Cooking apple on the left. Stewing on the right with blackberries

Before trying this highly recommended apple crumble cheesecake recipe by Jane’s Patisserie, I was left with a dilemma.

In front of a cooking apple stand, I had a brain fog moment: I couldn’t remember whether I always bought too many or too few of the fruit for baking. So I erred on the side of caution, purchased 10, and needed two (there’s our answer).

That meant I had a lot to stew, and fast. And seeing as I already trust Mary Berry for my bolognese, scones, tomato soup, and much more, I figured this was also a case for the former Great British Bake Off host.

I followed her advice for the “classic” crumble filling and ended up with an almost........

© HuffPost