Blackberry, Apple and Maple Brown Betty

A spiced crumble layer is at the top and bottom of Diana Henry's autumn comfort pud
By Diana Henry
Blackberry, Apple and Maple Brown Betty
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 85 g butter, melted, plus extra for greasing
  • 200 g light brown sugar
  • 1/2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 100 g stale plain cake crumbs, or brioche, torn into little chunks
  • 2 bramley apples, peeled and cored
  • 500 g blackberries
  • 25 ml maple syrup
  • whipped cream or vanilla ice cream, to serve

Tips and Suggestions

Brown Betty, a dessert made from layers of sweetened and spiced fruit and buttered breadcrumbs, dates back to colonial American times. Although it is a practical way to use up leftover cake, the quality of the fruit should be as good as possible.


1. Preheat the oven to 180C/gas 4. Butter a shallow gratin dish or pie dish.

2. Combine the brown sugar and spices in a small bowl.

3. Put the cake crumbs in a larger mixing bowl with 3 tablespoons of the spice mix. Pour over the melted butter and stir until well combined.

4. Slice the apples thinly and combine with the blackberries and the remaining spice mix in another bowl.

5. Put half the crumbs into the bottom of the prepared dish and pile the fruit on top. Pour over the maple syrup and sprinkle with the rest of the crumbs.

6. Bake, loosely covered with foil, for 20 minutes. Remove the foil and bake for another 20 minutes, or until the fruit is tender and the top is golden.

7. Serve warm with whipped cream or vanilla ice cream.

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