Mary Berry Apple Crumble Recipe

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This classic apple crumble is everything you want from a comforting British pudding: softly cooked apples, lightly spiced and topped with a crisp, buttery crumble. It has a lovely contrast of textures, with tender fruit underneath and a golden topping that melts into custardy apples as it bakes. The recipe is very straightforward and ideal for beginners, yet reliable enough for experienced bakers. From start to finish, it takes about 50 minutes and fills the kitchen with the most comforting aroma.

Ingredients

For the Apple Filling

750g cooking apples (such as Bramley), peeled, cored and sliced
75g caster sugar
1 tsp ground cinnamon
1 tbsp lemon juice
2 tbsp cold water

For the Crumble Topping

175g plain flour
100g cold unsalted butter, cut into cubes
75g caster sugar
25g demerara sugar

How to Make Mary Berry Apple 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 without burning.
Cook the apples: Put the sliced apples into a saucepan with the caster sugar, cinnamon, lemon juice and water. Cook gently over a low heat for about 5 minutes until the apples are just beginning to soften.
Transfer to a dish: Spoon the warm apple mixture into a lightly buttered ovenproof dish, spreading it out evenly.
Make the crumble topping: Place the flour in a bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs.
Add the sugars: Stir in the caster sugar and demerara sugar, making sure they are evenly distributed through the crumble mixture.
Assemble: Sprinkle the crumble topping evenly over the apples. Do not press it down, as this helps keep the topping light and crisp.
Bake: Bake in the preheated oven for 35–40 minutes until the topping is golden and the apples are bubbling around the edges.
Cool slightly: Remove from the oven and allow to stand for 5 minutes before serving so the filling settles.

Tips for the Best Apple Crumble

How do I stop the topping from becoming soggy?

Make sure the apples are not too wet before baking and avoid pressing the crumble mixture down. A light, loose topping stays crisp.

Which apples work best?

Cooking apples such as Bramley give the best balance of sharpness and softness. You can mix in a dessert apple for extra sweetness if you like.

Can I make the crumble in advance?

You can prepare the crumble topping and apples separately a day ahead and assemble just before baking for the best texture.

Serving Suggestions

Serve warm with hot custard for a traditional finish
Pair with vanilla ice cream for contrast
Add softly whipped cream for a lighter option

Storage

Room Temperature

Once cooled, the crumble can be kept covered at room temperature for up to 24 hours.

Refrigerator

Store in the fridge for up to 3 days. Reheat gently in the oven to restore the topping’s crispness.

Freezing

The baked crumble freezes well for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

Calories: 380 kcal
Carbohydrates: 55g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Sodium: 45mg

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 dessert rather than a loaf, but you can bake it in individual ramekins for smaller portions.

What size dish works best?

An ovenproof dish around 20 x 25cm gives a good depth of apples and topping.

Can I use wholemeal flour for the topping?

You can replace half the flour with wholemeal, but the crumble will be slightly more rustic in texture.

Is this apple crumble suitable for children?

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