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British · International

Apple and Berry Crumble

Vegetarian

Sliced apples and mixed berries baked under a buttery oat and brown-sugar crumble until bubbling and golden. Serve warm with custard, cream or ice cream.

Apple and Berry Crumble is a British dessert from United Kingdom, ready in about 1 hour 10 minutes and made with apple and butter. It serves 6 and is rated beginner to cook.

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Prep
20 min
Cook
40 min
Rest
10 min
Total
1 h 10 min
Serves
6
Level
Beginner
Calories
410

Ingredients

6 servings

For the fruit

For the crumble

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 190 °C. Toss the apples (opens in a new tab) and berries with the sugar (opens in a new tab), lemon juice (opens in a new tab), cinnamon (opens in a new tab) and cornstarch (opens in a new tab) and spread in a 20 × 30 cm baking dish (opens in a new tab).

  2. Step 2

    Rub the butter (opens in a new tab) into the flour and salt with your fingertips until it looks like coarse breadcrumbs, then stir in the oats (opens in a new tab) and brown sugar (opens in a new tab). Squeeze a few clumps together for texture.

    • 8 min

  3. Step 3

    Scatter the crumble evenly over the fruit without pressing down.

    • 2 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  4. Step 4

    Bake until golden and the fruit juices bubble up at the edges, 35–40 minutes. Rest 10 minutes before serving.

    • 38 min
    • 190°C

About this dish

Origin
United Kingdom · Commonly attributedCrumble is a classic British pudding; similar fruit crisps are popular in North America.Also popular in Ireland, Australia, New Zealand, United StatesMore food from United Kingdom
Dish
Dessert · Desserts
Cooking method
Oven-baked
Taste
sweet, fruity, buttery, aromatic / warmly spiced
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-sodium
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Freezer-friendly · Child-friendly · Festive & celebration
Cook more with
Apple · Butter · Sugar · Lemon juice · Cinnamon · Cornstarch
Techniques
Baking

Allergens

  • Contains, can be adapted: Milkfrom butter
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour, rolled oats

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

410 kcal per serving

Calculated

1 serving ≈ 221 g · recipe makes 6

Where the energy comes from

  • Protein 4%
  • Carbohydrate 62%
  • Fat 34%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy410 kcal185 kcal
Protein4.5 g2.1 g
Carbohydrate65.2 g29.5 g
Net carbohydrate59.2 g26.8 g
Sugars33.5 g15.1 g
Added sugars19.6 g8.9 g
Fibre6 g2.7 g
Fat16 g7.2 g
Saturated fat9.6 g4.3 g
Trans fat——
Cholesterol39 mg18 mg
Sodium221 mg100 mg
Salt equivalent0.6 g0.3 g
Vitamins & minerals per serving
Potassium
253 mg
Calcium
43 mg
Iron
2 mg
Magnesium
30 mg
Vitamin A (RAE)
132 µg
Vitamin C
12 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
86 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chill the crumble topping for 10 minutes before scattering for a crunchier finish.

Common mistakes

  • Packing the topping down, which makes it dense and doughy.

Serve with

  • Warm with custard, cream, vanilla ice cream or thick yogurt.

Storage

  • Keeps 3 days in the fridge; unbaked crumble freezes for 3 months.

Reheating

  • Reheat in a 180 °C oven for 15 minutes.

Variations

  • Rhubarb crumble (United Kingdom): Use 700 g chopped rhubarb with a little extra sugar in place of the apples and berries.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Apple, peeled, cored and sliced4 piece · 720 g
  • Blackberries, rinsed; frozen used straight from the freezer150 g
Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 20 min

    Knead until smooth and soft; it should feel like an earlobe.

  2. Rest · about 10 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Bake · about 38 min at 190 °C

    Puffed with golden-brown spots on both sides.

  4. Start to finish: about 1 h 8 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Gummy or wet crumb

    Likely causes

    • Under-baked
    • Sliced while hot
    • Hydration too high for the flour

    What to do

    • Bake to 93–96 °C inside (cakes: clean skewer)
    • Cool completely on a rack before slicing
    • Reduce water by 3–5% or use a stronger flour
  • Collapsed or sunken middle

    Likely causes

    • Oven door opened too early
    • Too much leavening or sugar
    • Under-baked centre
    • Over-proofed yeast dough

    What to do

    • Don't open the oven for the first two-thirds of baking
    • Measure leaveners exactly with spoons, levelled
    • Test the centre before removing
    • Proof less
  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Cracked or domed top

    Likely causes

    • Oven too hot (crust sets before the centre rises)
    • Too much leavening
    • Overmixed batter

    What to do

    • Lower the oven 10–15 °C
    • Use the exact leavening amount
    • Fold just until combined
  • Big holes or tunnels

    Likely causes

    • Overmixed batter (cakes, muffins)
    • Air trapped while shaping bread
    • Uneven proof

    What to do

    • Mix quick breads only until no dry flour shows
    • Degas gently and shape tightly
    • Proof covered in an even, warm place
  • Dry or crumbly

    Likely causes

    • Too much flour (scooped, not weighed)
    • Over-baked
    • Too little fat or sugar

    What to do

    • Weigh flour, or spoon it into the cup and level
    • Check 5 minutes early
    • Don't cut fat or sugar by more than a quarter without another moisture source

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