Mary Berry Apple And Pear Crumble

There’s something about the smell of apples and cinnamon in the oven that brings me right back to childhood. I remember my gran, pinny on, hair pinned up, pulling a bubbling dish of crumble from the Aga as the windows steamed over. She never used a recipe, just instinct and what fruit she had on hand — but it always came out perfect.

This Mary Berry Apple and Pear Crumble feels like home. It’s exactly the sort of pudding you bring out after a Sunday roast when everyone’s full but still says, “Go on then, just a bit.” Sweet, tangy apples and juicy pears spiced with cinnamon, topped with buttery, crunchy crumble — it’s old-fashioned comfort in the best possible way.

Ingredients List

For the crumble topping:

• 100g cold butter, cut into small cubes — fridge cold, always. Otherwise, you’ll end up with paste instead of crumbs.
• 125g plain flour — a classic base. I’ve tried wholemeal. It’s… fine. But plain is better here.
• 75g demerara sugar — gives the topping that gorgeous crunch.
• 75g chopped nuts (optional) — pecans or hazelnuts add texture. Skip if you’re nut-averse or cooking for kids.

For the filling:

• 500g cooking apples (2 medium-large) — Bramleys break down beautifully and give a tart contrast.
• 400g pears (2 medium-large) — go for firm ones; overripe pears just melt into mush.
• ½ tsp ground cinnamon — warm, comforting spice. You can add more if you like it punchy.
• 2 tbsp runny honey — adds sweetness and a floral note that sugar alone can’t.

To serve:

Custard, cream, or full-fat yogurt. I’m not judging, but I am always choosing custard.

How To Make It (Instructions)

1. Preheat your oven to 190°C / 170°C fan / Gas 5.
2. Do it first. I always forget and end up with the crumble ready and nowhere to go.
3. Make the crumble topping:
4. Rub the butter into the flour using your fingertips. It should look like chunky breadcrumbs. Stir in the sugar and chopped nuts, if using. Don’t overwork it — we want texture, not dough.
5. Prepare the fruit:
6. Peel, core, and slice the apples and pears. Toss in a bowl with the cinnamon, honey, and just a splash of water — enough to help it cook down without going watery.
7. Assemble:
8. Spread the fruit mixture into a baking dish. Scatter the crumble topping evenly over the top. Don’t pack it down — just let it lie there, rustic and crumbly.
9. Bake for 45–55 minutes.
10. It’s ready when the top is golden brown and the juices are bubbling up the sides. If the top browns too quickly, lay a bit of foil over it.
11. Serve warm.
12. Preferably with a big spoon and someone you like. Or just eat it straight from the dish — I won’t tell.

Common Mistakes

Why is my crumble topping soggy?
You probably didn’t use cold butter, or pressed it down too firmly. Keep it loose and cold — that’s the secret.

Why did my fruit turn mushy?
Overripe fruit or too long in the oven can do that. Use firm apples and pears to keep some bite.

My crumble isn’t golden enough. What happened?
Check your oven temperature. Also, demerara sugar helps with colour — don’t skip it.

Why does the crumble taste bland?
You might’ve skimped on the cinnamon or used under-ripe fruit. Always taste your fruit before baking.

I forgot to add the honey once.
The crumble still worked, but it missed that lovely sticky sweetness. Won’t make that mistake again.

Storage And Reheating Tips

Fridge:
Store leftovers in an airtight container for up to 2 days. The topping softens a bit but still tastes lush.

Freezer:
Freeze in portions, wrapped tightly. Keeps for up to 3 months. Defrost in fridge overnight.

Reheating:

• Oven: 10–15 mins at 180°C to re-crisp the top.
• Microwave: 30-second bursts if you’re impatient.
• Skillet: A bit of butter in a non-stick pan, low heat — gives it a toasty edge again.

What To Serve With It

• Custard — The obvious choice. That silky texture with crunchy topping is heaven.
• Vanilla ice cream — Cold meets hot. Enough said.
• Greek yogurt — For a slightly lighter, tangy contrast (and makes it feel like breakfast).

FAQ Section

Can I make this gluten-free?
Yes, swap plain flour for a gluten-free blend — just make sure it includes xanthan gum for structure.

Do I need to peel the apples and pears?
Not strictly. Leaving the skin on adds texture and fibre, but the filling will be softer if you peel them.

Can I prep this ahead of time?
Absolutely. Assemble it and store in the fridge for a day before baking. Or freeze unbaked and cook from frozen — just add 10 extra minutes.

Can I use tinned fruit?
Yes, but drain it very well. Otherwise you’ll end up with a soggy-bottomed crumble (Paul Hollywood would not be pleased).

More Recipe:

• Mary Berry Crème Pâtissière Tart
• Mary Berry Raspberry Buns
• Mary Berry Cinnamon Rolls