Right — this one isn’t fancy, and that’s half the point. It’s not trying to be delicate or elegant. It’s a warm pudding. It’s an “I had a hard week” kind of bake. The kind you serve still in the dish, on the table, with spoons and not much talking.
I’ve made this crumble cake more times than I can count — and honestly, I never measure the apples anymore. Just peel until the bowl looks full enough and call it good. The crumble topping is one of those “rub it in and hope for the best” jobs. If your hands are cold, even better. It’s the kind of dessert that forgives you for being a bit slapdash.
Why You’ll Love It
- No mixer, no stress, no weird ingredients
- The apples can be bruised, bashed, or on their last day
- Crumble topping = edible gold
- Makes your whole house smell like someone who’s coping well
- Leftovers reheat brilliantly — breakfast with yoghurt is a vibe
- People will think you’ve made an effort (you sort of have)
Ingredients
- About 1.5kg cooking apples (give or take, honestly)
- 30g butter
- 175g light muscovado sugar
For the topping:
- 175g plain flour
- 115g cold butter (chopped small-ish)
- 55g demerara sugar, plus a bit more to sprinkle
How to Make It
Soften your apples (and your mood):
In a big pan, chuck the apples in with a splash of water and the 30g butter. Simmer gently till they’re soft-ish. Not mash. Not raw. Stir in the muscovado sugar, then let it cool a bit. Go make tea.
Make the crumble:
Rub the flour and butter together with your fingertips till it looks like lumpy sand. Not too fine — you want texture. Stir in the demerara.
Layer it up:
Pour your apple mixture into a baking dish. Something deep-ish. Spoon the crumble topping over the apples. Don’t flatten it — let it be messy.
Sugar sparkle & bake:
Sprinkle a bit more demerara sugar on top. Bake at 200°C (180 fan) for 20 mins, then turn it down to 180°C (160 fan) and give it another 20 mins or so, till it’s golden and bubbling.
Serve it straight from the dish:
No ceremony. Spoon into bowls. Add cream, ice cream, or custard. Or not. Still amazing.
Common Mistakes and How to Dodge Them
Topping gone pale and sad?
Didn’t bake it long enough. And sprinkle that sugar — it helps brown.
Soggy bottom?
Your apples were probably too juicy. Drain off a bit next time.
Topping’s gone weird and doughy?
Butter was too warm or you mixed too hard. Use cold hands and light fingers.
Too sweet?
Use fewer sweet apples, or swap some sugar for lemon juice. It’s forgiving.
Storage & Reheating
Fridge:
Keep in a container or just foil over the dish. Lasts 4–5 days.
Freezer:
Wrap well (foil + bag is best) and freeze for up to 3 months. Label it unless you like crumble roulette.
To reheat:
Oven: 180°C, 10 mins or so.
Microwave: 30-second bursts. Cover it. Still good.
Cold: honestly? Still delicious.
FAQ
Can I use normal eating apples?
Yes. Just reduce the sugar a touch. Or don’t. Nobody’s checking.
Can I prep this ahead of time?
Yep. Assemble and keep in the fridge, bake when ready. It’s chill like that.
Gluten-free?
Use a GF plain flour blend. Won’t be exactly the same, but still lovely.
Can I add cinnamon?
Sure. Or ginger. Or nutmeg. Or don’t. It’s your crumble.
Nutrition Facts (Per Serving)
Calories: ~190
Fat: 9g
Carbs: 26g
Sugar: 12g
Fibre: 1g
Protein: 2g
Sodium: 105mg
Try More Mary Berry Recipes:
Mary Berry Apple Crumble Cake
Description
A warm, unpretentious bake with soft apples and a crunchy, golden crumble topping — made to be shared and eaten with big spoons.
Ingredients
Instructions
- Stew apples with butter and water till soft. Stir in sugar, cool slightly.
- Rub flour and butter to make crumble, add sugar.
- Spread apples in dish, top with crumble.
- Sprinkle more sugar, bake at 200°C for 20 mins.
- Lower temp to 180°C, bake another 20 mins.
- Serve warm. No need to be fancy.
Notes
- Use cold butter and light hands for best crumble texture.
- Sprinkle demerara on top — don’t skip it.
- Let apples cool a bit before adding topping so it stays crisp.
- Serve hot, with cream if you’ve got it.