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Mary Berry Crumble Tart with Blackberry and Apple Filling

Mary Berry’s Blackberry and Apple Crumble Tart is a classic British dessert known for its warm, comforting flavours similar to Mary Berry’s Apple and Blackberry Crumble recipe but with a pie crust. 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.


apple and blackberry crumble tart
Mary Berry Apple and Blackberry Crumble Tart
Prep:
 15 mins Total: 60 mins Yields: 8

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Why does this recipe work?

Reasons why you should try this recipe:

  • Classic British flavours: 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 flavours 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.

blackberry and apple crumble tart

Mary Berry’s Apple and Blackberry Crumble Tart Recipe

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 flavours. 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.

Ingredients

For the pastry:

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

For the filling:

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

For the crumble topping:

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

Instructions

For the pastry

  1. Preheat the oven to 200C/180C Fan
  2. Mix the flour and butter using either a food processor or by rubbing the ingredients together in a large mixing bowl using your fingertips.
  3. Add the sugar, beaten egg, and 1-2 tablespoons of cold water to the flour mixture. Mix until the dough comes together smoothly.
  4. Place the dough on a lightly floured surface and roll it out into a 3mm thick circle, large enough to line the tart tin.
  5. Place the pastry on the baking tin, pressing gently the base and sides of the tin and cutting off any excess pastry.
  6. Prick the base with a fork.
  7. Chill in the fridge for 15 minutes.
  8. Line the chilled pastry case with baking paper and baking beans.
  9. Bake in the preheated oven for 12-15 minutes, or until the pastry’s lip turns light golden brown.
  10. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and
  11. Bake for an additional 8-10 minutes until the pastry case is crisp and golden brown all over.
  12. 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.

Tips

  • 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.

Variations

  • Change your apples. You can use different types of apples for a unique flavour profile. Experiment with sweet apples like Honeycrisp or tart ones like Pink Lady.
  • Swap fresh blackberries. Feel free to substitute fresh blackberries with frozen ones when they are not in season. You can also opt for the famous Mary Berry apple crumble.
  • Lemon zest. Add a touch of lemon zest or juice to the batter for a citrusy twist.
  • Healthy crumble. For a healthier twist, use whole wheat flour or a mixture of whole wheat and all-purpose flour.
  • Swap the hazelnuts. Use another type of chopped nuts (such as walnuts or pecans) to the crumble topping for extra crunch and flavour.

These variations can help you customize your Apple and Blackberry Crumble Cake to suit your taste preferences and the ingredients you have on hand. Enjoy!

apple crumble marry berry with oats, walnuts and sunflower seeds
Mary Berry Apple Crumble with Walnuts

How to serve the Apple and Blackberry Crumble Cake

  • Serve warm: The Blackberry and Apple Crumble Tart is best enjoyed warm. Allow it to cool slightly after baking, then serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
  • Add extra texture: For an additional textural element, sprinkle some toasted chopped nuts, such as almonds or pecans, over the crumble topping before baking. This will add a delightful crunch to each bite.
  • Get creative with presentation: To elevate the visual appeal, dust the finished tart with a sprinkle of powdered sugar or garnish with fresh mint leaves. You can also serve individual slices on decorative plates for an extra touch of elegance.
  • Pair with a hot beverage: Serve the Blackberry and Apple Crumble Tart with a steaming cup of tea, coffee, or hot chocolate for a cosy and indulgent dessert experience.

Storage of Mary Berry Apple and Blackberry Crumble

Properly storing your Apple and Blackberry Crumble Cake is important to maintain its freshness and flavour. Here are some storage instructions:

