Ingredients
For the apples and blackberries filling:
- Green apples – 4 large (1.2 kg / 2 lb) Bramley green apples
- Caster sugar – 3/4 cup (150 grams / 5 1/2 ounces) caster sugar
- Fresh blackberries – 2 cups (275 grams / 10 ounces) fresh blackberries
- Water – 2 tablespoons
For the crumble topping:
- Plain flour – 1 1/4 cups (175 grams / 6 ounces) plain flour
- Butter – 100 grams (3 1/2 ounces) of butter, at room temperature
- Rolled oats – 1/2 cup (50 grams / 1 3/4 ounces) rolled oats
- Demerara sugar – 1/2 cup (100 grams / 3 1/2 ounces) demerara sugar
- Hazelnuts – 1/2 cup (50 grams / 1 3/4 ounce) hazelnuts, roasted and chopped
How to cook the apple and blackberry crumble?
- Preheat oven and butter dish or ramekins. Preheat the oven to 200C/180C Fan. Butter a 9×9 inch (23×23 cm) ceramic dish or 6 individual ramekins.
- For the filling. 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.
- For the crumble topping. 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.
- For assembling the crumble. 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. Bake the tart at 200C/180C Fan for 20-25 minutes, or until the crumble turns crisp and golden brown.
- Prepare syrup. Boil the reserved fruit juice in a saucepan for 3-4 minutes, or until it thickens to syrup.
- Serve. Serve the tart warm in slices, with the extra fruit juice spooned over it, and accompany it with custard or cream on the side.
Tips
- To prepare in advance, you can prepare and cook the entire crumble up to one day at room temperature. Keep the finished crumble in a lidded container or cover it with foil for storage. Reheat the crumble after wrapping it in foil to enjoy it warm.
- How to cut and cook the apples? Make sure to peel, core, and cut the apples into small chunks before cooking. Simmer the apple mixture gently to retain its shape.
- For richer flavours, 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.
- 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 Mary Berry blackberry and apple crumble tgart with delicious pie crust and the same hazelnut crumble topping
How to serve Mary Berry’s apple and blackberry crumble?
- Apple and Blackberry Crumble Mary Berry is best served warm. To serve from the freezer or refrigerator simply reheat the cooked crumble after wrapping it in foil.
- Enjoy it in slices with a drizzle of the reserved fruit juice syrup. You can also serve it with a dollop of custard or a scoop of vanilla ice cream for an extra indulgence.
How to store an apple and blackberry crumble?
- If you want to prepare the crumble in advance, you can cook it up to one day ahead and store it at room temperature in a lidded container or covered with foil.
- Leftover crumble can be wrapped in foil and frozen.
- To serve, simply thaw it at room temperature or reheat it after wrapping it in foil.
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MORE CRUMBLE RECIPES
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- Mary Berry Blackberry and Apple Crumble Tart
- Mary Berry Apple Crumble with Walnuts
- Mary Berry Rhubarb Crumble & Ginger Recipe
Apple and Blackberry Crumble Mary Berry
Ingredients
- Green apples - 4 large 1.2 kg / 2 lb Bramley green apples
- Caster sugar - 3/4 cup 150 grams / 5 1/2 ounces caster sugar
- Fresh blackberries - 2 cups 275 grams / 10 ounces fresh blackberries
- Water - 2 tablespoons
For the crumble topping:
- Plain flour - 1 1/4 cups 175 grams / 6 ounces plain flour
- Butter - 100 grams 3 1/2 ounces of butter, at room temperature
- Rolled oats - 1/2 cup 50 grams / 1 3/4 ounces rolled oats
- Demerara sugar - 1/2 cup 100 grams / 3 1/2 ounces demerara sugar
- Hazelnuts - 1/2 cup 50 grams / 1 3/4 ounce hazelnuts, roasted and chopped
Instructions
- Preheat oven and butter dish or ramekins. Preheat the oven to 200C/180C Fan. Butter a 9x9 inch (23x23 cm) ceramic dish or 6 individual ramekins.
- For the filling. 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.
- For the crumble topping. 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.
- For assembling the crumble. 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. Bake the tart at 200C/180C Fan for 20-25 minutes, or until the crumble turns crisp and golden brown.
- Prepare syrup. Boil the reserved fruit juice in a saucepan for 3-4 minutes, or until it thickens to syrup.
- Serve. Serve the tart warm in slices, with the extra fruit juice spooned over it, and accompany it with custard or cream on the side.
