Mary Berry Apple and Plum Crumble Recipe

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This Mary Berry apple and plum crumble is a comforting British pudding with soft, gently spiced fruit and a buttery, crisp topping. The apples bring warmth and sweetness while the plums add a lovely sharp contrast, all finished with a golden crumble that melts in the mouth. It is an easy, family-friendly dessert with simple steps and reliable results. From start to finish, it takes about 1 hour and 10 minutes, making it perfect for a relaxed weekend or midweek treat.

Ingredients

For the fruit filling

750g cooking apples, peeled, cored and sliced
400g ripe plums, stoned and quartered
75g caster sugar
1 tsp ground cinnamon
1 tbsp cornflour
2 tbsp cold water

For the crumble topping

175g plain flour
100g cold unsalted butter, cut into cubes
75g light brown sugar
50g porridge oats

How to Make Mary Berry Apple and Plum 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 browns beautifully.
Make the fruit base: Put the sliced apples and plums into a large saucepan. Add the caster sugar and cinnamon, then cook gently for 5 to 7 minutes until the fruit just begins to soften.
Thicken the juices: Mix the cornflour with the cold water until smooth. Stir into the fruit and cook for another minute until the juices lightly thicken.
Assemble the filling: Spoon the fruit mixture into a large ovenproof dish and spread it out evenly.
Make the crumble topping: Put the flour into a bowl and rub in the cold butter using your fingertips until the mixture resembles coarse breadcrumbs.
Add sweetness and texture: Stir in the light brown sugar and oats, keeping the mixture loose rather than packed.
Top the crumble: Sprinkle the crumble evenly over the fruit without pressing it down, so it stays crisp.
Bake: Bake for 35 to 40 minutes until the topping is golden and the fruit is bubbling around the edges.
Rest and serve: Leave to stand for 5 minutes before serving so the juices settle slightly.

Tips for the Best Apple and Plum Crumble

How do I stop the topping from becoming soggy?

Make sure the fruit is lightly thickened before baking and sprinkle the crumble loosely on top without pressing it down.

Which apples work best?

Cooking apples such as Bramley give the best balance of softness and sharp flavour.

Can I prepare this in advance?

You can assemble the crumble a few hours ahead and keep it in the fridge, then bake just before serving.

How do I get an extra crunchy topping?

Adding oats and keeping the butter cold helps create a crisp, golden finish.

Serving Suggestions

Serve hot with vanilla custard
Pair with pouring cream or crème fraîche
Enjoy cold the next day with yogurt

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 before serving.

Freezing

Freeze once baked and cooled for up to 3 months. Defrost overnight and reheat in the oven until hot.

Nutrition

Calories: 420 kcal
Carbohydrates: 58g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Sodium: 40mg

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

FAQs

Can I use only apples or only plums?

Yes, you can use just one fruit. Adjust the sugar slightly depending on how sweet or sharp the fruit is.

What size dish should I use?

A medium ovenproof dish about 25 x 18cm works well for this recipe.

Can I make this gluten free?

Yes, use a good gluten-free plain flour and gluten-free oats in the topping.

Is this crumble suitable for children?

Yes, it is gently spiced and not overly sweet, making it ideal for all ages.