Blackberry and Apple Crumble – Mary Berry’s Crumble Tart

Prep Time: 15 mins Cook Time: 45 mins
Total: 60 mins Yields: 8

Blackberry and Apple Crumble is a classic British dessert known for its warm, comforting flavors. Mary Berry has created her own version called the Winter Crumble Tart. This delightful combination of a crumble and a tart combines juicy blackberries and apples with a crunchy crumble topping, making it the perfect treat for the colder months.

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✓ Blackberry Apple Crumble Pie
✓ Celeriac Soup with Pancetta
✓ Chilli con carne

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What is the Apple and Blackberry Crumble Tart?

Mary Berry’s Winter Crumble Tart is a delicious twist on the traditional blackberry and apple crumble. It starts with a buttery pastry base, which is then filled with a mixture of sweet blackberries and tangy apples. The filling is generously spiced with cinnamon and sugar, creating a fragrant and comforting blend of flavors. On top of the fruit filling sits a layer of crumble, made with flour, butter, and sugar, which turns beautifully golden and crisp when baked.

Mary Berry has created this marvellous combination of a crumble and tart but if you’re after Mary Berry’s Blackberry and Crumble or you don’t have enough time to do the tart pastry then simply skip and start preparing the crumble filling followed by the topping.

Why does this recipe work?

Reasons why you should try this recipe:

• Classic British flavors: Blackberry and apple crumble is a beloved dessert combination in British cuisine. Trying Mary Berry’s Winter Crumble Tart allows you to experience these quintessential flavors in a delightful new way.
• Comforting and warming: The warm fruit filling, fragrant spices, and crunchy crumble topping make this dessert incredibly comforting, making it perfect for chilly winter evenings or gatherings with loved ones.
• Versatile and adaptable: While Mary Berry’s recipe is fantastic on its own, you can also experiment by adding different fruits or adjusting the spices to suit your taste. It’s a versatile dessert that can be customized to your preferences.
• Simple and easy: This recipe is straightforward and doesn’t require any fancy techniques. It’s accessible to both novice and experienced bakers, allowing everyone to enjoy a delicious homemade dessert.

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Mary Berry’s Apple and Blackberry Crumble Tart

Ingredients

For the pastry:

• All-purpose flour – 1 ¾ cups/225g/8oz plain flour
• Butter ½ cup/125g/4½oz chilled butter
• Caster sugar – 2 tablespoons/30g/1oz caster sugar
• Egg – 1 large free-range egg, beaten

For the filling:

• Apples – 4 large Bramley green apples (about 1.2kg/2lb), peeled, cored, and cut into small chunks
• Caster sugar – ¾ cup/150g/5½oz caster sugar
• Blackberries – 2 cups/275g/10oz fresh blackberries

For the crumble topping:

• All-purpose flour 1 ¼ cups/175g/6oz plain flour
• Butter – 100g/3½oz at room temperature
• Rolled oats – ½ cup/50g/1¾oz rolled oats
• Demerara sugar – 100g/3½oz demerara sugar ≈ ½ cup demerara sugar
• Hazelnuts – ½ cup/50g/1¾oz, roasted and chopped hazelnuts

Instructions

1. Preheat the oven to 200C/180C Fan

For the pastry

1. Mix the flour and butter using either a food processor or by rubbing the ingredients together in a large mixing bowl using your fingertips.
2. Add the sugar, beaten egg, and 1-2 tablespoons of cold water to the flour mixture. Mix until the dough comes together smoothly.
3. Place the dough on a lightly floured surface and roll it out into a 3mm thick circle, large enough to line the tart tin.
4. Place the pastry on the baking tin, pressing gently the base and sides of the tin and cutting off any excess pastry.
5. Prick the base with a fork.
6. Chill in the fridge for 15 minutes.
7. Line the chilled pastry case with baking paper and baking beans.
8. Bake in the preheated oven for 12-15 minutes, or until the pastry’s lip turns light golden brown.
9. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and
10. Bake for an additional 8-10 minutes until the pastry case is crisp and golden brown all over.
11. Allow the pastry case to cool in the tin, leaving the oven on.

For the filling

1. Combine the apples, sugar, and 2 tablespoons of water in a large, deep, lidded saucepan.
2. Cook over medium heat, stirring gently, for 4-5 minutes.
3. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes until the apples have softened but retained their shape.
4. Stir in the blackberries and continue to simmer for another 5-10 minutes until all the fruit is tender.
5. Set aside to cool.

