This Mary Berry Apple and Rhubarb Crumble is a classic and comforting recipe, which is made with tart rhubarb and sweet cooking apples. It’s a foolproof recipe, perfect for a cozy family dessert, especially in the autumn.
Mary Berry Apple and Rhubarb Crumble Ingredients
For the Fruit Filling:
- 450g (1lb) rhubarb, trimmed and cut into 2.5cm (1in) pieces
- 350g (12oz) Bramley or Granny Smith apples, peeled, cored and chunked
- 120g (4½oz) golden caster sugar
- 1 tsp ground ginger
For the Crumble Topping:
- 200g (7oz) plain flour
- 100g (3½oz) salted butter, cold and cubed
- 70g (2½oz) light brown sugar
- 1 tsp vanilla extract
How To Make Mary Berry’s Apple and Rhubarb Crumble
- Prep the oven and fruit: Preheat the oven to 200°C/180°C Fan/Gas 6. In a large bowl, toss the rhubarb, apples, golden caster sugar, and ground ginger together until the fruit is evenly coated.
- Arrange the filling: Tip the fruit mixture into a 1.5-litre (2½ pint) shallow ovenproof dish and spread it out in an even layer.
- Make the crumble topping: In a large, clean bowl, place the flour and the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Add sugar and bake: Stir the light brown sugar and vanilla extract into the flour and butter mixture. Sprinkle the crumble topping evenly over the fruit in the dish.
- Bake until golden: Bake for 35-40 minutes, or until the top is golden brown and the fruit filling is bubbling up around the edges. Let the crumble stand for a few minutes before serving it warm.
Recipe Tips
- How to get the perfect crumble topping? The secret is to use cold butter and not to overwork the mixture. Rub the butter in with your fingertips only until it resembles breadcrumbs. This ensures a light and crumbly texture, not a dense paste.
- What are the best apples for a crumble? Cooking apples, like Bramley apples, are ideal because they break down into a soft, fluffy puree that perfectly complements the firmer rhubarb. If you can’t find them, a tart eating apple like a Granny Smith is a good substitute.
- Can I make this ahead of time? Yes. You can assemble the entire crumble and keep it in the refrigerator for up to a day before baking. You can also freeze the unbaked crumble. Bake from chilled or frozen, adding 10-15 minutes to the baking time if cooking from frozen.
- Can I use frozen rhubarb? Absolutely. There is no need to thaw the rhubarb first; just add it directly to the fruit mixture. You may need to add an extra 5-10 minutes to the baking time.
What To Serve With Apple and Rhubarb Crumble
This classic British dessert is the ultimate comfort food and is traditionally served with something creamy and warm or cold.
- A generous pouring of hot custard
- A scoop of good-quality vanilla bean ice cream
- A dollop of clotted cream or a drizzle of heavy cream
- A spoonful of crème fraîche
How To Store Apple and Rhubarb Crumble
- Refrigerate: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to help re-crisp the topping.
- Freeze: The unbaked crumble freezes very well for up to 3 months. Wrap it well in plastic wrap and then foil.
Apple and Rhubarb Crumble Nutrition Facts
- Serving Size: 1 serving
- Calories: 490 kcal
- Fat: 20g
- Carbohydrates: 75g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the butter was too soft or if the mixture was overworked, creating a paste rather than a crumble. Use cold butter and a light touch.
Rhubarb releases a lot of juice. If you find the filling too watery, you can toss the fruit with a tablespoon of cornflour along with the sugar before adding the crumble topping. This will help to thicken the juices as it bakes.
Yes, for extra texture and a nuttier flavor, you can replace about 50g of the flour with an equal amount of rolled oats.
Try More Recipes:
- Mary Berry 2-Egg Yorkshire Pudding Recipe
- Mary Berry Toad in the Hole Recipe
- Mary Berry Yorkshire Pudding Recipe (for 4 people)
Mary Berry Apple and Rhubarb Crumble Recipe
Description
The ultimate classic comfort food dessert, featuring sweet apples and tart rhubarb baked under a simple, buttery, and crunchy crumble topping.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan.
- In a large ovenproof dish, toss the chopped rhubarb, apples, caster sugar, and ginger together.
- For the topping, rub the cold, cubed butter into the flour with your fingertips until it resembles breadcrumbs.
- Stir in the light brown sugar and vanilla extract.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 35-40 minutes until golden and bubbling.
- Serve hot with custard, cream, or ice cream.
Notes
- Using cold butter for the crumble is the key to a light, crumbly texture.
- Bramley or other cooking apples are the best choice for their soft texture when cooked.
- This is a fantastic make-ahead dessert that can be assembled in advance and baked just before serving.
- For an extra-special touch, you can add a handful of chopped nuts like almonds or hazelnuts to the crumble mix.
