Mary Berry Apple Crumble​ Recipe

This comforting Mary Berry Apple Crumble is made with tangy Bramley apples, a hint of cinnamon, and a rich, buttery crumble topping finished with demerara sugar. This recipe creates a dessert with soft, warm baked apples under a crisp, golden, and perfectly sweet topping. It’s the ultimate family dessert, perfect for a cozy autumn evening or Sunday lunch, and generously serves 6 people.

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Mary Berry Apple Crumble Ingredients

For the Apple Filling:

• 900g (2lb) Bramley apples
• 2 tbsp caster sugar
• 1 tsp ground cinnamon (optional)
• 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 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 slice the Bramley apples into thick, even slices. Place them in the prepared dish.
3. Season the apple filling. Sprinkle the caster sugar, ground cinnamon (if using), and lemon juice over the apples. Add the water and toss gently to combine everything.
4. Make the crumble topping. In a large, clean bowl, add the plain flour and the chilled, cubed butter. Using just your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
5. Add the sugar. Stir the 50g of caster sugar into the crumble mixture with a knife or fork to keep it light and airy.
6. Assemble the crumble. Spoon the crumble topping evenly over the apples in the dish. Be careful not to press it down, as this will result in a heavy, dense topping.
7. Bake until golden. Sprinkle the demerara sugar evenly over the top of the crumble. Bake for 35-40 minutes, or until the topping is crisp and golden-brown and the apple filling is bubbling up at the sides.
8. Rest and serve. Allow the crumble to stand for about 10 minutes before serving. This allows the filling to cool slightly and set.

Recipe Tips

• Use Bramley Apples: For the best apple crumble, use Bramley apples. They have a high acid content and break down during cooking to create a soft, fluffy, and tangy purée that perfectly complements the sweet topping.
• Keep Ingredients Cold: For a light and crispy crumble topping, use butter straight from the fridge and rub it in quickly with your fingertips to prevent it from warming up and becoming greasy.
• Don’t Compact the Topping: When you add the crumble mixture over the fruit, sprinkle it on loosely. Patting it down will make it dense and doughy instead of light and crisp.
• Add Oats for Extra Crunch: For an even crunchier topping, you can substitute 50g of the plain flour with 50g of rolled oats. This adds a lovely texture and a slightly nutty flavour.

What To Serve Apple Crumble

A classic apple crumble is best served hot, straight from the oven. The ultimate accompaniment is a generous pouring of warm, traditional English custard. Alternatively, a scoop of good-quality vanilla ice cream that melts into the warm fruit is delicious, as is a drizzle of double (heavy) cream or a dollop of clotted cream.

How To Store Apple Crumble Leftovers

• Refrigerate: Once cooled, cover the dish with foil or transfer the leftovers to an airtight container. Store in the refrigerator for up to 3 days.
• Reheat: To reheat, place the crumble in an oven preheated to 180°C (160°C Fan, Gas Mark 4) for 15-20 minutes, or until heated through. This will also help to re-crisp the topping.

Mary Berry Apple Crumble Nutrition Facts

Serving size: 1/6th of crumble

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 10mg
• Total Carbohydrate: 68g
• Dietary Fiber: 4g
• Sugars: 40g
• Protein: 4g

Frequently Asked Questions

• Can I use different apples instead of Bramley? Yes, you can. If you use eating apples like Cox’s or Braeburn, they will hold their shape more and be sweeter. You may want to reduce the amount of sugar in the filling slightly. A mix of Bramley and eating apples also works wonderfully.
• Can I make the crumble topping in a food processor? Absolutely. To make it in a food processor, add the flour and chilled butter to the bowl and pulse briefly until the mixture looks like breadcrumbs. Be careful not to over-process. Tip the mixture into a bowl and stir in the sugar by hand.
• Can I prepare this dessert ahead of time? Yes. You can prepare the apple filling and the crumble topping and store them in separate airtight containers in the refrigerator for up to 24 hours. Assemble the crumble just before baking to prevent the topping from becoming soggy.
• My crumble topping is soggy. What went wrong? A soggy topping is usually caused by two things: either the fruit filling was too wet, or the topping was compacted and pressed down. Ensure your apples are not sitting in too much liquid and always sprinkle the crumble topping on lightly and loosely.

Try More Recipes:

• Mary Berry Sugar Free Carrot Cake​ Recipe
• Mary Berry​ Carrot Cake Cupcakes Recipe
• Mary Berry Carrot Cake With Pineapple​ Recipe