For the crumble topping

1. Rub together the flour and butter in a large bowl using your fingertips until the mixture resembles breadcrumbs.
2. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps form. Alternatively, pulse all the crumble topping ingredients in a food processor.
3. Set aside the crumble topping.

For assembling the crumble tart

1. Strain the cooked fruits using a colander remembering to collect the juices in a bowl.
2. Spoon the cooked fruits into the pastry case. Reserve any excess fruit together with the fruit juices.
3. Sprinkle the crumble topping evenly over the fruit filling.
4. Bake the tart at 200C/180C Fan for 20-25 minutes, or until the crumble turns crisp and golden-brown.
5. Boil the reserved fruit juice in a saucepan for 3-4 minutes, or until it thickens to syrup.
6. Serve the tart warm in slices, with the extra fruit juice spooned over it, and accompany it with custard or cream on the side.

Blackberry and Apple Crumble – Mary Berry Crumble Tart

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• Author: Caroline Sciberras

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Ingredients

For the pastry:

• All-purpose flour – 1 3/4 cups/225g/8oz plain flour
• Butter 1/2 cup/125g/4 1/2oz chilled butter
• Caster sugar – 2 tablespoons/30g/1oz caster sugar
• Egg – 1 large free-range egg, beaten

For the filling:

• Apples – 4 large Bramley green apples (about 1.2kg/2lb), peeled, cored, and cut into small chunks
• Caster sugar – 3/4 cup/150g/5 1/2oz caster sugar
• Blackberries – 2 cups/275g/10oz fresh blackberries

For the crumble topping:

• All-purpose flour 1 1/4 cups/175g/6oz plain flour
• Butter – 100g/3 1/2oz at room temperature
• Rolled oats – 1/2 cup/50g/1 3/4oz rolled oats
• Demerara sugar – 100g/3 1/2oz demerara sugar ≈ 1/2 cup demerara sugar
• Hazelnuts – 1/2 cup/50g/1 3/4oz, roasted and chopped hazelnuts

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Instructions

1. Preheat the oven to 200C/180C Fan

For the pastry

1. Mix the flour and butter using either a food processor or by rubbing the ingredients together in a large mixing bowl using your fingertips.
2. Add the sugar, beaten egg, and 1-2 tablespoons of cold water to the flour mixture. Mix until the dough comes together smoothly.
3. Place the dough on a lightly floured surface and roll it out into a 3mm thick circle, large enough to line the tart tin.
4. Place the pastry on the baking tin, pressing gently the base and sides of the tin and cutting off any excess pastry.
5. Prick the base with a fork.
6. Chill in the fridge for 15 minutes.
7. Line the chilled pastry case with baking paper and baking beans.
8. Bake in the preheated oven for 12-15 minutes, or until the pastry’s lip turns light golden brown.
9. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and
10. Bake for an additional 8-10 minutes until the pastry case is crisp and golden brown all over.
11. Allow the pastry case to cool in the tin, leaving the oven on.

For the filling

1. Combine the apples, sugar, and 2 tablespoons of water in a large, deep, lidded saucepan.
2. Cook over medium heat, stirring gently, for 4-5 minutes.
3. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes until the apples have softened but retained their shape.
4. Stir in the blackberries and continue to simmer for another 5-10 minutes until all the fruit is tender.
5. Set aside to cool.

For the crumble topping

1. Rub together the flour and butter in a large bowl using your fingertips until the mixture resembles breadcrumbs.
2. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps form. Alternatively, pulse all the crumble topping ingredients in a food processor.
3. Set aside the crumble topping.

For assembling the crumble tart

1. Strain the cooked fruits using a colander remembering to collect the juices in a bowl.
2. Spoon the cooked fruits into the pastry case. Reserve any excess fruit together with the fruit juices.
3. Sprinkle the crumble topping evenly over the fruit filling.
4. Bake the tart at 200C/180C Fan for 20-25 minutes, or until the crumble turns crisp and golden-brown.
5. Boil the reserved fruit juice in a saucepan for 3-4 minutes, or until it thickens to syrup.
6. Serve the tart warm in slices, with the extra fruit juice spooned over it, and accompany it with custard or cream on the side.

Notes

To prepare in advance, you can prepare and cook the entire tart up to one day at room temperature. Keep the finished tart in a lidded container or cover it with foil for storage.

To serve, simply reheat the cooked tart after wrapping it in foil.

To freeze the tart, wrap the cooked tart in foil and thaw it at room temperature when needed. The uncooked pastry and crumble can be frozen separately and freeze well.

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