Mary Berry Apple Crumble

This was the first crumble I ever baked solo. I was 14, home from school, and there were windfall apples rolling around the back step. I remember thinking, “How hard can it be?” Turns out, hard enough to burn the topping, undercook the apples, and somehow still have everyone scrape the dish clean.

Now I’ve made this dozens of times—sometimes with tweaks, sometimes straight from Mary’s book—and it’s become my failsafe. But I’ve still over-stirred the apples (turned to mush), and once I didn’t cool the filling before adding the topping—hello, soggy top.

If you want that golden crunch and soft-but-not-mushy filling, let me show you how to nail it.

WHY THIS ONE WORKS SO WELL

Mary keeps it simple, but clever. Muscovado sugar in the filling adds this deep, caramel note that caster sugar just can’t match. It turns the apples rich and almost jammy.

And then there’s the topping: butter rubbed into plain flour with just enough demerara for crunch. No oats, no nuts—just classic crumble, done properly.

But here’s the sneaky key: cool the apples before adding the topping. If they’re hot, the crumble melts before it bakes and never gets crisp. Learned that one the hard way.

INGREDIENTS + WHY THEY MATTER

• Cooking Apples (1.5kg) – Bramleys are best. Tart, fluffy when baked, and soak up sugar like a sponge. Don’t use eating apples—they go sludgy.
• Light Muscovado Sugar (175g) – Adds toffee-like richness to the filling. I’ve tried with caster—it’s not the same.
• Butter (for both layers) – You need cold for crumble, but soft-ish is fine for the apples.
• Plain Flour (175g) – No raising agents needed. This keeps the topping crumbly, not cakey.
• Demerara Sugar (55g) – Big crystals = crunch. I sprinkle extra on top for bonus golden bits.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want oats? Sure—replace 50g of flour in the topping with rolled oats. You’ll get a rougher, chewier crumble.
• Need it GF? Use a plain gluten-free blend. Works well, but keep the butter cold—GF flour can clump.
• No muscovado? Soft dark brown sugar is a decent sub. White sugar is too sharp.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soggy topping	Poured it on hot filling	Always cool fruit before topping
Apples turned to mush	Stirred too much	Cook gently and stop once just tender
Pale topping	Didn’t use demerara	Always sprinkle a bit extra before baking
Burnt edges	Dish too shallow	Use a proper 25cm pie dish, not a flan tin

HOW TO MAKE MARY BERRY’S APPLE CRUMBLE

1. Preheat oven to 200°C (180°C fan). Butter a 25cm shallow pie dish.
2. Cook apples with 2 tbsp water and the butter over low heat for 6 mins. Don’t stir too much—just until tender.
3. Remove from heat, stir in muscovado sugar, and let cool completely.
4. Make crumble: Rub cold butter into flour with fingertips until it looks like coarse crumbs. Stir in demerara sugar.
5. Assemble: Spoon cooled apple mix into dish. Sprinkle crumble topping evenly. Add a pinch more sugar over the top.
6. Bake 20 mins at 200°C, then reduce to 180°C and bake 20 mins more, until golden and bubbling at the edges.
7. Serve hot with cream, custard, or a scoop of vanilla ice cream.

TIPS FROM MY KITCHEN

• I cook the apples just enough—too soft and they collapse in the oven.
• I freeze the butter cubes for 5 minutes before crumbling—makes the topping crisper.
• I always cool the fruit before topping. No shortcuts here.
• For reheating: cover with foil and bake at 160°C for 15–20 mins. Crisp, not soggy.

STORAGE + SERVING

• Fridge: Keeps 3 days, covered.
• Freezer: Up to 3 months. Cool fully before wrapping.
• To Reheat: Oven is best. Microwave makes it a bit soft, but still good.
• Best With: Custard, obviously—but crème fraîche is lovely too.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: I’ve tried it—it’s not awful, but it’s not the same. Use ¼ tsp max. Dull heat instead of zing.

Q: My veg didn’t brown in the oven—what went wrong?
A: You probably overcrowded the tray. Use two trays and space it out.

Q: Can I make this a day ahead?
A: Absolutely. Even better the next day. Cool it fully first.

Q: Can I add cream or milk?
A: Yes! I’ve added a splash of double cream to the apples before. Makes it extra rich.

Try More Recipes:

• Mary Berry Blackberry and Apple Crumble
• Mary Berry French Apple Tart
• Mary Berry Baked Apple Lemon Sponge