Mary Berry​ Apple And Plum Crumble Recipe

This classic late summer Mary Berry Apple And Plum Crumble is made with sweet apples and tangy, ripe plums, all baked under a golden, buttery crumble topping. This recipe creates a perfect comforting pudding, with soft apples and jammy plums bubbling in a rich syrup beneath a crisp and crunchy topping. It’s the ideal dessert for a family meal as the weather begins to cool, serving 6 people.

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Mary Berry Apple And Plum Crumble Ingredients

For the Fruit Filling:

• 450g (1lb) Bramley apples
• 450g (1lb) ripe plums (like Victoria plums), halved and stoned
• 75g (3oz) caster sugar
• 1 tbsp cornflour (optional, to thicken juices)

For the Crumble Topping:

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

How To Make Mary Berry Apple And Plum 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 slice the apples into thick chunks. Place them in the prepared dish along with the halved and stoned plums.
3. Season the fruit filling. Sprinkle the caster sugar over the fruit (if using cornflour, mix it with the sugar first). 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. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
5. Add the sugar. Stir 50g of the demerara sugar into the crumble mixture with a knife or fork to keep the topping light and airy.
6. Assemble the crumble. Spoon the crumble topping evenly and loosely over the apple and plum mixture. Ensure the fruit is completely covered but avoid pressing the topping down.
7. Bake until golden. Sprinkle the remaining 50g of demerara sugar over the surface. This creates a wonderfully crisp crust. Bake for 35-45 minutes, until the topping is golden-brown and the deep red fruit juices are bubbling up around the edges.
8. Rest before serving. Let the crumble stand for about 10 minutes before you serve it. This allows the hot, jammy filling to cool and set slightly.

Recipe Tips

• Choose Ripe Plums: For the best flavour, use plums that are ripe and sweet but still hold their shape. Victoria plums are a classic choice, as they have a wonderful balance of sweetness and tartness.
• Prevent a Watery Filling: Plums release a lot of juice when cooked. To avoid a watery crumble, you can toss the fruit in one tablespoon of cornflour mixed with the sugar. This will help to thicken the juices into a lovely syrup.
• Don’t Peel the Plums: There’s no need to peel plums for a crumble. The skins will soften during baking and add a beautiful, deep reddish-purple colour to the fruit filling.
• Add a Hint of Spice: The flavour of apple and plum is beautifully complemented by warm spices. A teaspoon of ground cinnamon or a pinch of ground cloves added to the fruit will give your crumble a lovely autumnal warmth.

What To Serve Apple And Plum Crumble

This apple and plum crumble is absolutely delicious served hot from the oven. The tartness of the fruit is perfectly balanced by something creamy and sweet. A generous pouring of warm, thick English custard is the ultimate pairing. It is also wonderful with a scoop of vanilla ice cream or a dollop of clotted cream.

How To Store Apple And Plum Crumble Leftovers

• Refrigerate: Once cooled, cover the dish with foil or transfer the leftovers to an airtight container. Store in the refrigerator for up to 3 days.
• Reheat: For the best texture, reheat the crumble in an oven preheated to 180°C (160°C Fan, Gas Mark 4) for 15-20 minutes. This will help make the topping crisp again.

Mary Berry Apple And Plum Crumble Nutrition Facts

Serving size: 1/6th of crumble

• Calories: 482 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 11mg
• Total Carbohydrate: 76g
• Dietary Fiber: 5g
• Sugars: 49g
• Protein: 5g

Frequently Asked Questions

• What are the best plums to use for a crumble? Victoria plums are a fantastic choice as they cook down beautifully and have a great sweet-tart flavour. However, any ripe, flavourful plum will work well. Choose ones that are soft to the touch but not mushy.
• Do I need to peel the plums? No, it is not necessary to peel plums for a crumble. The skins soften during cooking and contribute a lovely colour to the filling. Just be sure to wash them and remove the stones.
• Can I use tinned plums? You can use tinned plums if you’re short on time. Make sure you drain them very well to avoid excess liquid. As they are packed in syrup, you will also need to significantly reduce the amount of sugar you add to the filling.
• My crumble filling is very tart. What can I do? The tartness of plums can vary greatly. If you are using a particularly sharp variety of plum, you may need to increase the amount of caster sugar in the filling. You can add up to 100g of sugar if your fruit is very tart.

Try More Recipes:

• Mary Berry​ Apple And Pear Crumble Recipe
• Mary Berry Apple Crumble Tart​ Recipe
• Mary Berry Apple Cinnamon Crumble ​ Recipe