1 week Ago By Melanie Kaidan
Mary Berry ’s apple crumble with walnuts takes this classic pudding up a notch with a deliciously crunchy topping that’s set to be a real crowd-pleaser. The addition of walnuts and sunflower seeds to the crumble topping gives it an extra bit of texture and flavour, making it a little bit more special than your typical apple crumble . With a preparation time of just 30 minutes and an oven bake of around 20, this dish is simple to prepare yet offers all the indulgence you could want in a homemade dessert.
Sharing this recipe from the star baker’s book ‘ Mary Berry Cooks’, the BBC stated: “The apples and the nutty topping are cooked separately in Mary Berry ’s apple crumble, producing exceptional crunch.” When made according to the recipe , this crumble serves up to six people - perfect for sharing after a family meal. Ingredients 1.
5kg cooking apples Half lemon, juice only 100g light muscovado sugar For the topping 50g plain flour 50g porridge oats 150g light muscovado sugar 150g walnuts, roughly chopped 50g sunflower seeds 100g softened butter Method Begin by heating the oven to 180C (or 160C if using a fan oven) or Gas mark four. Peel the apples, remove their cores, and slice them thinly. Place the apple slices into a small ovenproof dish, then add the lemon juice, sugar, and six tablespoons of water.
Bring the mixture to a boil, then transfer the dish to the oven. Bake for approximately 20 minutes, or until the apples are tender yet still hold their shape, avoiding them turning into mush. In a separate bowl, combine the dry ingredients for the topping.
Rub in the butter until it is well distributed, and the mixture forms small clumps. Spread the mixture evenly over a baking tray and bake for around 20 minutes, or until the topping is golden and crispy. Once done, give the crumble a quick stir to break up any larger pieces and sprinkle it generously over the warm apples.
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