Mary Berry Apple and Rhubarb Crumble Recipe

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This Mary Berry apple and rhubarb crumble is a classic British pudding that balances sharp fruit with a buttery, crisp topping. The apples soften gently while the rhubarb brings a bright tang, all finished with a golden crumble that melts into the fruit beneath. It is an easy, comforting dessert that suits both weeknight suppers and Sunday lunches. From start to finish, it takes just over an hour and requires no special equipment.

Ingredients

For the Fruit Filling

450g cooking apples, peeled, cored, and sliced
400g rhubarb, trimmed and cut into 3cm pieces
100g caster sugar
1 tbsp plain flour
1 tsp vanilla extract

For the Crumble Topping

175g plain flour
100g cold unsalted butter, diced
100g caster sugar
50g porridge oats

How to Make Mary Berry Apple and Rhubarb 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: Put the sliced apples and rhubarb into a large bowl. Add the caster sugar, plain flour, and vanilla extract, then gently toss until the fruit is evenly coated.
Assemble the filling: Spoon the fruit mixture into a lightly buttered ovenproof dish, spreading it out into an even layer so it cooks uniformly.
Make the crumble topping: Place the flour into a bowl and rub in the cold butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the caster sugar and porridge oats.
Top the crumble: Sprinkle the crumble mixture evenly over the fruit. Do not press it down, as a loose topping gives the best texture.
Bake: Place the dish in the oven and bake for 40–45 minutes, until the fruit is bubbling at the edges and the topping is crisp and golden.
Cool slightly: Remove from the oven and leave to stand for 5–10 minutes before serving. This allows the juices to settle while staying beautifully warm.

Tips for the Best Apple and Rhubarb Crumble

How do I stop the crumble topping from becoming soggy?

Always use cold butter and avoid pressing the topping down. This helps it stay light and crisp as it bakes.

Should I pre-cook the fruit?

There is no need. The apples and rhubarb soften perfectly during baking, keeping the flavours fresh and balanced.

Can I make it less sharp?

If you prefer a sweeter crumble, use dessert apples or add an extra tablespoon of sugar to the fruit mixture.

How do I get an evenly golden topping?

Make sure the crumble is spread loosely and evenly, and bake on the middle shelf of the oven.

Serving Suggestions

Serve warm with thick custard
Spoon over vanilla ice cream
Pair with lightly whipped cream
Enjoy cold the next day with yoghurt

Storage

Room Temperature

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

Refrigerator

Store covered in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.

Freezing

Freeze the baked crumble for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition Information

Calories: 380 kcal
Carbohydrates: 55g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Sodium: 45mg

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

FAQs

Can I bake this as a loaf instead?

This recipe is best suited to an ovenproof dish rather than a loaf tin, as the fruit needs space to bubble and soften evenly.

What size dish works best for crumble?

A medium ovenproof dish around 20 x 30cm gives the right depth for fruit and topping.

Can I use wholemeal flour for the topping?

Yes, you can replace half the flour with wholemeal, though the topping will be slightly heavier.

Is apple and rhubarb crumble suitable for children?

Yes, the flavours are gentle and comforting, especially when served with custard or cream.