Mary Berry Apple And Rhubarb Crumble

There’s something about the smell of apple and rhubarb bubbling away in the oven that feels like coming home. It’s warm jumper food. The kind of dessert you make when the sky’s a bit grey, your socks are too thin, and you need something that crackles when your spoon hits it.

This crumble reminds me of autumn Sundays growing up — when mum would make something sweet “just because.” We’d eat it with way too much custard, probably still in our pyjamas, and nobody would judge. It’s that kind of dish. Unfussy. Soft where it should be, crunchy on top, and always more delicious than you remembered.

Why You’ll Love It

• Super easy. If you can chop fruit and rub butter into flour, you’ve got this.
• Sweet and sharp. Apples mellow the rhubarb just enough.
• Goes with anything. Custard, ice cream, clotted cream… or all three.
• Great make-ahead. Tastes even better the next day (cold crumble for breakfast? Yes).
• Freezer-friendly. Make two. Always make two.
• Comfort food at its finest. No notes.

Ingredients

• 450g rhubarb, chopped into chunky slices
• 350g Bramley or Granny Smith apples, peeled and diced
• 1 vanilla pod (split) or 1 tsp vanilla extract
• 120g golden caster sugar
• 200g plain flour
• 1 tsp ground ginger (optional, but nice)
• 100g cold salted butter, chopped into cubes
• 70g light soft brown sugar
• Custard or ice cream, to serve (non-negotiable, really)

How to Make It

Get the fruit going:

Toss your rhubarb, apples, caster sugar, and vanilla (pod or extract) into an oven-safe dish. Give it a quick stir. Roast at 200°C (180°C fan) for 10 minutes — this softens the fruit just enough and starts building flavour.

Mix the dry stuff:

In a big bowl, mix the flour and ginger (if using). It smells lovely already — don’t skip the ginger unless you really hate it.

Rub the butter in:

Add the cold butter to the flour and get stuck in with your fingertips. Rub until the mix looks like lumpy breadcrumbs — a bit chunky is good. Crumble shouldn’t be too refined.

Sweeten the crumble:

Stir in the brown sugar. Taste a little bit if you’re like me. Just a pinch. It’s your kitchen.

Assemble the magic:

Spoon the crumble topping over the warm fruit — don’t press it down, just scatter it evenly. You want craggy bits. Craggy is crispy.

Bake till golden and bubbly:

Pop the whole thing back in the oven for 30–35 minutes, or until the top is golden and the edges are bubbling like hot jam. Let it sit for a few minutes so you don’t burn your tongue.

Common Mistakes and How to Dodge Them

My crumble’s soggy underneath.
Probably too much liquid. Rhubarb is watery, so roasting it first helps. Don’t skip that step.

The topping’s too pale.
Your oven might run cool. Give it another 5–10 mins or finish under the grill for crunch.

Too sweet / too tart?
Rhubarb varies — taste the fruit before baking and adjust the sugar if needed. Don’t be afraid to tweak.

It’s dry.
Sounds like not enough fruit or overbaked topping. Add a splash of apple juice next time if the fruit’s not juicy.

Storage and Reheating

• Fridge: Keeps 2–3 days covered. Reheat or eat cold (no judgement).
• Freezer: Cool it first, then wrap tightly and freeze for up to 3 months.
• Oven: Reheat at 170°C, covered in foil, for 15–20 mins.
• Microwave: 1–2 mins per portion, medium heat. Add a splash of water if it seems dry.
• Stovetop: Not ideal, but it’ll work in a non-stick pan on low, stirred gently.

Frequently Asked Questions

Do I really need to peel the apples?
Not strictly, but it’s smoother if you do. The skin can get chewy, which is fine if rustic’s your vibe.

Can I prep it ahead and bake later?
Yes! Just keep the topping separate until you’re ready to bake so it stays crisp.

Can I make this gluten-free?
Yep — just sub the flour with a good GF blend. Oats in the topping are also a nice touch.

Can I use frozen rhubarb?
Definitely. Just thaw it first and drain off the excess liquid — or it might flood your crumble.

Nutrition Facts (Per Serving):

• Calories: 414
• Fat: 14g
• Carbs: 64g
• Protein: 4g
• Sodium: 0.3g
• Sugar: 39g

Try More Mary Berry Recipes:

• Mary Berry Orange Drizzle Cake
• Mary Berry Lemon And Lime Cake
• Mary Berry Double Chocolate Chip Cookies