Mary Berry Blackberry Crumble Recipes

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APPLE & BLACKBERRY CRUMBLE



Apple & blackberry crumble image

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit

Provided by Raymond Blanc

Categories     Dessert

Time 35m

Number Of Ingredients 9

120g plain flour
60g caster sugar
60g unsalted butter at room temperature, cut into pieces
300g Braeburn apple
30g unsalted butter
30g demerara sugar
115g blackberries
¼ tsp ground cinnamon
vanilla ice cream, to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
  • Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
  • Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  • Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
  • Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
  • Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
  • Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
  • To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.02 milligram of sodium

BLACKBERRY AND APPLE CRUMBLE



Blackberry and apple crumble image

Nothing is more British than crumble and with its fruity, biscuity aroma, crunchy topping and juicy filling, its place in our culinary hall of fame is undisputed. British cookery doyenne Debbie Major offers her definitive recipe. Take this comforting classic to the next level with our apple and blackberry frangipane crumble.

Provided by Debbie Major

Categories     October seasonal recipes

Time 1h5m

Yield Serves 6-8

Number Of Ingredients 11

750g (about 2 large) bramley apples
400g (about 3) crisp eating apples, such as cox
250g blackberries
2-3 tsp cornflour
100-150g caster sugar, depending on the sweetness of the fruit
For the crumble topping
240g plain flour
150g butter, at room temperature, cut into small pieces
120g demerara sugar
You'll also need...
2 litre shallow baking dish

Steps:

  • Heat the oven to 190°C/170°C fan/gas 5. For the crumble topping, sift the flour and a pinch of salt into a mixing bowl, add the butter and rub the mixture together with your fingertips until it resembles breadcrumbs, as for pastry. Continue rubbing in until the mixture begins to stick together to form small pea-size clumps. Stir in the demerara sugar.
  • Peel, quarter and core the bramley apples, then thinly slice them into a large mixing bowl. Peel, quarter and core the eating apples, then cut them into slightly thicker wedges. Add to the bramleys with the blackberries and mix together.
  • Mix the cornflour with the caster sugar, add to the bowl of fruit and toss together well. Set aside for a few minutes until the fruit juices begin to seep out and make the sugar damp, then toss everything together once more until the cornflour mixture clings to the outside of the fruit.
  • Spoon the fruity mixture into the baking dish, then pack it down into an even layer with your hands or the back of a spoon.
  • Spoon the crumble mixture in an even layer over the top of the fruit. Bake for 45 minutes until the topping is richly golden brown and the fruit is bubbling hot and tender.
  • Remove the crumble from the oven and leave to rest for 5-10 minutes. Serve hot with custard, crème fraîche, cream, ice cream or yogurt.

Nutrition Facts : Calories 441kcals, Fat 16.4g (10g saturated), Protein 4.1g, Carbohydrate 66.7g (42.7g sugars), Fiber 4.1g

THE ULTIMATE BERRY CRUMBLE



The Ultimate Berry Crumble image

I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

2 cups all-purpose flour
¼ teaspoon fine salt
¾ teaspoon baking powder
¾ cup white sugar
¾ cup frozen unsalted butter
1 ½ teaspoons vanilla extract
2 large egg yolks
1 teaspoon apple cider vinegar, or as needed
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
⅓ cup white sugar
2 teaspoons cornstarch
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
  • Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
  • Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
  • Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g

APPLE CRUMBLE WITH WALNUTS



Apple crumble with walnuts image

The apples and the nutty topping are cooked separately in Mary Berry's apple crumble, producing exceptional crunch.

Provided by Mary Berry

Categories     Desserts

Yield Serves 6

Number Of Ingredients 9

1.5kg/3lb 5oz cooking apples
½ lemon, juice only
100g/3½oz light muscovado sugar
50g/1¾oz plain flour
50g/1¾oz porridge oats
150g/5½oz light muscovado sugar
150g/5½oz walnuts, roughly chopped
50g/1¾oz sunflower seeds
100g/3½oz softened butter

Steps:

  • Preheat the oven to 180C/350F/Gas 4 (160C fan).
  • Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.
  • Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp.
  • Stir to break up the crumble and sprinkle over the hot apple.

