Mary Berry Apple and Pear Crumble Recipe – The Ultimate Comforting Autumn Pudding
Introduction
There’s nothing quite like a warm homemade crumble when the weather turns crisp. This classic Mary Berry-style apple and pear crumble combines sharp, tangy cooking apples with juicy, sweet pears under a golden, buttery topping that cracks satisfyingly with every spoonful.
It’s the kind of old-fashioned British pudding that feels like a hug in a dish – ideal for cosy weekends, Sunday lunches, or whenever you need a simple yet impressive dessert. Best of all, it serves six generously and comes together in no time.
Ingredients
For the fruit filling:
- 450g (1lb) Bramley apples (or other sharp cooking apples)
- 450g (1lb) ripe but firm pears, such as Conference or Comice
- 50g light brown soft sugar
- 1 tsp ground cinnamon or ground ginger (optional, but highly recommended)
- 1 tbsp lemon juice
For the crumble topping:
- 225g plain flour
- 110g unsalted butter, chilled and cut into cubes
- 100g demerara sugar
You’ll also need a lightly buttered 1.4-litre (2½ pint) shallow ovenproof dish.
How to Make Mary Berry Apple and Pear Crumble
- Get the oven ready
Preheat your oven to 200°C (180°C fan) / Gas Mark 6. Lightly butter your ovenproof dish to prevent any sticky fruit from clinging later. - Prepare the fruit
Peel, core, and chop both the apples and pears into even chunks roughly 2.5cm (1 inch) in size. Pop them straight into the prepared dish. Even-sized pieces mean everything cooks at the same rate – no crunchy bits hiding under soft ones. - Season the filling
Scatter over the light brown sugar, your chosen spice if using, and the lemon juice. Give everything a gentle toss so the fruit is nicely coated. The lemon helps balance the sweetness and stops the apples from browning too much. - Make the crumble topping
In a large mixing bowl, tip in the plain flour and add the chilled butter cubes. Using just your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs. Try to keep it light – this is what gives you that lovely crisp texture. - Add the sugar
Stir through 50g of the demerara sugar with a fork. This keeps the mixture airy and prevents any heavy clumps from forming. - Assemble and finish
Spoon the crumble mixture evenly over the fruit, covering it completely but without pressing it down – you want those lovely crunchy bits, not a dense layer. Sprinkle the remaining 50g demerara sugar over the top for extra crunch and a beautiful golden finish. - Bake to perfection
Place the dish in the oven and bake for 35–40 minutes until the topping is a deep golden brown and you can see the fruit juices bubbling up enticingly around the edges. - Rest and serve
Let the crumble sit for about 10 minutes before serving. This short wait allows the juices to settle and thicken slightly, making it easier (and safer!) to dish up.
Serve with generous scoops of vanilla ice cream, warm custard, or even a drizzle of double cream – whatever you fancy.
Handy Tips for the Best Apple and Pear Crumble
- Pick the right pears: Go for firm, ripe varieties like Conference or Comice. They hold their shape beautifully and offer a lovely sweetness that pairs perfectly with tart apples. Steer clear of very soft pears, which can turn mushy during baking.
- Even chopping is key: Similar-sized pieces ensure the fruit cooks evenly. You’ll avoid ending up with some pieces still firm while others have collapsed.
- Spice it up: A teaspoon of cinnamon brings comforting warmth, while ginger adds a gentle fiery note. Feel free to experiment – both work wonderfully with the natural fruit flavours.
- Keep the topping light: Rub the butter in quickly and gently. Overworking it can melt the butter and leave you with a heavy, greasy crumble instead of that light, crisp finish we all love.
Nutrition Information (per serving, 1/6th of the crumble)
- Calories: 475 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 46mg
- Sodium: 11mg
- Total Carbohydrates: 74g
- Dietary Fibre: 6g
- Sugars: 48g
- Protein: 5g
Note: Values are approximate and can vary slightly depending on exact ingredients and brands used.
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Frequently Asked Questions
What are the best pears for an apple and pear crumble?
Firm, ripe pears that hold their shape work best – Conference, Comice, or Anjou are excellent choices. They bring a sweet flavour that balances the tartness of the apples without turning watery.
Should you peel the pears?
Yes, it’s generally better to peel them. Pear skin can be a bit tough or grainy once baked, and peeling gives a smoother, more enjoyable texture in the finished pudding.
Can I use tinned pears instead of fresh?
You can in a pinch, but drain them really well first and reduce the sugar in the filling since tinned pears are usually packed in syrup. The texture will be softer, but it still makes a tasty crumble.
My crumble turned out too watery – what can I do?
Pears release quite a bit of juice as they cook. To help thicken things, try tossing the fruit with a tablespoon of plain flour or cornflour along with the sugar before adding the topping. It makes all the difference.
Final Thoughts
This Mary Berry apple and pear crumble is proper British comfort food at its finest – simple ingredients, straightforward method, and results that never fail to please. Whether you’re feeding the family or treating guests, it’s sure to become a regular in your autumn and winter repertoire.
Give it a go this weekend and let me know how you serve yours. Custard? Ice cream? Both? There’s no wrong answer when it comes to crumble!
Enjoy every spoonful.