  1. Short-Term Storage: If you plan to consume the cake within 1-2 days, you can store it at room temperature. Cover the cake with plastic wrap or aluminium foil to protect it from dust and contaminants. Keep it in a cool, dry place away from direct sunlight.
  2. Refrigeration: If you need to store the cake for an extended period (up to one week), it’s best to refrigerate it. Wrap the cake tightly in plastic wrap or aluminium foil to prevent it from drying out or absorbing odours from the fridge. Place it in an airtight container or resealable plastic bag for extra protection.
  3. Freezing: To store the cake for an even longer period (up to 3 months), consider freezing it. First, ensure that the cake has cooled completely to room temperature. Wrap it tightly in several layers of plastic wrap or aluminium foil to prevent freezer burn. Place the wrapped cake in an airtight container or a heavy-duty freezer bag. Label the container or bag with the date for reference. When ready to enjoy, thaw the cake in the refrigerator overnight before bringing it to room temperature or reheating.
  4. Reheating: If you’ve stored the cake in the refrigerator or freezer and want to enjoy it warm, you can reheat it. Preheat your oven to 350°F (175°C). Place the unwrapped cake on a baking sheet and heat it in the oven for about 10-15 minutes or until it’s warmed through. Alternatively, you can microwave individual slices for about 20-30 seconds until warm.

Remember that the texture of the crumble topping may become slightly less crisp after refrigeration or freezing, but the flavour should remain delicious. Proper storage techniques will help preserve the quality of your Apple and Blackberry Crumble Cake.

You might like more…

Other crumble recipes:

Or take a look at our other fruit recipes:

Mary Berry Everyday: Make Every Meal Special

 Blackberry Apple Crumble Pie
Celeriac Soup with Pancetta
Chilli con carne

apple and blackberry crumble tart

Mary Berry Blackberry and Apple Crumble with Pie Crust

Caroline Sciberras
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.
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine British
Servings 8
Calories 644.54 kcal

Ingredients
  

For the pastry:

  • 1 ¾ cups 225 grams /8 ounces plain flour
  • Butter ½ cup 125 grams /4½ ounces butter, chilled
  • 2 tablespoons caster sugar
  • 1 large free-range egg beaten

For the filling:

  • 4 large Bramley green apples about 1.2 kg /2 lb, peeled, cored, and cut into small chunks
  • ¾ cup 150 grams /5½ ounces caster sugar
  • 2 cups (275 grams /10 ounces fresh blackberries

For the crumble topping:

  • 1 ¼ cups 175 grams/ 6 ounces plain flour
  • 100 grams 3½ ounces butter, at room temperature
  • ½ cup 50 grams/1¾ ounces rolled oats
  • ½ cup 100 grams /3½ ounces demerara sugar
  • ½ cup 50 grams/1¾ ounces hazelnuts, roasted and chopped

Instructions
 

  • Preheat the oven to 200C/180C Fan

For the pastry

  • Tip: Omit this step if you're doing an apple and blackberry crumble without the pie crust
  • Mix the flour and butter using either a food processor or by rubbing the ingredients together in a large mixing bowl using your fingertips.
  • Add the sugar, beaten egg, and 1-2 tablespoons of cold water to the flour mixture. Mix until the dough comes together smoothly.
  • Place the dough on a lightly floured surface and roll it out into a 3mm thick circle, large enough to line the tart tin.
  • Place the pastry on the baking tin, pressing gently the base and sides of the tin and cutting off any excess pastry.
  • Prick the base with a fork.
  • Chill in the fridge for 15 minutes.
  • Line the chilled pastry case with baking paper and baking beans.
  • Bake in the preheated oven for 12-15 minutes, or until the pastry's lip turns light golden brown.
  • Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and
  • Bake for an additional 8-10 minutes until the pastry case is crisp and golden brown all over.
  • Allow the pastry case to cool in the tin, leaving the oven on.

For the filling

  • Combine the apples, sugar, and 2 tablespoons of water in a large, deep, lidded saucepan.
  • Cook over medium heat, stirring gently, for 4-5 minutes.
  • 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.
  • Stir in the blackberries and continue to simmer for another 5-10 minutes until all the fruit is tender.
  • Set aside to cool.

For the crumble topping

  • Rub together the flour and butter in a large bowl using your fingertips until the mixture resembles breadcrumbs.
  • 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.
  • Set aside the crumble topping.

For assembling the crumble tart

  • Strain the cooked fruits using a colander remembering to collect the juices in a bowl.
  • Spoon the cooked fruits into the pastry case. 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.

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.
Keyword apple and blackberry crumble, crumble, crumble tart, demerara sugar, hazelnuts, mary berry, oats

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