Mary Berry Apple and Plum Crumble Recipe

Mary Berry Apple and Plum Crumble is a comforting British dessert made with tender apples, juicy plums, and a crisp buttery crumble topping. The combination of sweet apples and slightly tart plums creates a perfectly balanced filling that becomes beautifully soft as it bakes. This is an easy recipe that is suitable for beginners and experienced bakers alike. With simple ingredients and minimal preparation, you can have this classic dessert ready in about 1 hour.

Ingredients

For the Fruit Filling

700g apples, peeled, cored, and sliced
400g ripe plums, stoned and sliced
75g caster sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice

For the Crumble Topping

225g plain flour
150g cold unsalted butter, diced
100g light brown sugar
25g rolled oats

For Serving

Custard, pouring cream, or vanilla ice cream

How to Make Mary Berry Apple and Plum 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 fruit filling: Place the sliced apples and plums into a large ovenproof baking dish. Sprinkle over the caster sugar, cinnamon, and lemon juice. Toss gently until everything is evenly coated.
Make the crumble topping: Add the flour to a large mixing bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
Add the sugar: Stir the light brown sugar and rolled oats into the crumble mixture until evenly distributed.
Assemble the crumble: Sprinkle the crumble topping evenly over the fruit filling without pressing it down.
Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is crisp and golden and the fruit juices are bubbling.
Cool slightly: Remove from the oven and allow the crumble to rest for about 10 minutes before serving.
Serve: Spoon into serving bowls and enjoy warm with custard, cream, or vanilla ice cream.

Tips for the Best Apple and Plum Crumble

How do I keep the crumble topping crunchy?

Use cold butter and avoid overmixing the topping. The mixture should remain crumbly rather than forming a dough.

Which apples work best for crumble?

Bramley apples are traditional, but Granny Smith or other tart apples also work very well.

How do I stop the filling from becoming watery?

Use ripe but firm plums and avoid adding extra liquid. The fruit naturally releases enough juice during baking.

Can I make the crumble ahead of time?

Yes. Assemble the crumble up to one day ahead and keep it refrigerated until ready to bake.

Serving Suggestions

Warm vanilla custard
Freshly whipped cream
Vanilla ice cream
Crème fraîche
Greek yogurt for a lighter option

Storage

Room Temperature

The crumble can sit at room temperature for up to 6 hours after baking before it should be refrigerated.

Refrigerator

Store leftovers in an airtight container in the refrigerator 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.

Nutrition

Calories: 365 kcal
Carbohydrates: 52g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Sodium: 85mg

Nutritional values are estimates and may vary depending on the ingredients used.

FAQs

Can I use frozen plums for this crumble?

Yes, frozen plums can be used. Thaw and drain any excess liquid before adding them to the filling.

What apples are best for apple and plum crumble?

Bramley apples are the traditional choice, but Granny Smith and other tart cooking apples also work well.

Can I prepare the crumble in advance?

Yes, assemble the crumble up to a day ahead and store it in the refrigerator until ready to bake.

Can I freeze apple and plum crumble?

Yes, both baked and unbaked crumble freeze well for up to three months when properly wrapped.