Mary Berry Recipes

Home / Dessert / Classic Bramley Apple Crumble

Ah, the humble apple crumble! It's a dish that evokes such lovely memories for so many of us, a truly timeless classic that has graced countless kitchen tables across the country. There’s something utterly comforting about the aroma of cinnamon-spiced apples bubbling beneath a golden, buttery topping, isn't there? It’s a simple pleasure, yet one that brings so much joy.

This particular recipe is one I’ve cherished for years, a true testament to the beauty of uncomplicated baking. It relies on good, honest ingredients and straightforward steps, ensuring a beautifully consistent result every single time. Whether you're a seasoned baker or just starting your culinary journey, this crumble is wonderfully forgiving and incredibly rewarding.

With its tender, tangy apples and that irresistible crumbly texture, it’s sheer perfection served warm with a dollop of cream or a generous helping of homemade custard. It’s not just a dessert; it’s a warm hug in a bowl, perfect for a chilly evening or indeed, any time you fancy a truly delightful treat. Let’s get baking, shall we?

Why You'll Love This Recipe

Uses tart Bramley apples for a perfect balance of flavour and a beautifully soft filling.
The crumble topping is wonderfully buttery, achieving a satisfying golden crunch with demerara sugar.
It's a straightforward recipe, perfect for all skill levels, delivering consistent, delicious results every time.

Ingredients

For the Apple Filling:
600g (approx. 3-4 medium) Bramley apples, peeled, cored, and sliced
50g (1/4 cup) caster sugar (superfine sugar)
1 teaspoon ground cinnamon
2 tablespoons water
For the Crumble Topping:
200g (1 1/2 cups) plain flour (all-purpose flour)
100g (1/2 cup) cold butter, cut into cubes
100g (1/2 cup) demerara sugar (turbinado sugar), plus extra for sprinkling
1/2 teaspoon ground cinnamon (optional, for extra warmth)

Equipment Needed

Large mixing bowl • Saucepan • Ovenproof dish (approx. 20cm x 25cm or 2-litre capacity) • Vegetable peeler • Apple corer (optional) • Sharp knife • Chopping board • Measuring cups/scales

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Lightly grease an ovenproof dish (approximately 20cm x 25cm or a 2-litre capacity round dish).
Prepare the apple filling: Place the peeled, cored, and sliced Bramley apples into a saucepan with the caster sugar, 1 teaspoon of ground cinnamon, and 2 tablespoons of water.
Cook over a medium heat for about 5-7 minutes, stirring occasionally, until the apples have softened slightly but still retain some bite. This step helps ensure your apples are perfectly tender in the finished crumble. Tip the cooked apples into your prepared ovenproof dish and spread evenly.
Now for the crumble topping: In a large mixing bowl, rub the cold butter cubes into the plain flour using your fingertips. Do this until the mixture resembles fine breadcrumbs. The key here is to keep your hands cool to prevent the butter from melting too quickly.
Stir in the 100g of demerara sugar and the optional 1/2 teaspoon of ground cinnamon. Give it a good mix to combine everything thoroughly.
Evenly scatter the crumble topping over the softened apples in the dish. Don't press it down too firmly; you want a lovely loose texture.
Sprinkle a little extra demerara sugar over the top of the crumble. This will give it a beautiful golden, crunchy finish.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apple filling is bubbling at the edges.
Remove from the oven and allow to stand for a few minutes before serving. Serve warm with plenty of custard, cream, or a scoop of vanilla ice cream. Pure bliss!

Perfect Substitutions

Apples: While Bramleys are superb, you can use a mix of cooking and eating apples (e.g., Granny Smith with Braeburn) for a different flavour profile. Adjust sugar if using sweeter apples.
Flour: For a gluten-free option, use a good quality gluten-free plain flour blend, ensuring it contains xanthan gum for structure.
Sugar (topping): Granulated sugar can be used instead of demerara, but demerara gives a lovelier crunch.
Butter: A plant-based baking block can be used for a dairy-free alternative, ensuring it's cold.

Serving Suggestions

This classic apple crumble is simply divine served warm with a generous pour of creamy vanilla custard – my personal favourite! Alternatively, a dollop of clotted cream or a scoop of good quality vanilla bean ice cream makes for an equally delightful accompaniment. For a festive touch, a little brandy cream wouldn't go amiss! If you enjoyed this, you might also love our Mary Berry's Rhubarb Crumble and Mary Berry's Classic Blackberry and Apple Crumble.

How to Store \u0026 Reheat

Storage: Leftover apple crumble can be stored, covered, in the refrigerator for up to 3 days. Reheating: To reheat, place individual portions in the microwave until warmed through, or for a crispier topping, place the entire dish (or portions) in a preheated oven at 160°C (140°C fan/325°F/Gas Mark 3) for 15-20 minutes, or until piping hot.

Mary's Secrets to Success

The key to a truly magnificent crumble lies in the texture of your topping – aim for a lovely 'breadcrumb' consistency, not a paste! And do remember to cook your apples slightly before adding the topping; this prevents a raw, crunchy base and ensures your apples are beautifully tender and juicy without making the crumble soggy. A little extra sprinkle of demerara sugar just before baking gives that exquisite golden crust. Sheer perfection!

Frequently Asked Questions

How do I get a really crunchy crumble topping?

The secret to a glorious crunch lies in a few things: using cold butter, not overworking the dough when rubbing it in, and that final sprinkle of demerara sugar before baking. Also, ensure your oven is at the correct temperature for that golden finish.

My crumble topping seems too wet/dry, what went wrong?

If it's too wet, you might have used too much butter or your hands were too warm. Try adding a tiny bit more flour. If it's too dry and won't form crumbs, add a tiny bit more cold butter, a small cube at a time, and rub it in gently. It's all about feel!

Can I prepare this crumble in advance?

Yes, you certainly can! You can assemble the entire crumble, both the fruit base and the topping, in your ovenproof dish and store it covered in the refrigerator for up to 24 hours before baking. Just add about 10-15 minutes to the baking time if baking from cold.

Why do you recommend Bramley apples?

Bramley apples are simply superb for crumbles because they are wonderfully tart and break down beautifully when cooked, creating a lovely soft, tangy filling that perfectly balances the sweet crumble topping. Other apples can be used, but you might need to adjust the sugar content slightly.