Mary berry apple and raspberry crumble
Mary berry apple and raspberry crumble is a classic dessert that combines the sweetness of apples and raspberries with a delicious crumbly topping. This recipe features a simple yet flavorful filling made from fresh fruit mixed with sugar, topped with a crisp and buttery crumble made from flour, butter, and sugar. The crumble is then baked until golden brown and served warm, usually accompanied by a dollop of custard or ice cream. It’s a comforting and tasty dessert that’s perfect for any occasion!
Why people also love Mary berry apple and raspberry crumble
Apple and raspberry crumble is a beloved dessert because of its deliciously balanced combination of sweet apples and tart raspberries, enhanced with the buttery, crisp topping that is so iconic to the dish. Mary Berry’s recipe is particularly popular due to its simplicity in both ingredients and execution, making it an accessible and easy option for home cooks. The warm, comforting nature of the dish evokes feelings of nostalgia and homeliness, making it a perfect choice for cozy dinners and special occasions alike.
Ingredients:
- 500g Bramley apples, peeled and sliced
- 300g raspberries
- 150g caster sugar
- 175g plain flour
- 110g unsalted butter, softened
- 50g demerara sugar
Instructions:
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Place the sliced apples, raspberries, and caster sugar into a bowl and mix together well.
- Pour the mixture into an ovenproof dish.
- In another bowl, rub together the flour and butter until it resembles breadcrumbs.
- Stir in the demerara sugar.
- Sprinkle the crumble mixture evenly over the top of the fruit.
- Bake in the preheated oven for around 45 minutes, until the crumble is golden brown and the fruit mixture is bubbling.
- Serve warm with custard or ice cream.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Difficulty: Easy
- Yield: Serves 4-6
Serving Suggestions:
- Serve the apple and raspberry crumble warm with a dollop of whipped cream, custard or vanilla ice cream.
- You can also sprinkle some chopped nuts like pecans or almonds on top for added crunch.
Expert Tips & Tricks:
- Use Bramley apples as they cook down to a soft, fluffy texture, perfect for crumbles.
- If you don’t have raspberries, you can use other berries such as strawberries, blackberries or blueberries.
- To make the crumble extra crisp, spread it out on a baking sheet and refrigerate for an hour before baking.
Nutrition Information (per serving):
Calories: 408kcal | Fat:19.8g | Saturated Fat: 11.7g | Carbohydrates: 55.3g | Sugar: 39.1g | Fiber: 5.3g | Protein: 2.9g | Sodium: 4mg
Presentation:
To serve, spoon the warm apple and raspberry crumble into bowls or onto plates. Top with a scoop of ice cream, whipped cream, or custard, and garnish with fresh raspberries or mint leaves if desired. The dish is traditionally served in an earthenware dish, but any oven-proof dish will do. Make sure to distribute the crumble topping evenly so that each serving has plenty of crisp, buttery topping.
Variations and Substitutions for Mary berry apple and raspberry crumble:
- Swap the raspberries for other seasonal fruit such as blackberries, blueberries, or strawberries.
- Add a pinch of cinnamon to the crumble topping for extra warmth and flavor.
- Mix in some chopped nuts like almonds or pecans to add crunch and texture to the crumble.
- Swap the plain flour for almond flour or gluten-free flour to make this recipe gluten-free.
- Substitute brown sugar for demerara sugar if you prefer a richer flavor.
- Use light muscovado sugar instead of caster sugar for a deeper and more caramelized flavor.
Recommendations and notice:
- Use seasonal fruit for the best flavor and texture.
- Serve the crumble warm, as it tastes best when freshly baked.
- Don’t over-mix the crumble topping – it should resemble breadcrumbs and not be too fine or too chunky.
- Make sure to distribute the crumble mixture evenly over the fruit to ensure each serving has a generous topping.
Notice:
- Be careful when removing the hot dish from the oven and transferring it to the serving table.
- Keep the crumble covered in the refrigerator for up to 2 days. When reheating, be sure to cover the top with foil to avoid burning.
- To make the dessert more healthy you can add oats, flax seeds and almond flour which will add fibre content to your meal.
FAQ for Mary berry apple and raspberry crumble
Yes, you can prepare the fruit mixture and crumble topping up to a day ahead of time. Store them separately in the fridge and assemble and bake when ready to serve.
Yes, the apple and raspberry crumble can be frozen before baking. Simply cover tightly with plastic wrap or foil and place in the freezer for up to 3 months. Bake straight from the freezer, adding an extra 10-15 minutes to the cooking time.
Make sure the fruit mixture is not too wet by draining any excess juices before adding the crumble topping. Also, don’t over-mix the crumble topping, as this can cause the butter to melt and make the crumble soggy. Finally, avoid covering the crumble while it’s still hot, as steam can cause the topping to lose its crispness.
Yes, you can use any cooking apple with a tart flavor such as Bramley, Granny Smith or Pink Lady. Keep in mind that some apples may require more or less sugar depending on their natural sweetness.
Yes, you can use frozen raspberries or mixed berries instead of fresh. Make sure to thaw them before using, and drain any excess liquid to prevent the filling from getting too wet.
The apple and raspberry crumble is best served warm, with a scoop of vanilla ice cream or whipped cream on top. It’s also delicious with custard or crème anglaise. Enjoy!
Conclusion
Mary Berry’s apple and raspberry crumble is a simple yet delicious dessert that’s perfect for any occasion. This recipe is easy to make using simple ingredients such as Bramley apples, raspberries, caster sugar, plain flour, unsalted butter, and demerara sugar. Simply mix the fruit together, pour it into an oven proof dish, and top it with the crumble mixture before baking until golden brown. The result is a comforting and satisfying dish that can be served warm with custard or ice cream.
