Mary Berry Apple and Rhubarb Crumble Recipe

The Mary Berry Apple and Rhubarb Crumble Recipe is a comforting British dessert that combines tart rhubarb, sweet apples, and a buttery golden crumble topping. The filling becomes soft and jammy as it bakes, while the topping stays crisp and crumbly, creating the perfect contrast of textures. This classic family favorite is easy enough for beginner bakers and impressive enough for Sunday lunch or special gatherings. With simple ingredients and straightforward preparation, this dessert is ready in about 1 hour and 10 minutes.

Ingredients

For the Fruit Filling

• 500g rhubarb, trimmed and cut into 2cm pieces
• 3 medium cooking apples, peeled, cored and thinly sliced
• 100g caster sugar
• 1 teaspoon ground cinnamon (optional)

For the Crumble Topping

• 225g plain flour
• 150g cold unsalted butter, diced
• 100g light brown sugar
• Pinch of salt

For the Dish

• Butter, for greasing

How to Make Mary Berry Apple and Rhubarb Crumble Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble bakes evenly and develops a beautifully golden topping.
• Prepare the baking dish: Lightly grease a medium ovenproof dish with butter. This helps prevent the fruit from sticking as it cooks.
• Make the fruit filling: Add the rhubarb pieces, sliced apples, caster sugar, and cinnamon to the prepared dish. Toss everything together until the fruit is evenly coated.
• Prepare the crumble mixture: Place the flour and cold butter into a large mixing bowl. Rub together using your fingertips until the mixture resembles coarse breadcrumbs.
• Add the sugar: Stir in the light brown sugar and pinch of salt until evenly distributed throughout the crumble mixture.
• Assemble the crumble: Sprinkle the crumble topping evenly over the fruit filling. Avoid pressing it down so it stays light and crisp while baking.
• Bake: Place the dish into the preheated oven and bake for 40 to 45 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
• Cool slightly: Remove from the oven and allow the crumble to rest for 10 minutes before serving. This helps the filling thicken slightly and makes serving easier.

Tips for the Best Apple and Rhubarb Crumble

How do I keep the crumble topping crisp?

Use cold butter and avoid overworking the mixture. The crumble should remain loose and breadcrumb-like before baking.

Why is my crumble topping dense?

Pressing the topping down too firmly can create a heavy texture. Scatter it lightly over the fruit for the best result.

Can I reduce the tartness of the rhubarb?

Yes. Increase the sugar slightly or use sweeter dessert apples to balance the natural sharpness of the rhubarb.

What apples work best for crumble?

Bramley apples are traditional because they soften beautifully during baking and provide excellent flavor.

Can I add oats to the crumble topping?

Absolutely. Replace about 50g of the flour with rolled oats for extra texture and a rustic finish.

Serving Suggestions

• Serve warm with traditional vanilla custard.
• Pair with a scoop of vanilla ice cream.
• Add lightly whipped cream for a rich finish.
• Enjoy with Greek yogurt for a lighter dessert.
• Serve alongside fresh berries during summer months.

Storage

Room Temperature

Keep covered for up to 8 hours after baking if serving the same day.

Refrigerator

Store in an airtight container or covered baking dish for up to 4 days. Reheat in the oven for the best texture.

Freezing

Freeze baked crumble for up to 3 months. Thaw overnight in the refrigerator and reheat until piping hot before serving.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 51g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 11g
• Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients and portion sizes used.

FAQs

Mary Berry Apple and Rhubarb Crumble Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

65

minutes

Calories

385

kcal

1

hour 

5

minutes

A traditional British apple and rhubarb crumble featuring a sweet-tart fruit filling topped with a crisp buttery crumble. Perfect served warm with custard, cream, or ice cream.

Ingredients

• 500g rhubarb, cut into 2cm pieces

• 3 medium cooking apples, peeled, cored and sliced

• 100g caster sugar

• 1 tsp ground cinnamon (optional)

• 225g plain flour

• 150g cold unsalted butter, diced

• 100g light brown sugar

• Pinch of salt

• Butter for greasing

Directions

• Preheat the oven to 200°C (180°C fan) and lightly grease a baking dish.
• Place the rhubarb, apples, caster sugar and cinnamon into the baking dish and toss together.
• Rub the flour and butter together until the mixture resembles coarse breadcrumbs.
• Stir in the brown sugar and a pinch of salt.
• Scatter the crumble evenly over the fruit mixture.
• Bake for 40–45 minutes until golden brown and bubbling around the edges.
• Allow to cool for 10 minutes before serving.

Notes

• Use Bramley apples for the best balance of sweetness and tartness.
• Do not pack down the crumble topping.
• Serve warm with custard for a traditional British dessert.