Mary Berry Apple And Rhubarb Crumble Recipe

Mary Berry’s Apple and Rhubarb Crumble is a delightful British classic that brings together tart rhubarb and sweet apples under a crunchy, buttery topping.

This recipe serves 6-8 people and can be prepared in about 45 to 60 minutes.

What is Mary Berry Apple And Rhubarb Crumble?

Mary Berry’s Apple and Rhubarb Crumble is a baked dessert that features a layer of sweet apples and tangy rhubarb, topped with a crumbly mixture of butter, flour, and sugar. This dish is renowned for its delightful contrast of textures and flavors.

Other Crumble Recipes

• Delia Smith Rhubarb Crumble
• Mary Berry Rhubarb Crumble With Oats
• Mary Berry Rhubarb Crumble

Why You’ll Love This Recipe

• Simple Ingredients: Utilizes everyday ingredients that are easy to find and affordable.
• Comforting and Homely: Perfect for a cozy night in or to warm you up during colder months.
• Versatile: Easily adaptable with different fruits depending on the season or your preferences.
• Family Favorite: Loved by adults and kids alike, making it a great family dessert.
• Perfect for Occasions: Ideal for gatherings, potlucks, or a sophisticated dessert at dinner parties.

Ingredients Needed to Make Mary Berry Apple And Rhubarb Crumble

• Rhubarb: 500g (about 1.1 lbs), trimmed and cut into 3cm pieces
• Apples: 300g (about 0.66 lbs), peeled, cored, and sliced
• Sugar: 150g (5.3 oz), preferably golden caster sugar for the filling
• Water: 2 tablespoons, to help cook the fruit
• Butter: 120g (4.2 oz), cold and diced, for the crumble topping
• Flour: 180g (6.3 oz), all-purpose flour for the crumble
• Brown Sugar: 80g (2.8 oz), for the crumble topping, which adds a lovely caramelized flavor
• Ground Cinnamon: 1 teaspoon, for a hint of warmth in the filling
• Optional: A pinch of nutmeg or mixed spice for extra flavor in the crumble mix

Equipment

• Large Mixing Bowl: For preparing the crumble topping.
• Baking Dish: Approximately 9×13 inches for assembling and baking the crumble.
• Peeler and Knife: For preparing the apples.
• Cutting Board: For chopping rhubarb and apples.
• Measuring Cups and Spoons: For accurate measurement of ingredients.

Instructions to Make Mary Berry Apple And Rhubarb Crumble

Step 1: Prepare the Fruit

• Combine and Cook: In a medium saucepan, place the rhubarb, apples, sugar, and water. Heat over medium heat for about 5 minutes or until the fruits start to soften slightly.
• Transfer: Once softened, transfer the fruit mixture to your baking dish, spreading it evenly.

Step 2: Make the Crumble Topping

• Mix Ingredients: In a mixing bowl, add flour and cold, diced butter. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs.
• Add Sweetness and Spice: Stir in the brown sugar and cinnamon into the breadcrumb mixture.

Step 3: Assemble the Crumble

• Layer the Topping: Evenly sprinkle the crumble topping over the softened fruit in the baking dish, covering it completely.

Step 4: Bake

• Cook to Perfection: Place the baking dish in the preheated oven at 200°C (400°F). Bake for 30 minutes, or until the topping is golden brown and the fruit mixture bubbles visibly.

What Do I Serve With Mary Berry Apple And Rhubarb Crumble?

• Vanilla Ice Cream: Adds a creamy texture that melts into the warm crumble.
• Custard: A traditional British accompaniment that’s rich and creamy.
• Whipped Cream: A lighter option that complements the tanginess of the fruit.
• Greek Yogurt: Offers a healthier alternative with a tangy twist that pairs well with the sweetness of the crumble.
• Caramel Sauce: Drizzle over the top for a sweet, gooey finish that enhances the dessert’s flavors.
• Fresh Berries: Scatter a handful of fresh berries on the side for a fresh, colorful addition.

Expert Tips to Make Perfect Mary Berry Apple And Rhubarb Crumble

• Chill Your Butter: Keep the butter cold for the best crumble texture.
• Don’t Overwork the Topping: Mix until just combined to keep it crumbly.
• Adjust Sweetness: Depending on the tartness of your rhubarb, you might want to adjust the amount of sugar.
• Pre-cook the Fruits: Lightly pre-cooking the fruits can prevent them from becoming too mushy and helps them release their natural juices for better flavor.
• Add Texture with Nuts: Consider adding chopped almonds or walnuts to the crumble mixture for an extra crunch.
• Spice It Up: Incorporate spices like ginger or cardamom to the fruit mixture for an aromatic twist.

Variations of Mary Berry Apple And Rhubarb Crumble

• Mixed Berry Crumble: Add berries like raspberries or blackberries for a summer twist.
• Pear and Ginger Crumble: Substitute apples with pears and add a bit of ground ginger.
• Nutty Crumble: Mix chopped almonds or walnuts into the crumble topping for added crunch.

How to Store Mary Berry Apple and Rhubarb Crumble Leftovers

1. Refrigerate: Place any leftover crumble in an airtight container to maintain freshness. It can be stored in the refrigerator for up to 4 days. Ensure the container is sealed properly to prevent the crumble from absorbing any odors from other foods.
2. Freeze: For longer storage, the crumble can be frozen. Spoon portions into freezer-safe containers or wrap them tightly in aluminum foil or plastic freezer wrap. This method will keep the crumble fresh for up to 3 months. Label the containers with the date to keep track of storage time.

How to Reheat Mary Berry Apple and Rhubarb Crumble Leftovers

• Oven: Preheat your oven to 180°C (350°F). Place the crumble in an oven-safe dish and cover it loosely with foil to prevent the top from burning. Reheat for about 10-15 minutes, or until it is thoroughly warmed through. If you prefer a crispier topping, remove the foil for the last few minutes of heating.
• Microwave: For a quicker reheating method, transfer a serving of the crumble to a microwave-safe dish. Cover with a microwave-safe lid or paper towel to retain moisture and prevent splattering. Heat on high power for about 2-3 minutes, stirring halfway through to ensure even warmth. Be cautious as the dish and crumble can get very hot.

Can I use frozen rhubarb for Mary Berry Apple and Rhubarb Crumble?

Yes, you can use frozen rhubarb in this recipe. There is no need to thaw it before baking; simply adjust the cooking time slightly, as frozen rhubarb might release more water and require a bit longer in the oven to achieve the desired consistency.

What type of apples are best for making apple and rhubarb crumble?

For the best results in an apple and rhubarb crumble, choose firm apples that hold their shape well during baking. Varieties such as Granny Smith, Honeycrisp, or Braeburn are ideal because they offer a nice balance of tartness and sweetness that complements the rhubarb.

How can I make my crumble topping extra crunchy?

To achieve an extra crunchy crumble topping, you can add a layer of rolled oats or chopped nuts like almonds or walnuts to the flour and butter mixture. Additionally, make sure to sprinkle a little extra sugar over the top before baking, as the sugar caramelizes and adds to the crunchiness.

Is it necessary to peel the apples for the crumble?

Peeling the apples is recommended for this recipe because it ensures a smoother filling, which contrasts nicely with the textured crumble topping. However, if you prefer a more rustic dessert, you can leave the skins on; just make sure to wash them thoroughly before slicing.

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