Mary Berry Apple Cinnamon Crumble Recipe

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This comforting apple cinnamon crumble is a timeless British pudding with soft, gently spiced apples and a crisp, buttery topping. The texture is everything you want from a crumble, tender fruit beneath a golden crunch that melts in the mouth. It is simple to make, suitable for confident beginners, and perfect for family lunches or relaxed dinners. From start to finish, it takes just over an hour.

Ingredients

For the apple filling

750g cooking apples, peeled, cored and sliced
75g caster sugar
1½ tsp ground cinnamon
1 tbsp lemon juice
1 tbsp cornflour
For the crumble topping
- 175g plain flour
- 100g unsalted butter, chilled and diced
- 75g light brown sugar
- 50g rolled oats

How to Make Mary Berry Apple Cinnamon Crumble

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble bakes evenly and the topping turns golden.
Prepare the apples: Put the sliced apples into a large bowl. Add the caster sugar, cinnamon, lemon juice and cornflour, then mix gently until the apples are evenly coated.
Assemble the filling: Spoon the apple mixture into a lightly buttered ovenproof dish, spreading it out into an even layer.
Make the crumble topping: Place the flour and butter into a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
Add sweetness and crunch: Stir in the light brown sugar and oats, making sure everything is well combined but still crumbly.
Top the apples: Sprinkle the crumble mixture evenly over the apples without pressing it down, which helps keep the topping light.
Bake: Bake for 40 to 45 minutes until the topping is golden and the apple filling is bubbling around the edges.
Rest before serving: Remove from the oven and allow to stand for 5 to 10 minutes so the filling settles slightly.

Tips for the Best Apple Crumble

Why is my crumble topping not crisp?

This usually happens if the butter is too soft or the topping is pressed down. Use cold butter and sprinkle the topping lightly.

How do I stop the apples from being watery?

The cornflour helps thicken the juices as the apples cook. Make sure it is mixed evenly with the fruit.

Can I make it less sweet?

You can reduce the sugar in the filling slightly, especially if using naturally sweet apples.

What apples work best?

Cooking apples give the best balance of flavour and texture, but a mix of cooking and eating apples also works well.

Serving Suggestions

Serve warm with custard
Add a scoop of vanilla ice cream
Pair with lightly whipped cream
Enjoy cold the next day with yoghurt

Storage

Room temperature

Cover and keep for up to 24 hours in a cool place.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat gently before serving.

Freezing

Freeze once baked and fully cooled for up to 3 months. Defrost overnight and reheat until piping hot.

Nutrition

Calories: 380 kcal
Carbohydrates: 55g
Protein: 5g
Fat: 16g
Saturated fat: 9g
Sodium: 40mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

This recipe is designed as a crumble rather than a cake, so it is best baked in a shallow ovenproof dish.

What size dish works best?

A medium ovenproof dish around 23 x 30cm gives the ideal depth for both fruit and topping.

Can I use wholemeal flour for the topping?

You can replace half the flour with wholemeal, though the topping will be slightly denser.

Is this crumble suitable for children?

Yes, it is gently spiced and not overly sweet, making it ideal for all ages.