This Mary Berry Apple and Strawberry Crumble is a classic and comforting recipe, which is made with tender cooking apples and sweet strawberries. It’s a foolproof recipe, perfect for a cozy family dessert, especially in the summer and autumn months.
Mary Berry Apple and Strawberry Crumble Ingredients
For the Fruit Filling:
- 1kg (2lb 3oz) cooking apples (such as Bramley), peeled, cored and roughly chopped
- 250g (9oz) fresh or frozen strawberries, hulled and halved if large
- 150g (5½oz) light muscovado sugar
- 1 tbsp cornflour (optional, to thicken juices)
For the Crumble Topping:
- 175g (6oz) plain flour
- 115g (4oz) cold butter, cut into cubes
- 75g (2½oz) demerara sugar, plus a little extra for sprinkling
How To Make Mary Berry’s Apple and Strawberry Crumble
- Prep the oven and fruit: Preheat the oven to 200°C/180°C Fan/Gas 6. In a large bowl, toss the chopped apples and strawberries with the light muscovado sugar and the optional cornflour.
- Arrange the filling: Tip the fruit mixture into a 2-litre (3½ 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.
- Assemble and bake: Stir the demerara sugar into the crumble mixture. Sprinkle the topping evenly over the fruit in the dish. Sprinkle with a little extra demerara sugar for a crunchy finish.
- Bake until golden: Bake for 35-45 minutes, or until the top is golden brown and the fruit filling is hot and 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 strawberries.
- 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 strawberries? Absolutely. There is no need to thaw the strawberries first; just add them 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 Strawberry 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 Strawberry 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 Strawberry Crumble Nutrition Facts
- Serving Size: 1 serving
- Calories: 520 kcal
- Fat: 24g
- Carbohydrates: 74g
- 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.
Strawberries can release a lot of juice. Tossing the fruit with a tablespoon of cornflour along with the sugar before adding the crumble topping will help to thicken the juices as it bakes.
Demerara sugar is recommended for its large crystals, which give the topping a lovely crunch. You can substitute it with light brown sugar or granulated sugar if needed.
Try More Recipes:
- Mary Berry Apple and Plum Crumble Recipe
- Mary Berry Apple and Pear Crumble Recipe
- Mary Berry Apple Crumble Tart Recipe
Mary Berry Apple and Strawberry Crumble Recipe
Description
The ultimate classic comfort food dessert, featuring sweet strawberries and tart apples 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 apples, strawberries, muscovado sugar, and optional cornflour together.
- For the topping, rub the cold, cubed butter into the flour with your fingertips until it resembles breadcrumbs.
- Stir in the demerara sugar.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 35-45 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, add a pinch of ground cinnamon or ginger to the fruit filling.
