If you are looking for a comforting British dessert that is simple to make and packed with fruity flavour, this Mary Berry Apple and Pear Crumble Recipe is a wonderful choice. Tender apples and sweet pears are baked beneath a crisp, buttery crumble topping that turns beautifully golden in the oven. The combination of soft fruit and crunchy topping creates the perfect balance of texture in every spoonful. This easy dessert is ideal for family dinners, weekend baking, or cosy autumn evenings, and it takes about 1 hour from start to finish.
Ingredients
For the Fruit Filling
- 500g cooking apples, peeled, cored and sliced
- 350g ripe pears, peeled, cored and sliced
- 75g caster sugar
- 1 teaspoon ground cinnamon
For the Crumble Topping
- 150g plain flour
- 100g cold unsalted butter, diced
- 75g light brown sugar
- 25g rolled oats
- Pinch of salt
For Preparing the Dish
- Butter, for greasing
How to Make Mary Berry Apple and Pear 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 golden topping.
- Prepare the baking dish: Lightly grease a medium-sized ovenproof dish with butter to prevent sticking.
- Prepare the fruit: Peel, core and slice the apples and pears. Place them into the prepared baking dish.
- Add flavouring: Sprinkle the caster sugar and cinnamon over the fruit and toss gently to coat evenly.
- Make the crumble topping: Place the flour in a large bowl. Add the cold butter and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
- Finish the topping: Stir in the light brown sugar, oats and pinch of salt until evenly combined.
- Assemble the crumble: Scatter the crumble mixture evenly over the fruit. Avoid pressing it down as a loose topping gives a better texture.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes until the topping is crisp and golden and the fruit filling is bubbling around the edges.
- Cool slightly: Remove from the oven and leave to stand for 10 minutes before serving.
- Serve: Spoon into bowls and serve warm with custard, cream, or vanilla ice cream.
Tips for the Best Apple and Pear Crumble
How do I keep the crumble topping crisp?
Use cold butter and avoid overmixing the topping. A rough breadcrumb texture creates a crisp, crunchy finish.
Which pears work best in crumble?
Conference, Bosc, or Williams pears hold their shape well during baking and provide excellent flavour.
Why is my crumble topping soft?
Too much butter or underbaking can cause a soft topping. Bake until deeply golden and crisp.
Can I prepare the crumble in advance?
Yes. Assemble the crumble and refrigerate it for up to 24 hours before baking.
How do I stop the fruit becoming watery?
Use firm fruit and avoid overly ripe pears. Baking until the juices bubble helps thicken the filling naturally.
Serving Suggestions
- Warm vanilla custard
- Freshly whipped cream
- Vanilla ice cream
- Crème fraîche
- Caramel sauce drizzle
Storage
Room Temperature
Leave the crumble covered at room temperature for up to 8 hours after baking.
Refrigerator
Store in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days.
Freezing
Freeze baked crumble for up to 3 months. Defrost overnight in the refrigerator and reheat until piping hot before serving.
Nutrition
- Calories: 365 kcal
- Carbohydrates: 54g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Sodium: 85mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I use only apples instead of apples and pears?
Yes, you can make the crumble using only apples if preferred. Increase the apple quantity to match the total fruit weight.
Can I make the crumble topping ahead of time?
Yes, the topping can be prepared up to 3 days in advance and stored in the refrigerator until needed.
What apples are best for crumble?
Bramley apples are traditional because they soften beautifully and provide a pleasant tart flavour.
Can I freeze unbaked crumble?
Yes, assemble the crumble and freeze before baking. Bake directly from frozen, adding extra baking time as needed.
Mary Berry Apple and Pear Crumble Recipe
Course: DessertCuisine: BritishDifficulty: Easy6
servings20
minutes40
minutes60
minutes365
kcal1
hourA classic British crumble made with sweet pears, tart apples, and a buttery golden topping. Easy to prepare and perfect served warm with custard, cream, or ice cream.
Ingredients
500g cooking apples, peeled and sliced
350g ripe pears, peeled and sliced
75g caster sugar
1 tsp ground cinnamon
150g plain flour
100g cold unsalted butter, diced
75g light brown sugar
25g rolled oats
Pinch of salt
Butter for greasing
Directions
- Preheat the oven to 200°C or 180°C fan. Lightly grease a medium baking dish.
- Place the sliced apples and pears into the baking dish. Sprinkle with caster sugar and cinnamon and toss gently.
- In a mixing bowl, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Stir in the brown sugar, oats, and salt.
- Scatter the crumble mixture evenly over the fruit.
- Bake for 35 to 40 minutes until the topping is golden brown and the fruit is bubbling around the edges.
- Allow to stand for 10 minutes before serving.
Notes
- Use firm pears for the best texture.
- Do not pack down the crumble topping.
- Serve warm with custard, cream, or vanilla ice cream.
