Mary Berry's Apple Crumble

• portions: 6 servings

Ingrédients

For the filling

1 ½ kg cooking apples, peeled, cored and roughly chopped

30g butter

125g light muscovado sugar

For the crumble

260g plain flour

170g butter, cut into cubes

80g demerara sugar, plus a little extra to sprinkle

Instructions

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, the butter and any spices and cook over a gentle heat for about 10 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.