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Mary Berry’s Apple Crumble

Finished with a buttery topping, Mary Berry's ultimate apple crumble recipe from Mary Makes It Easy is a one to pull out for cold wintery evenings.

From the book


Just a classic and the best – my ultimate favourite crumble. Although, plum and rhubarb are up there as some of the best, too!

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1.5kg (3lb 5oz) cooking apples, peeled, cored and roughly chopped
30g (1oz) butter
175g (6oz) light muscovado sugar
For the crumble topping:
175g (6oz) plain flour
115g (4oz) butter, cut into cubes
55g (2oz) demerara sugar, plus a little extra to sprinkle

Essential kit

You will need a 25cm (10in) round shallow ovenproof pie dish.


Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a 25cm (10in) round shallow ovenproof pie dish.

Place the apples in a wide-based pan, add 2 tablespoons of water and the butter and cook over a gentle heat for about 6 minutes, until tender, stirring regularly. Remove from the heat, stir in the sugar and set aside to cool.

To make the crumble topping, measure the ingredients into a large bowl and rub together, using your fingertips, until the mixture looks like breadcrumbs.

Spoon the cold apple into the pie dish and level the surface. Sprinkle an even layer of crumble topping over the apple, then sprinkle over a little extra demerara sugar.

Cook in the preheated oven for 20 minutes. Lower the temperature to 180°C/160°C Fan/Gas 4 and cook for a further 20 minutes until golden and bubbling.

Serve hot with cream, custard, ice cream or crème fraîche!

Mary’s Tips: Can be assembled up to 6 hours ahead. Best cooked to serve. Freezes well assembled and uncooked.


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