Mary Berry Apple And Rhubarb Crumble
Mary Berry Apple and Rhubarb Crumble is a baked fruit dessert made by layering chopped apples and rhubarb with sugar, then topping them with a crumbly mixture of flour, butter, and sugar. As it bakes, the fruit becomes tender and lightly syrupy, while the topping turns golden and crisp. It is designed to be rustic, generous, and comforting rather than decorative.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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Cooking apples – 450 g, peeled, cored, and sliced
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Rhubarb – 400 g, trimmed and cut into chunks
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Caster sugar – 100 g (adjust to taste)
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Plain flour – 175 g
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Unsalted butter – 100 g, cold and cubed
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Demerara sugar – 75 g
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Ground cinnamon – ½ teaspoon (optional)
Instructions
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Prepare the oven – Preheat to 190°C (170°C fan).
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Prepare the fruit – Place apples and rhubarb into the baking dish and sprinkle with caster sugar.
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Mix the crumble – Rub butter into the flour until it resembles breadcrumbs.
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Add sweetness – Stir in demerara sugar and cinnamon if using.
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Assemble the dish – Scatter the crumble evenly over the fruit without pressing it down.
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Bake until golden – Cook for 40–45 minutes until the topping is crisp and the fruit is bubbling at the edges.