Mary Berry Apple and Rhubarb Crumble with Oats Recipe

Mary Berry’s Apple and Rhubarb Crumble with Oats is a wholesome, comforting dessert that combines the sweetness of apples, the tang of rhubarb, and the crunch of an oat topping. It’s the perfect way to enjoy seasonal fruit, and the oat crumble adds a rustic texture that contrasts beautifully with the soft, juicy filling. Serve warm with custard, cream, or ice cream for the ultimate treat.

What is Mary Berry Apple and Rhubarb Crumble with Oats?

This crumble features a layer of chopped apples and rhubarb sweetened with sugar, topped with a golden, buttery mixture of flour, oats, and sugar. The oats give the topping a hearty texture, while the rhubarb and apple create a flavorful, slightly tart filling that balances the dish.

Other Popular Recipes

• Mary Berry Rhubarb Crumble
• Mary Berry Rhubarb and Ginger Crumble
• James Martin Rhubarb and Ginger Crumble

Why You Should Try This Recipe

• Perfect Balance of Tart and Sweet – Apples mellow the tangy rhubarb.
• Crunchy Oat Topping – Adds texture and rustic charm.
• Simple and Family-Friendly – Easy enough for everyday baking.
• Versatile with Other Fruits – Swap or mix in berries or pears.
• Great for Freezing or Making Ahead – Ideal for batch cooking.

Ingredients Needed to Make Mary Berry Apple and Rhubarb Crumble with Oats

For the filling:

• Rhubarb (500g / 1.1 lbs, chopped into 1-inch pieces)
• Cooking Apples (500g / 1.1 lbs, peeled, cored, and sliced)
• Caster Sugar (125g / ½ cup + 1 tbsp)
• Ground Cinnamon or Ginger (½ tsp, optional)

For the oat crumble topping:

• Plain Flour (100g / ¾ cup)
• Cold Butter (100g / ½ cup, diced)
• Demerara Sugar or Light Brown Sugar (75g / ⅓ cup)
• Rolled Oats (75g / ¾ cup)
• Optional: Pinch of salt for balance

Equipment Needed

• Mixing bowl
• Large ovenproof baking dish (1.5L or more)
• Pastry blender or fingertips for rubbing
• Oven preheated to 190°C (170°C fan) / 375°F / Gas Mark 5

Instructions to Make Mary Berry Apple and Rhubarb Crumble with Oats

Step 1: Preheat the oven

• Set the oven to 190°C (170°C fan) / 375°F / Gas 5.

Step 2: Prepare the fruit filling

• Place the rhubarb and apples into your baking dish.
• Sprinkle with caster sugar and cinnamon or ginger if using.
• Toss gently and let sit for 5–10 minutes to start releasing juices.

Step 3: Make the oat crumble topping

• In a large bowl, combine the flour and cold butter.
• Rub together with your fingertips until the mixture resembles coarse breadcrumbs.
• Stir in the sugar and rolled oats evenly.

Step 4: Assemble and bake

• Scatter the crumble mixture over the fruit. Do not press it down—keep it loose.
• Bake for 35–40 minutes, or until the top is golden and the fruit is bubbling at the edges.

Step 5: Cool slightly and serve

• Let it cool for 5–10 minutes, then serve warm with custard, ice cream, or cream.

What Goes Well With Mary Berry Apple and Rhubarb Crumble with Oats

• Traditional Custard – A smooth and creamy classic.
• Double Cream or Pouring Cream – Rich and silky.
• Vanilla Ice Cream – A cool, sweet contrast.
• Greek Yogurt – A lighter, tangy option.
• Maple Syrup Drizzle – Adds an earthy sweetness.
• Toasted Almonds – For extra crunch, if sprinkled on top.

Expert Tips for the Best Crumble

• Use tart apples like Bramley – They soften well and balance the rhubarb.
• Don’t skip the oats – They add chew and color to the topping.
• Avoid over-mixing the crumble – Keep the topping crumbly, not sandy.
• Let the fruit sit briefly with sugar – This softens it slightly before baking.
• Check for bubbling around the edges – A sign it’s cooked through.

Easy Variations of Apple and Rhubarb Crumble

• Add Chopped Stem Ginger – For extra warmth and spice.
• Mix in Strawberries or Raspberries – To soften the tartness.
• Swap Demerara for Honey – For a floral twist in the topping.
• Gluten-Free Version – Use GF flour and certified oats.
• Nutty Crumble – Add 50g chopped walnuts or pecans to the topping.

Best Practices to Store Apple and Rhubarb Crumble

• Refrigerate Leftovers – Keep in an airtight container for up to 3 days.
• Reheat in Oven or Microwave – Oven maintains the topping’s texture best.
• Freeze Before Baking – Assemble, wrap well, and freeze for up to 3 months. Bake from frozen with added time.
• Label and Date for Freezing – Keeps storage organized and safe.

Nutrition Value (per serving, based on 6 servings)

• Calories: ~350
• Carbohydrates: ~46g
• Sugar: ~28g
• Fat: ~15g
• Fibre: ~4g

FAQs

Can I use eating apples instead of cooking apples?

Yes, but keep in mind that eating apples are sweeter and hold their shape better. If you use them, you may want to reduce the added sugar slightly and expect a firmer fruit texture.

Do I need to peel the apples for crumble?

It’s recommended. Peeling the apples ensures a soft, even texture that blends well with the tender rhubarb during baking.

Can I prepare the crumble in advance?

Absolutely. You can assemble the crumble up to 24 hours in advance and store it covered in the fridge. Alternatively, freeze it unbaked and bake from frozen, adding 10–15 minutes to the total time.

How do I keep the oat topping crispy?

For the crispiest results, avoid covering the crumble after baking, and reheat in the oven instead of the microwave to retain the crunch.

Final Words

Mary Berry’s Apple and Rhubarb Crumble with Oats brings a rustic, home-baked charm to your table with its sweet, tangy fruit base and golden oaty topping. It’s a comforting dessert that’s easy to make, endlessly adaptable, and loved by all ages. A true British classic with a delicious twist.

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