Mary Berry​ Apple And Strawberry Crumble Recipe

This sweet summer Mary Berry Apple And Strawberry Crumble is made with tangy cooking apples and sweet, juicy strawberries, all baked under a classic buttery topping. This recipe creates a dessert with soft, tender apples and jammy strawberries bubbling in a delicious syrup under a crisp, golden-brown crumble. It’s the perfect dessert for a warm evening or a family barbecue, serving 6 people.

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Mary Berry Apple And Strawberry Crumble Ingredients

For the Fruit Filling:

• 500g (1lb 2oz) Bramley apples
• 450g (1lb) fresh strawberries, hulled and halved
• 60g (2½oz) caster sugar
• 2 tbsp cornflour

For the Crumble Topping:

• 225g (8oz) plain flour
• 110g (4oz) unsalted butter, chilled and cubed
• 100g (3½oz) demerara sugar

How To Make Mary Berry Apple And Strawberry 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 Bramley apples into chunks. Place them in the prepared dish with the hulled and halved strawberries.
3. Combine the filling ingredients. In a small bowl, mix the caster sugar and cornflour together thoroughly. Sprinkle this mixture over the fruit and toss gently to coat everything evenly.
4. Make the crumble topping. In a large bowl, add the plain flour and the chilled, cubed butter. Use your fingertips to rub the butter into the flour until the mixture has the texture of coarse breadcrumbs.
5. Add the sugar. Stir 50g of the demerara sugar into the crumble mixture. Use a fork or knife to keep the mixture light.
6. Assemble the crumble. Spoon the crumble topping loosely and evenly over the fruit. Ensure the fruit is completely covered, but do not pat the topping down.
7. Bake until golden. Sprinkle the remaining 50g of demerara sugar over the surface for a crunchy crust. Bake for 35-40 minutes, until the topping is golden and the red fruit juices are bubbling up around the edges.
8. Rest before serving. Let the crumble stand for about 10 minutes after baking. This allows the hot, syrupy filling to cool and thicken slightly.

Recipe Tips

• Use Cornflour to Thicken: Strawberries release a significant amount of water when cooked. Tossing the fruit in cornflour mixed with sugar is the key to thickening these juices into a lovely syrup and preventing a watery crumble.
• Combine Apples and Strawberries: Using apples alongside strawberries is highly recommended. The apples provide bulk and a soft, pulpy texture that gives the crumble structure, which the more delicate strawberries cannot do on their own.
• Use Fresh, Ripe Strawberries: For the best, sweetest flavour, use fresh strawberries that are in season. Look for bright red, firm berries.
• Don’t Overmix the Topping: For a light and crisp crumble, rub the butter into the flour quickly and lightly. Overworking it can make the topping tough and greasy.

What To Serve Apple And Strawberry Crumble

This summery crumble is perfectly complemented by something cool and creamy. It is absolutely delicious served hot with a scoop of good-quality vanilla ice cream, which melts into the warm, jammy fruit. It also pairs wonderfully with thick clotted cream, a pouring of double (heavy) cream, or classic warm custard.

How To Store Apple And Strawberry Crumble Leftovers

• Refrigerate: Once completely cool, 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 and to re-crisp the topping, reheat the crumble in an oven preheated to 180°C (160°C Fan, Gas Mark 4) for 15-20 minutes until hot and bubbling.

Mary Berry Apple And Strawberry Crumble Nutrition Facts

Serving size: 1/6th of crumble

• Calories: 470 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 11mg
• Total Carbohydrate: 73g
• Dietary Fiber: 5g
• Sugars: 46g
• Protein: 5g

Frequently Asked Questions

• Can I use frozen strawberries? Yes, you can use frozen strawberries. There’s no need to thaw them first; just add them to the dish with the apples. You may need to add an extra 5-10 minutes to the baking time as the frozen fruit will cool the dish down.
• Do I need to hull the strawberries? Yes, you should always hull strawberries before using them. This means removing the green leafy top and the small, tough white core just underneath it.
• My crumble is very watery. What went wrong? A watery filling is the most common issue with a strawberry crumble. It’s almost always because a thickening agent wasn’t used. The cornflour in this recipe is essential to absorb the excess liquid from the strawberries and create a thick sauce.
• Can I add other flavours to this crumble? Yes, strawberry pairs beautifully with other flavours. A splash of balsamic vinegar or a pinch of black pepper mixed with the fruit can enhance the strawberry flavour. A little vanilla extract in the fruit filling is also delicious.

Try More Recipes:

• Mary Berry​ Apple And Raspberry Crumble Recipe
• Mary Berry​ Apple And Plum Crumble Recipe
• Mary Berry​ Apple And Pear Crumble Recipe