Mary Berry Apple Crumble Recipe

This golden, biscuit-like Mary Berry Apple Crumble is made with tender Bramley apples, crunchy demerara sugar, and ready in just 50 minutes. The buttery topping stays perfectly crisp while the spiced fruit juices bubble up around the edges, creating a comforting contrast of textures. I love how the pre-cooked apple filling ensures there are absolutely no soggy surprises at the bottom.

The Secret To Getting It Right

I learned quickly that the main difference in Mary Berry’s approach is how she treats the fruit. Unlike many recipes where raw apples are thrown straight into the dish, this version softens the apples in a pan with butter first. This simple step releases the excess liquid before baking, ensuring your crumble topping sits on a rich, thick compote rather than sinking into a watery mess.

Another lesson I picked up is the importance of texture in the topping. By using demerara sugar instead of just caster sugar, you get a wonderful crunch that resembles a biscuit. It is a small tweak that elevates a standard Sunday pudding into something that feels properly restaurant-quality.

Mary Berry Apple Crumble Ingredients

• For the Apple Filling:
• 1.5kg Bramley apples (peeled, cored, and thinly sliced)
• 50g butter
• 100g light muscovado sugar
• 1 tsp ground cinnamon (optional)
• 2 tbsp water
• For the Crumble Topping:
• 175g plain flour
• 115g cold butter (cubed)
• 75g demerara sugar
• 1 tbsp extra demerara sugar (for sprinkling)

How To Make Mary Berry Apple Crumble

1. Preheat and Prep: Preheat your oven to 200°C (180°C fan/Gas 6). Grease a shallow 1.2-litre (2-pint) ovenproof dish with a little butter.
2. Soften the Apples: Place the sliced Bramley apples in a large, wide-based saucepan with the 50g of butter and 2 tablespoons of water. Cook over a gentle heat for about 5–7 minutes, stirring occasionally, until the apples have softened but still hold their shape.
3. Sweeten the Filling: Remove the pan from the heat. Stir in the muscovado sugar and cinnamon (if using) until combined. Tip the mixture into your prepared baking dish and level it out with a spoon. Allow it to cool slightly while you make the topping.
4. Make the Crumble: Measure the plain flour into a large mixing bowl. Add the cubed cold butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
5. Add Crunch: Stir the 75g demerara sugar into the crumble mixture. Do not overmix; you want it loose and textured.
6. Assemble and Bake: Sprinkle the crumble topping evenly over the cooked apples. Scatter the extra tablespoon of demerara sugar on top for a final crunch. Bake in the oven for 25–30 minutes until the top is golden brown and the fruit is bubbling at the sides.

Recipe Tips

• Keep it Cold: Ensure your butter is fridge-cold before rubbing it into the flour. If the butter is too soft, the mixture will become greasy and heavy rather than light and crumbly.
• Don’t Press Down: When adding the topping to the fruit, sprinkle it lightly and do not pack it down. A loose topping allows air to circulate, making it crispier.
• Variety Check: Bramley apples are essential because they break down into a fluffy puree. Eating apples like Braeburn or Gala will stay too firm and won’t give you that classic soft filling.
• Add Texture: For a nutty twist often favoured by Mary, you can stir 50g of chopped walnuts or oats into the crumble mixture before baking.

What To Serve With Apple Crumble

This dessert begs for a creamy companion to cut through the tartness of the Bramley apples. Warm vanilla custard is the traditional choice, pouring into the cracks of the crumble topping. Alternatively, a scoop of vanilla bean ice cream provides a lovely hot-cold contrast that melts into a sauce as you eat.

How To Store

Leftover crumble can be stored in the fridge for up to 3 days. Cover the dish tightly with foil or cling film once cool. To reheat, place individual portions in the microwave or warm the whole dish in a 160°C oven for 15 minutes to crisp up the topping again.

FAQs

• Can I freeze this apple crumble?
  Yes, you can freeze it either baked or unbaked. If freezing unbaked, assemble it completely, wrap well, and freeze for up to 3 months. Bake from frozen, adding 15–20 minutes to the cooking time.
• Why is my crumble topping powdery?
  This usually happens if there isn’t enough butter or if the butter wasn’t rubbed in thoroughly. Make sure the mixture looks like moist breadcrumbs before adding the sugar.
• Can I use brown sugar for the topping?
  Yes, demerara is a type of brown sugar that adds crunch. You can substitute it with light brown soft sugar, but you will lose a bit of the gritty texture that makes this version special.

Nutrition

• Calories: 445 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 150mg
• Total Carbohydrate: 62g
• Protein: 3g