Mary Berry Apple Crumble
Crunchy with Walnuts & Sunflower Seeds this Mary Berry Apple Crumble never gets soggy!
Ingredients
- 5 oz 1.5kg apples, like Bramley or Granny Smith to get the right acidity and texture.
- ½ lemon juice only
- ½ cup 100g light muscovado sugar
- 6 tablespoons water
For the topping crumble mix
- 6½ tablespoons 50g plain flour
- 1/3 cup 50g porridge oats
- 3/4 cup 150g light muscovado sugar
- 5½ oz 150g walnuts, roughly chopped
- 1/3 cup 50g sunflower seeds
- 3½ oz 100g unsalted butter, softened
Instructions
- Oven. Preheat the oven to 180C.
- Cook the apples. Peel and cut the apples into thin slices. Place lemon juice, sugar, and six tablespoons of water in a small casserole. Bring to a boil, then place in the oven for around 20 minutes until the apple is tender but not too much to become pulp!
- Dry ingredients. Add the dry topping ingredients to a mixing bowl.
- Mix butter. Rub the butter into the dry ingredients until it is thoroughly blended forming a perfect crumble topping.
- Bake. Spread the mixture evenly over a baking tray. Bake until golden brown and crisp.
- Serve. Take out from the oven after around 20 minutes. Gently break up the crumble and sprinkle it over the hot apple.