CRUMBLE CAKE RECIPE



Crumble cake recipe image

Our apple and berry crumble cake recipe is so easy. It's a luxuriously moist and fruity apple crumble cake that's delicious served hot or cold!

Provided by Jessica Dady

Categories     Dessert

Time 1h5m

Yield Serves: 8

Number Of Ingredients 10

350g (12oz) self-raising flour
10ml (2tsp) ground cinnamon
175g (6oz) unsalted butter, chilled and diced
150g (5oz) caster sugar
2 medium eggs, beaten
2 large apples, peeled cored and diced
150g (5oz) blueberries
150g (5oz) blackberries
45ml (3tbsp) demerara sugar
75g (3oz) mixed chopped nuts

Steps:

  • Preheat the oven to 190°C, 375°F, Gas 5. Place a baking sheet in the oven to heat up. Grease a 20cm x 24cm (8in x 91/2in) cake tin and line with baking parchment, allowing the edges of the parchment to hang over the side.
  • Sift the flour and cinnamon into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Remove 175g (6oz) of the crumble mixture to another bowl and set aside.
  • Stir the caster sugar and beaten eggs into the larger amount of crumble to make a soft and slightly sticky dough. Press evenly into the base of the cake tin using floured hands. Scatter over the diced apple and berries.
  • Stir the demerara sugar and chopped nuts into the rest of the crumble mixture and spoon over the fruit, pressing down gently.
  • Bake on the hot baking sheet for 35-45 mins (covering loosely with foil after 20 mins) until the cake is golden brown. Leave to cool in the tin for 20 mins, then remove by gently lifting the parchment. Serve warm or cold.

Nutrition Facts : @context https, Calories 510 Kcal

APPLE AND BLACKBERRY CRUMBLE RECIPE



Apple and blackberry crumble recipe image

The Hairy Bikers' apple and blackberry crumble is delicious with a dollop of hot custard over the top. It's an absolute classic.

Provided by Hairy Bikers

Categories     Dessert

Time 1h5m

Yield Serves: 6

Number Of Ingredients 10

3 eating apples, peeled, quartered and cored
2 Bramley cooking apples, peeled, quartered and cored
2 tsp cinnamon
100g demerara sugar
300g blackberries
175g plain flour
1 tsp cinnamon
140g soft brown sugar
35g porridge oats
180g cold unsalted butter

Steps:

  • Put the quartered apples in a bowl and shuffle them around to mix them up a bit. Mix the cinnamon with the sugar in a separate bowl. Put half the apples in an oven dish and sprinkle with a third of the sugar mixture. Add the blackberries and sprinkle with the second third of sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture.
  • To make the crumble topping: Put the flour and cinnamon in a bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Lay the crumble mixture on top of the fruit.
  • Preheat the oven to 170°C/325°F/Gas 3 and bake the crumble for about 40 mins. Keep an eye on the top. The sugar should go golden, not black. Serve with homemade custard.

Nutrition Facts : @context https, Calories 586 Kcal, Sugar 58 g, Fat 25 g, Sodium 0.08 g, Protein 6 g, Carbohydrate 85 g

BLACKBERRY AND PEAR CRUMBLE



Blackberry and pear crumble image

Blackberries and pears are at their best in in this crumble recipe - just right for early autumn as the evenings start to turn chilly and hot puddings become oh-so tempting.

Provided by James Martin

Categories     Desserts

Yield Serves 4-6

Number Of Ingredients 10

110g/4oz butter, cubed, plus extra for greasing
180g/6½oz plain flour
110g/4oz demerara sugar
5 pears, peeled and left whole
150g/5½oz caster sugar
300g/10½oz blackberries (or frozen blackberries)
4 free-range egg yolks
40g/1½oz caster sugar
150ml/5½fl oz milk
150ml/5½fl oz double cream

Steps:

  • For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.
  • In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.
  • To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10-12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh.
  • Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.
  • Sprinkle over the topping and bake for 20-25 minutes, or until golden-brown and bubbling.
  • Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.
  • Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.
  • To serve, divide the crumble between serving bowls and pour the custard over.

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