Mary Berry Apple crumble with walnuts and sunflower seeds

Mary Berry Apple Crumble the ultimate classic favourite. Finished with a buttery topping and soft sweet apples underneath its a big warm hug on any chilly evening
The apples and the nutty topping are cooked separately in Mary Berry’s unusual crumble, producing an exceptional crunch.

Mary Berry recipes
From Mary Berry Cooks

Ingredients

• 1.5kg/3lb 5oz cooking apples
• ½ lemon, juice only
• 100g/3½oz light muscovado sugar

For the topping

• 50g/1¾oz plain flour
• 50g/1¾oz porridge oats
• 150g/5½oz light muscovado sugar
• 150g/5½oz walnuts, roughly chopped
• 50g/1¾oz sunflower seeds
• 100g/3½oz softened butter

Method

1. Preheat the oven to 180C/350F/Gas 4 (160C fan).
2. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.
3. Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp.
4. Stir to break up the crumble and sprinkle over the hot apple.

Serving Suggestions

What would pair well with the Mary Berry apple crumble?

It pairs perfectly with ice cream instead of custard. And for that special spot of decadence pour yourself a glass of prosecco – the fizz and tang balances the sweetness.