Mary Berry Apple and Pear Crumble Recipe

This comforting apple and pear crumble is a timeless British pudding inspired by the warm, unfussy style of . Soft, gently spiced fruit bubbles beneath a crisp, buttery topping that turns golden in the oven. It is an easy, dependable bake that suits beginners and experienced home bakers alike. From start to finish, it comes together in under an hour and fills the kitchen with the most inviting aroma.

Ingredients

For the Fruit Filling

• 3 large Bramley apples, peeled, cored, and sliced
• 3 ripe pears, peeled, cored, and sliced
• 75g caster sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp plain flour

For the Crumble Topping

• 175g plain flour
• 100g cold unsalted butter, cubed
• 75g light brown sugar

How to Make Mary Berry Apple and Pear Crumble

• 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 cooks evenly and the topping colours nicely.
• Prepare the fruit: Place the sliced apples and pears into a large bowl. Add the caster sugar, cinnamon, lemon juice, and plain flour, then toss gently until the fruit is evenly coated.
• Assemble the base: Tip the fruit mixture into a lightly buttered ovenproof dish and spread it out into an even layer.
• Make the crumble topping: Put the flour and butter into a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
• Add the sugar: Stir the light brown sugar through the crumble mixture, keeping it loose and crumbly rather than compact.
• Top the fruit: Sprinkle the crumble evenly over the fruit, making sure it covers the surface without pressing it down.
• Bake: Place the dish in the oven and bake for 35–40 minutes, until the topping is golden and the fruit is bubbling around the edges.
• Cool slightly: Remove from the oven and leave to stand for 5–10 minutes before serving so the juices settle.

Tips for the Best Apple and Pear Crumble

How do I keep the topping crisp?

Use cold butter and avoid overworking the crumble mixture. A light, loose topping crisps better than one that is pressed down.

Can I prepare this in advance?

You can assemble the crumble a few hours ahead and keep it chilled. Bake just before serving for the best texture.

What apples work best?

Bramley apples are ideal as they soften beautifully and balance the sweetness of the pears.

Serving Suggestions

• Serve warm with vanilla custard
• Pair with pouring cream or crème fraîche
• Add a scoop of vanilla ice cream for contrast

Storage

Room Temperature

Cover and keep for up to 24 hours in a cool place.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat gently in the oven to restore the topping.

Freezing

Freeze baked or unbaked for up to 3 months. Thaw overnight and bake until piping hot.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 10g
• Sodium: 60mg

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

FAQs

Mary Berry Apple and Pear Crumble Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British apple and pear crumble with soft spiced fruit and a crisp buttery topping.

Ingredients

• 3 large Bramley apples, peeled and sliced

• 3 ripe pears, peeled and sliced

• 75g caster sugar

• 1 tsp ground cinnamon

• 1 tbsp lemon juice

• 175g plain flour

• 100g unsalted butter, cold

• 75g light brown sugar

• Butter, for greasing

Directions

• Preheat the oven to 200°C (180°C fan) and grease an ovenproof dish.
• Mix the apples and pears with sugar, cinnamon, lemon juice, and flour.
• Rub butter into flour, then stir in brown sugar to make the topping.
• Top the fruit with crumble and bake for 35–40 minutes until golden.
• Cool slightly before serving warm with custard or cream.

Notes

• Do not press the crumble topping down.
• Serve warm for best flavour.
• Can be frozen for up to 3 months.