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Mary Berry Apple and Cinnamon Crumble Recipe

Mary Berry Apple and Cinnamon Crumble Recipe

Mary Berry's apple and cinnamon crumble is a classic British pudding with warmly spiced Bramley apple under a buttery, oat-topped crumble.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 Portions
Course: Dessert
Cuisine: British
Calories: 430
Ingredients Method Notes

Ingredients
  

  • Apple Filling:
  • 900 g Bramley apples peeled, cored, and in 3cm chunks
  • 100 g golden caster sugar — adjust to taste
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • Zest of ½ unwaxed lemon
  • 2 tbsp water
  • Crumble Topping:
  • 175 g plain flour
  • 100 g rolled oats
  • 175 g cold unsalted butter in small cubes
  • 125 g demerara sugar
  • 1 tsp ground cinnamon
  • Pinch of fine salt
  • To Serve:
  • Proper pouring custard clotted cream, or vanilla ice cream

Method
 

  1. Preheat oven to 190°C / 170°C fan / Gas 5. Butter a deep 28x20cm ovenproof dish generously.
  2. Place apple chunks in dish. Add sugar, cinnamon, ginger, lemon zest, and water — toss gently. Taste and adjust sugar if the apple is very sharp.
  3. Rub cold butter into flour, oats, cinnamon, and salt with fingertips — rough, uneven crumbs with some pea-sized pieces remaining. Add demerara — stir through with a fork. Do not rub further.
  4. Scatter crumble loosely over the apple filling — do not press down.
  5. Bake 40–45 minutes until topping is deep golden and apple is bubbling vigorously at the edges. Rest 5 minutes. Serve warm with custard.

Notes

Use Bramleys always — they collapse and give the classic tender, juicy apple filling.
Do not press the crumble down — scatter loosely for the lightest, crispiest topping.
Leave some butter pieces larger — rough, uneven crumble gives better texture.
Wait for vigorous bubbling at the edges before removing — the apple must be fully cooked.
Taste raw apple before baking — Bramleys vary in tartness. Adjust sugar accordingly.
Freeze assembled before baking for up to 3 months.
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