Mary Berry​ Apple And Pear Crumble Recipe

This cozy Mary Berry Apple And Pear Crumble is made with a mix of tangy apples and sweet, ripe pears, all baked under a classic buttery crumble topping. This recipe creates a dessert with soft, tangy apples and tender, sweet pears bubbling in their own juices under a crisp, golden, and perfectly crunchy topping. It’s the perfect family pudding for a chilly autumn day, generously serving 6 people.

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Mary Berry Apple And Pear Crumble Ingredients

For the Fruit Filling:

• 450g (1lb) Bramley apples
• 450g (1lb) ripe but firm pears (such as Conference or Comice)
• 50g light brown soft sugar
• 1 tsp ground cinnamon or ground ginger (optional)
• 1 tbsp lemon juice

For the Crumble Topping:

• 225g plain flour
• 110g unsalted butter, chilled and cubed
• 100g demerara sugar

How To Make Mary Berry Apple And Pear Crumble

1. Preheat your oven and prepare the dish. Heat the oven to 200°C (180°C Fan, Gas Mark 6). Lightly butter a 1.4-litre (2 ½ pint) shallow ovenproof dish.
2. Prepare the fruit. Peel, core, and chop the apples and pears into evenly sized chunks, about 2.5cm (1-inch). Place them in the prepared ovenproof dish.
3. Season the fruit filling. Sprinkle the light brown sugar, your chosen spice (if using), and the lemon juice over the fruit. Toss everything together gently until the fruit is evenly coated.
4. Make the crumble topping. In a large bowl, add the plain flour and the chilled, cubed butter. Use just your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
5. Add the sugar. Stir 50g of the demerara sugar into the crumble mixture with a fork or a knife to keep it light and prevent clumping.
6. Assemble the crumble. Spoon the topping evenly over the apple and pear mixture. Ensure the fruit is completely covered, but do not press or compact the topping.
7. Bake until golden and bubbling. Sprinkle the remaining 50g of demerara sugar over the surface for a crunchy finish. Bake for 35-40 minutes, until the topping is golden-brown and the fruit juices are bubbling up at the sides.
8. Rest before serving. Allow the crumble to stand for 10 minutes before serving. This allows the hot fruit juices to cool and thicken slightly.

Recipe Tips

• Choose the Right Pears: For the best texture, use pears that are ripe and sweet but still firm to the touch, such as Conference or Comice. Overly ripe or soft pears can turn to mush when baked.
• Cut Fruit into Even Chunks: Chopping the apples and pears into similar-sized pieces ensures that they cook at the same rate, so you don’t end up with hard pieces of apple and mushy pear.
• Add a Pinch of Spice: The flavour of apple and pear is beautifully enhanced by warm spices. A teaspoon of ground cinnamon adds a comforting warmth, while ground ginger will provide a lovely, gentle heat.
• Don’t Overwork the Topping: When making the crumble, rub the butter in lightly and quickly. Overworking it can warm the butter and make the topping heavy and greasy rather than light and crisp.

What To Serve Apple And Pear Crumble

This warm and comforting crumble is a classic dessert that pairs perfectly with something cool and creamy. It is traditionally served hot with a generous pouring of warm English custard. A scoop of good-quality vanilla ice cream is also a wonderful choice, as is a dollop of thick clotted cream or a drizzle of double (heavy) cream.

How To Store Apple And Pear Crumble Leftovers

• Refrigerate: Once cooled, cover the dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.
• Reheat: To bring back the topping’s crunch, reheat the crumble in an oven preheated to 180°C (160°C Fan, Gas Mark 4) for 15-20 minutes until hot all the way through.

Mary Berry Apple And Pear Crumble Nutrition Facts

Serving size: 1/6th of crumble

• Calories: 475 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 46mg
• Sodium: 11mg
• Total Carbohydrate: 74g
• Dietary Fiber: 6g
• Sugars: 48g
• Protein: 5g

Frequently Asked Questions

• What are the best pears to use for a crumble? Firm, ripe pears like Conference, Comice, or Anjou are excellent for baking as they hold their shape well and have a sweet flavour that complements the apples. Avoid very soft pears like Williams, as they can become watery.
• Do I need to peel the pears? It is recommended to peel the pears for the best texture. Pear skin can be slightly tough and grainy, and removing it results in a softer, more pleasant filling.
• Can I use tinned pears? You can use tinned pears if fresh ones are not available, but the texture will be much softer. Make sure to drain them very thoroughly and chop them into chunks. As they are already in syrup, you may want to reduce the amount of sugar in the filling.
• My crumble filling is too watery. What went wrong? Pears can release a lot of liquid during baking. To prevent a watery crumble, you can toss the fruit in one tablespoon of plain flour or cornflour along with the sugar. This will help to thicken the juices as they cook.

Try More Recipes:

• Mary Berry Apple Crumble Tart​ Recipe
• Mary Berry Apple Cinnamon Crumble ​ Recipe
• Mary Berry Apple And Blackberry Crumble Cake​ Recipe