One of the cosiest and heartwarming desserts, apple crumble are proof something utterly delicious can be dead simple.
Cooking legend Mary Berry offers a straightforward recipe that is sure to have people clamouring for a second helping. With autumn ushering in peak apple season, there’s no better time to indulge.
Begin by gently cooking slices of fresh, sharp apple with some sugar and a dash of lemon. Then, crown the apples with a rich, buttery crumb topping and give it a spell in the oven.
The crumble is studded with oats, sugar, and walnuts, providing that perfect contrast to the soft cooked apples. Be sure to serve it up with a generous pour of custard or a scoop of ice cream for the ultimate treat.
As featured on BBC Food, the Express reports the recipe description: “The apples and the nutty topping are cooked separately in Mary Berry’s apple crumble, producing exceptional crunch.”
Mary Berry’s apple crumble recipe
Ingredients
- 1.5kg cooking apples
- 1⁄2 lemon, juice only
- 100g light muscovado sugar
- 50g plain flour
- 50g porridge oats
- 150g light muscovado sugar
- 150g walnuts, roughly chopped
- 50g sunflower seeds
- 100g softened butter
Method
- Preheat the oven to 180C/160C Fan/Gas 4.
- Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.
- Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps.
- Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Stir to break up the crumble and sprinkle over the hot apple.