✔ Updated · US + metric amounts, fruit swaps + make-ahead
My apple crumble is inspired by Mary Berry's classic British method: tart apples softened briefly in a pan with butter and light muscovado sugar, under a simple rubbed-in topping of flour, butter and crunchy demerara. I make it the minute fall apples show up.
At a glance
The one tip that matters: Cook the apples only until the edges soften and let them cool before adding the topping. Warm fruit melts the butter in the crumble and turns it soggy instead of crisp.
It bakes hot for 20 minutes and then lower until the top is golden and the juices bubble at the edges. Below you'll find US and metric amounts, the best apples to use, blackberry, pear, plum and rhubarb variations, and how to make it ahead or freeze it.
Why You'll Love This Apple Crumble
- A crisp, buttery topping, with demerara sugar for crunch and a few clumps that bake into golden nuggets.
- Soft but not mushy apples, thanks to a short cook in the pan before baking.
- Easy to adapt, with blackberry, pear, plum, raspberry and rhubarb swaps and a make-ahead plan.
What Makes This Apple Crumble Mary Berry Style?
Mary Berry's approach to apple crumble is classic British home baking: no oats, no nuts and no complicated spice mix, just tart cooking apples and a topping of plain flour, butter and demerara sugar. This version, inspired by that style rather than copied from any one of her books, keeps those features, for a soft, tart-sweet filling under a crisp, buttery topping:
- A short pan cook: the apples soften for a few minutes with butter and a splash of water before baking, so they're tender but not mushy.
- Light muscovado sugar in the fruit for a gentle toffee note, and demerara sugar in and on the topping for crunch.
- A rubbed-in crumble of roughly three parts flour to two parts butter and one part sugar.
- Two oven temperatures: a hot start to set and color the topping, then a lower heat so the fruit bubbles without the top burning.
Apple Crumble Variations: Blackberry, Pear, Plum, Raspberry and Rhubarb
The same method works with other fruit. Keep the total fruit at about 2 1/2 lb (1.1 kg) and swap in up to a third of the apples, or more for rhubarb. Soft berries don't need cooking in the pan; just fold them into the cooled apples.
| Variation | What to swap | Tips |
|---|---|---|
| Apple and blackberry | Replace about 12 oz (350 g) of apple with fresh or frozen blackberries | Fold the berries in after the apples have cooled. Add 1 to 2 tablespoons more sugar if the berries are sharp. |
| Apple and pear | Use half apples and half ripe but firm pears | Pears are sweeter and juicier, so cook them for only 2 to 3 minutes and use the smaller amount of sugar. |
| Apple and plum | Replace about a third of the apples with halved, pitted plums | Plums release lots of juice. Stir 1 teaspoon of cornstarch into the sugar to thicken it. |
| Apple and raspberry | Replace about 8 oz (225 g) of apple with raspberries | Scatter the raspberries over the apples in the dish so they stay whole. |
| Apple and rhubarb | Use half apples and half rhubarb cut into 1-inch pieces | Cook the rhubarb with the apples for 3 to 4 minutes and add up to 1/4 cup more sugar. |
Metric and US Measurements
Crumble is a British dessert, so it's often written in grams. The recipe card gives both. If you bake by weight, use 1.1 kg cooking apples, 25 g butter and 75 to 100 g light muscovado sugar for the fruit, and 175 g plain flour, 115 g butter and 55 g demerara sugar for the topping. Bake in a 25 cm dish at 200°C (180°C fan) for 20 minutes, then 180°C (160°C fan) for 20 to 25 minutes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pick a sharp apple. British cooking apples such as Bramley turn soft and fluffy with a lovely tartness. In the US, use Granny Smith, or mix Granny Smith with a firmer sweet apple such as Honeycrisp or Braeburn, and use the smaller amount of sugar. I usually go half Granny Smith, half Honeycrisp: sharp enough to stand up to the custard.
- Keep the butter cold. Cold butter rubs in to fine crumbs instead of a paste. Run your hands under cold water first if they're warm, or pulse the topping briefly in a food processor. Rubbing in the topping is Lucy's favorite job, so her hands get the cold-water rinse too.
- Don't press the topping down. A loose, uneven layer lets the heat through so it crisps. Packing it down makes it dense and doughy, and yes, I’ve served that version once.
- Add warmth gently. 1/2 teaspoon of ground cinnamon in the apples, or a little grated nutmeg, works well, but too much hides the apple flavor.
- Make extra crumble. The raw topping freezes for up to 3 months in a bag. Scatter it straight from frozen over fruit and add 5 minutes to the baking time.
