This easy, comforting apple crumble by Mary Berry is a delicious dessert that’s simple to prepare and packed with tender, sweet apples under a crisp, buttery topping. Perfect for cozy nights, it’s flexible enough to make with ingredients you likely have on hand. Serve hot with creamy custard, ice cream, or crème fraîche for a real treat!
Ingredients Needed
- 1.5kg (3lb 5oz) cooking apples, peeled, cored and roughly chopped
- 30g (1oz) butter
- 175g (6oz) light muscovado sugar (1 ½ cups packed)
For the Crumble Topping:
- 175 g (6 oz) plain flour (1 ½ cups)
- 115 g (4 oz) butter, cubed (½ cup)
- 55 g (2 oz) demerara sugar (¼ cup), plus extra to sprinkle
How To Make Apple Crumble
- Preheat the oven: 200°C/180°C Fan/400°F/Gas 6. Prepare a 25 cm (10 in) round shallow ovenproof pie dish.
- Cook apples: Place the apples in a large pan with 2 tablespoons of water and the butter. Cook over a gentle heat for about 6 minutes, stirring regularly, until tender. Remove from the heat, stir in the muscovado sugar, and set aside to cool.
- Make the crumble topping: In a large bowl, add the flour, cubed butter, and demerara sugar. Rub the mixture together with your fingertips until it resembles breadcrumbs.
- Assemble the crumble: Spoon the cooled apple mixture into the prepared pie dish and level the surface. Sprinkle an even layer of crumble topping over the apples and sprinkle a little extra demerara sugar on top.
- Bake: Bake in the preheated oven for 20 minutes, then lower the temperature to 180°C/160°C Fan/Gas 4 (350°F) and bake for an additional 20 minutes until golden and bubbling.
- Serve: Enjoy hot with cream, custard, ice cream, or crème fraîche!
Recipe Tips
- Use cooking apples for the best texture and flavor—these apples hold up well and become soft without turning mushy.
- Cool the apples before adding the crumble topping so the topping stays crisp and doesn’t sink into the apples while baking.
- Rub the butter into the flour gently with your fingertips to create a light, crumbly texture in the topping—avoid overworking it.
- Bake until the crumble is golden and bubbling to ensure a crispy topping and perfectly cooked filling—this step gives the best texture and flavor!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover apple crumble cool completely to room temperature. Then, cover it tightly or transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, wrap the apple crumble tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw in the fridge overnight before enjoying cold or gently reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the apple crumble in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 465
- Total Fat: 12g
- Saturated Fat: 1g
- Sodium: 11mg
- Potassium: 362mg
- Total Carbohydrate: 91g
- Dietary Fiber: 8g
- Sugars: 48g
- Protein: 10g
Try More Mary Berry Recipes:
- Mary Berry Fish Lasagne
- Mary Berry Chicken Tikka Masala
- Mary Berry Chocolate Eclairs
- Mary Berry Fish Pie
Mary Berry Apple Crumble
Description
This easy, comforting apple crumble by Mary Berry is a delicious dessert that’s simple to prepare and packed with tender, sweet apples under a crisp, buttery topping. Perfect for cozy nights, it’s flexible enough to make with ingredients you likely have on hand. Serve hot with creamy custard, ice cream, or crème fraîche for a real treat!
Ingredients
For the Crumble Topping:
Instructions
- Preheat the oven: 200°C/180°C Fan/400°F/Gas 6. Prepare a 25 cm (10 in) round shallow ovenproof pie dish.
- Cook apples: Place the apples in a large pan with 2 tablespoons of water and the butter. Cook over a gentle heat for about 6 minutes, stirring regularly, until tender. Remove from the heat, stir in the muscovado sugar, and set aside to cool.
- Make the crumble topping: In a large bowl, add the flour, cubed butter, and demerara sugar. Rub the mixture together with your fingertips until it resembles breadcrumbs.
- Assemble the crumble: Spoon the cooled apple mixture into the prepared pie dish and level the surface. Sprinkle an even layer of crumble topping over the apples and sprinkle a little extra demerara sugar on top.
- Bake: Bake in the preheated oven for 20 minutes, then lower the temperature to 180°C/160°C Fan/Gas 4 (350°F) and bake for an additional 20 minutes until golden and bubbling.
- Serve: Enjoy hot with cream, custard, ice cream, or crème fraîche!
Notes
- Use cooking apples for the best texture and flavor—these apples hold up well and become soft without turning mushy.
- Cool the apples before adding the crumble topping so the topping stays crisp and doesn’t sink into the apples while baking.
- Rub the butter into the flour gently with your fingertips to create a light, crumbly texture in the topping—avoid overworking it.
- Bake until the crumble is golden and bubbling to ensure a crispy topping and perfectly cooked filling—this step gives the best texture and flavor!
Mary Berry Apple Crumble