Mary Berry​ Apple And Rhubarb Crumble Recipe

This tangy Mary Berry Apple And Rhubarb Crumble is made with sharp rhubarb, sweet apples, and a classic, buttery crumble topping with a crunchy demerara sugar finish. This recipe creates a dessert with tender fruit baked into a beautiful compote under a crisp, sweet, and golden topping. It’s a perfect comforting dessert for any season, especially after a Sunday roast, and serves 6 people generously.

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Mary Berry Apple And Rhubarb Crumble Ingredients

For the Fruit Filling:

• 450g (1lb) rhubarb, trimmed and cut into 2.5cm (1-inch) pieces
• 450g (1lb) Bramley apples
• 100g caster sugar
• Zest of 1 orange (optional)
• 1 tbsp cornflour

For the Crumble Topping:

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

How To Make Mary Berry Apple And Rhubarb Crumble

1. Preheat your oven and prepare the dish. Heat the oven to 200°C (180°C Fan, Gas Mark 6). Select a 1.4 litre (2 ½ pint) shallow ovenproof dish.
2. Prepare the fruit. Peel, core, and slice the Bramley apples. Place them in the ovenproof dish along with the chopped rhubarb.
3. Season the fruit filling. In a small bowl, mix the caster sugar and cornflour together. Sprinkle this mixture over the fruit, add the orange zest (if using), and toss everything together gently to ensure the fruit is evenly coated.
4. Make the crumble topping. Add the plain flour and chilled, cubed butter to a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse, sandy breadcrumbs.
5. Add the sugar. Stir 50g of the demerara sugar into the crumble mixture. Use a fork or a knife to keep the mixture light and prevent it from clumping together.
6. Assemble the crumble. Spoon the crumble topping loosely and evenly over the fruit. Make sure the fruit is fully covered, but do not pat or press the topping down.
7. Bake until golden and bubbling. Sprinkle the remaining 50g of demerara sugar over the surface. This will create a delicious, crunchy crust. Bake for 40-45 minutes, until the topping is a deep golden brown and you can see the pink fruit juices bubbling at the sides.
8. Rest before serving. Let the crumble stand for at least 10 minutes before serving. This allows the hot fruit filling to set slightly, making it easier to serve.

Recipe Tips

• Always Trim Rhubarb Leaves: The leaves of the rhubarb plant are poisonous and must be completely removed and discarded before you begin preparing the stalks.
• Use Cornflour to Thicken: Rhubarb releases a lot of water when cooked. Tossing the fruit in a tablespoon of cornflour along with the sugar will help thicken the juices, preventing a watery filling and a soggy topping.
• Balance the Flavours: Bramley apples are the perfect partner for rhubarb. They break down into a soft purée, balancing the texture, while their sweetness helps to offset the sharp taste of the rhubarb.
• Don’t Peel Young Rhubarb: If you are using young, tender rhubarb, there is no need to peel it. The skin adds a lovely pink colour to the final dish. For older, tougher stalks, you may want to strip away any stringy outer layers.

What To Serve Apple And Rhubarb Crumble

This crumble, with its tangy fruit base, is perfectly complemented by something creamy and sweet. It is classically served hot with a generous pouring of warm, thick custard. A scoop of vanilla bean ice cream provides a wonderful hot-and-cold contrast, while a simple drizzle of double (heavy) cream is also a delicious choice.

How To Store Apple And Rhubarb Crumble Leftovers

Refrigerate: After the crumble has cooled completely, cover the dish with foil or transfer the leftovers into an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat: To restore 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 it is heated through.

Mary Berry Apple And Rhubarb Crumble Nutrition Facts

Serving size: 1/6th of crumble

• Calories: 495 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 46mg
• Sodium: 11mg
• Total Carbohydrate: 80g
• Dietary Fiber: 5g
• Sugars: 52g
• Protein: 5g

Frequently Asked Questions

• Can I use frozen rhubarb for this recipe? Yes, frozen rhubarb works very well. There is no need to thaw it first; just add it to the dish with the apples. You may need to add an extra 5-10 minutes to the baking time.
• My crumble is always too tart. What can I do? Rhubarb’s tartness can vary. The amount of sugar in this recipe is a good guide, but you can adjust it to your taste. If you prefer a sweeter crumble, you can increase the caster sugar in the filling to 125g.
• Can I add other flavours to this crumble? Yes, apple and rhubarb pair beautifully with other warm flavours. Ground ginger is a classic addition; try adding a teaspoon to the crumble topping along with the flour. The zest of an orange in the fruit filling also adds a lovely fragrant note.
• Do I have to use Bramley apples? Bramley apples are recommended because their soft, fluffy texture when cooked complements the firmer rhubarb. However, you can use eating apples if you prefer. They will hold their shape more, creating a chunkier filling.

Try More Recipes:

• Mary Berry Blackberry And Apple Crumble​ Recipe
• Mary Berry Apple Crumble​ Recipe
• Mary Berry Sugar Free Carrot Cake​ Recipe