Classic Apple Crumble Inspired by Mary Berry
8
servings25
minutes45
minutes1
hour10
minutesA classic British apple crumble in the style of Mary Berry: cooking apples softened briefly with butter and light muscovado sugar, topped with a rubbed-in butter, flour and demerara crumble, then baked hot and finished lower until golden and bubbling.
Ingredients
- For the Apple Filling
2 1/2 lb (about 1.1 kg) cooking apples, such as Bramley (or tart Granny Smith), peeled, cored and cut into 1/2-inch pieces
2 tablespoons water
1 oz (2 tablespoons / 25 g) unsalted butter
1/3 to 1/2 cup (75 to 100 g) light muscovado sugar or light brown sugar (use the smaller amount for sweeter apples)
- For the Crumble Topping
6 oz (1 1/3 cups / 175 g) all-purpose (plain) flour
4 oz (1 stick / 115 g) cold unsalted butter, cubed
2 oz (1/4 cup / 55 g) demerara sugar, plus 1 tablespoon for sprinkling
- To Serve
custard, cream, vanilla ice cream or crème fraîche
Directions
- Cook the Apples
- Heat the oven to 400°F (200°C, or 180°C fan) and have ready a shallow 10-inch (25 cm) round ovenproof pie dish.
- Peel, quarter and core the apples, then cut them into roughly 1/2-inch pieces. They don’t need to be perfect, just similar in size so they cook evenly.
- Put the apples in a wide pan with the 2 tablespoons of water and the 1 oz of butter. Cook over gentle heat for about 5 to 6 minutes, stirring often, until the apples are just starting to soften at the edges but still hold their shape.
- Take the pan off the heat, stir in the muscovado sugar and taste, adding a little more sugar if the apples are very sharp. Spread the apples out and let them cool for about 10 minutes while you make the topping.
- Make the Crumble and Bake
- Put the flour in a large bowl and add the cold cubed butter. Rub the butter into the flour with your fingertips until the mixture looks like coarse breadcrumbs, then stir in the 2 oz of demerara sugar. A few pea-sized clumps are good; they bake into crunchy nuggets.
- Spoon the cooled apples and their juices into the pie dish and level the surface.
- Scatter the crumble evenly over the apples right to the edges, without pressing it down, then sprinkle with the remaining 1 tablespoon of demerara sugar.
- Bake for 20 minutes, then reduce the oven to 350°F (180°C, or 160°C fan) and bake for another 20 to 25 minutes, until the top is golden and the fruit is bubbling at the edges. If the top browns too fast, cover it loosely with foil.
- Let the crumble stand for 5 to 10 minutes, then serve warm with custard, cream, vanilla ice cream or crème fraîche.
Notes
- You’ll require a round, shallow, ovenproof pie dish measuring 25cm (10 inches) in diameter.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Apple Crumble
Warm apple crumble is traditionally served with hot custard in the UK. Pouring cream, vanilla ice cream and crème fraîche are all good too. For more apple desserts, try our apple crisp without oats, fried apples or homemade apple pie filling.
Frequently Asked Questions
What apples are best for apple crumble?
Bramley cooking apples are the classic British choice because they soften into a fluffy, tart filling. If you can't find them, Granny Smith apples work well, either alone or mixed with a firmer sweet apple such as Honeycrisp or Braeburn. Adjust the sugar to taste.
Should you cook the apples before making apple crumble?
It's optional, but I always do it. A few minutes in a pan with butter and water starts the apples softening, so the fruit is tender by the time the topping is golden. I let them cool before the crumble goes on, so the butter in the topping doesn't melt into a paste.
Can you make apple crumble ahead of time?
Yes. Assemble the crumble with cooled apples, cover and refrigerate it for up to 24 hours, then bake as directed, adding 5 to 10 minutes. You can also freeze the unbaked crumble for up to 3 months and bake it from frozen at 350°F (180°C) for about 50 to 60 minutes, until bubbling.
How do you store and reheat leftover apple crumble?
Cool leftovers, cover and refrigerate them for up to 4 days. Reheat portions in a 350°F (180°C) oven for 15 to 20 minutes, covered loosely with foil, until hot all the way through. The microwave works too, but the topping will be softer.
What can you add to apple crumble?
Blackberries are the most popular addition. Swap up to a third of the apples for blackberries, raspberries, chopped pears, plums or rhubarb. For extra crunch, replace a quarter of the flour in the topping with rolled oats or chopped nuts.
🥧 Baking for Thanksgiving? Browse our Thanksgiving pies and desserts, plus the sides and a make-ahead timeline.
