Mary Berry Apple Cinnamon Crumble ​ Recipe

This warmly spiced Mary Berry Apple Cinnamon Crumble is made with tangy Bramley apples, a generous amount of ground cinnamon, and a buttery crumble topping. This recipe creates a perfect comforting dessert, with soft apples infused with warm cinnamon under a crisp, buttery, and golden topping. It’s the ideal dessert for a chilly autumn evening or after a Sunday lunch, serving 6 people.

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Mary Berry Apple Cinnamon Crumble Ingredients

For the Apple Cinnamon Filling:

• 900g (2lb) Bramley apples
• 2 tbsp caster sugar
• 1 ½ tsp ground cinnamon
• 1 tbsp lemon juice
• 2 tbsp water

For the Crumble Topping:

• 225g plain flour
• 110g unsalted butter, chilled and cubed
• 50g caster sugar
• 50g demerara sugar, for sprinkling

How To Make Mary Berry Apple Cinnamon Crumble

1. Preheat your oven and prepare the dish. Heat the oven to 200°C (180°C Fan, Gas Mark 6). Lightly butter a 1.4-litre (2 ½ pint) shallow ovenproof dish.
2. Prepare the apples. Peel, core, and cut the Bramley apples into thick, even slices. Place them directly into the prepared dish.
3. Season the apple filling. Sprinkle the caster sugar, ground cinnamon, and lemon juice over the sliced apples. Add the water and toss everything together gently until the apples are evenly coated in the cinnamon and sugar.
4. Make the crumble topping. In a large bowl, add the plain flour and the chilled, cubed butter. Use your fingertips to rub the butter into the flour until the mixture looks like coarse breadcrumbs.
5. Add the sugar. Stir the 50g of caster sugar into the crumble mixture. Use a fork or a knife to mix, which helps keep the topping light and airy.
6. Assemble the crumble. Spoon the crumble topping evenly over the cinnamon-spiced apples. Sprinkle it on loosely and avoid pressing it down.
7. Bake until golden brown. Sprinkle the demerara sugar evenly over the top for a crunchy finish. Bake for 35-40 minutes, or until the topping is crisp and golden and the apple filling is bubbling up at the edges.
8. Rest before serving. Let the crumble stand for about 10 minutes after baking. This allows the hot filling to cool slightly and set, making it easier to serve.

Recipe Tips

• Use Fragrant Cinnamon: For the best flavour, use a good-quality, fresh ground cinnamon. A fragrant spice will make a noticeable difference and provide that classic warm, comforting aroma and taste.
• Choose Bramley Apples: Bramley apples are ideal for crumbles as they break down during baking into a soft, fluffy purée. Their natural tartness is the perfect balance for the sweet topping and warm cinnamon.
• Keep the Butter Cold: For a perfectly crisp and crumbly topping, use butter that is chilled straight from the fridge. Rub it into the flour quickly with just your fingertips to prevent it from becoming warm and oily.
• Don’t Press Down the Topping: To achieve a light, crunchy crumble, always sprinkle the topping loosely over the fruit. Compacting it will result in a dense, biscuit-like layer instead of a delicate crumble.

What To Serve Apple Cinnamon Crumble

This classic Apple Cinnamon Crumble is best served hot from the oven. It pairs perfectly with a generous pouring of warm, creamy custard, which complements the warm spice. A scoop of vanilla ice cream that melts into the hot fruit or a drizzle of thick double (heavy) cream are also delicious accompaniments.

How To Store Apple Cinnamon Crumble Leftovers

• Refrigerate: Once the crumble has cooled to room temperature, cover the dish with foil or transfer the leftovers to an airtight container. It can be stored in the refrigerator for up to 3 days.
• Reheat: To enjoy leftovers and re-crisp the topping, place the crumble in an oven preheated to 180°C (160°C Fan, Gas Mark 4) for 15-20 minutes, or until it is heated through.

Mary Berry Apple Cinnamon Crumble Nutrition Facts

Serving size: 1/6th of crumble

• Calories: 455 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 10mg
• Total Carbohydrate: 69g
• Dietary Fiber: 4g
• Sugars: 41g
• Protein: 4g

Frequently Asked Questions

• Can I use different apples other than Bramley? Yes, you can use eating apples like Cox’s or Granny Smiths. They will hold their shape more than Bramley apples, resulting in a chunkier filling. As they are sweeter, you might want to slightly reduce the amount of caster sugar in the filling.
• Can I add other spices to the crumble? Certainly. A pinch of ground nutmeg or a ¼ teaspoon of mixed spice can be added along with the cinnamon to give the filling an even deeper, more complex spiced flavour.
• How much cinnamon should I use? This recipe uses 1 ½ teaspoons for a distinct but not overpowering cinnamon flavour. If you are a big fan of cinnamon, you can increase this to 2 teaspoons.
• My crumble topping was soggy. What did I do wrong? A soggy topping is usually caused by either the fruit filling being too wet or the crumble topping being pressed down too firmly. Ensure you only add the specified amount of water and always sprinkle the topping on lightly without compacting it.

Try More Recipes:

• Mary Berry Apple And Blackberry Crumble Cake​ Recipe
• Mary Berry​ Apple And Rhubarb Crumble Recipe
• Mary Berry Blackberry And Apple Crumble​ Recipe