Bero Crumble Recipe

There’s something so deeply comforting about a good old-fashioned crumble, isn’t there? For me, it’s the sound of a spoon cracking into that buttery topping and sinking into warm, soft apples below — like edible nostalgia. My mum used to make hers with whatever fruit was threatening to go mushy, but apple crumble was always the favourite. Especially when she let me sneak a bit of the raw topping while it baked (still guilty).

The Bero Crumble is about as simple and classic as it gets — no fuss, no modern twists — just buttery flour, sweet apples, and that irresistible golden topping that soaks up custard like a sponge. I’ve tweaked it a touch to get that balance of crunchy topping and soft filling just right. But you’re free to mess about with it too. That’s the joy of crumble.

Why You’ll Love It

• Comes together in under an hour — and most of that’s just waiting while it bakes
• The topping is perfectly crumbly — not too fine, not too doughy
• You can make it with stuff you probably already have knocking about
• It’s ridiculously flexible — change the fruit, change the spice
• Leftovers reheat like a dream (arguably even better the next day)
• Custard. Or cream. Or ice cream. Honestly, it doesn’t mind.

Ingredients

For the Filling:

• 1 lb (about 4–5 medium) Bramley apples, peeled, cored, chopped
• 2 tbsp granulated sugar
• A pinch of ground cinnamon (optional, but lovely)

For the Crumble Topping:

• 6 oz all-purpose (plain) flour
• 4 oz granulated sugar
• 4 oz cold unsalted butter, diced

To Serve:

• Custard or vanilla ice cream (optional, but very much encouraged)

How to Make It

Chop your apples:

Peel, core, and cut the apples into chunky cubes. Not too thin — you want some texture left after baking. Pop them in a bowl with the sugar and cinnamon, if using, and toss gently.

Layer the fruit:

Tip the apple mixture into a baking dish (I use a 9-inch pie dish or similar). Press it down just a bit so there are no big gaps.

Rub up the crumble:

In a separate bowl, rub the butter into the flour and sugar using your fingertips until the mixture looks like chunky breadcrumbs. Don’t overdo it — a few buttery clumps are a good thing. Rustic is the goal.

Top it generously:

Scatter the crumble mixture evenly over the apples. Give the dish a little shake or tap to help it settle in, but don’t press it flat — you want those craggy peaks to crisp up.

Bake until golden:

Pop the dish into a preheated oven at 180°C (350°F) and bake for about 30–35 minutes, or until the top is golden and the apples are bubbling at the edges.

Let it rest:

Resist diving in straight away. Give it 5–10 minutes out of the oven to settle — it’ll be lava-hot and you’ll taste more once it’s cooled just a touch.

Serve it how you like:

I’m firmly team custard, but ice cream melting into the crumble? Also hard to argue with.

Common Mistakes and How to Dodge Them

Why is my crumble soggy on top?
You probably had too much moisture in the apples or pressed the topping down too firmly. Keep it loose and give it some air to crisp.

My apples turned to mush — help?
Next time, cut the apples a bit chunkier and use a firmer variety like Bramleys or Granny Smiths.

Topping isn’t golden enough?
You can pop it under the grill for a couple of minutes — just don’t walk away or it’ll burn fast.

Too sweet?
Cut back the sugar in the topping or use tarter apples. You can always add sweetness after with a drizzle of syrup.

Storage and Reheating

Fridge:
Cover and store leftovers in the fridge for up to 3 days. Still fab cold with cream, if you’re into that.

Freezer:
Freeze before or after baking. Just wrap tightly. It’ll keep for up to 3 months.

Reheat:
Microwave for 30–60 seconds per portion, or oven bake at 160°C (320°F) for 10–15 mins to crisp it up again.

Frequently Asked Questions

Can I use other fruits?
Absolutely. Pears, berries, rhubarb — mix and match. Just adjust sugar levels based on sweetness.

Is this suitable for vegans?
Swap in vegan butter — sorted. Just make sure it’s one that behaves well in baking.

How do I make the topping even crunchier?
Add a spoonful of oats or crushed nuts. Game changer.

Can I make it ahead of time?
Yep! Assemble it, pop it in the fridge, and bake when you’re ready.

Nutrition Facts (Per Serving)

• Calories: 425
• Fat: 18g
• Saturated Fat: 11g
• Carbs: 63g
• Sugar: 33g
• Protein: 5g
• Sodium: 43mg
• Fibre: 3g

Try More Bero Recipes:

• Bero Cheese Scones
• Bero Victoria Sponge
• Bero Scone Recipe