| COOKED | Large apple suited to baking under a pastry crust or a crumble topping, such as a Bountiful, Bramley, Grenadier, Newton Wonder or Peasgood's Nonsuch (6) |
| CRIMP | A kink/wave in hair or wool fibres; a pinch in the edge of a pie's pastry crust; or, a connector for a length of beading thread, cable or wire (5) |
| APPLEPIE | A pudding of Bramleys or other cookers baked under a pastry crust, to which a bed prepared as a practical joke is likened (5,3) |
| EATER | Apple best enjoyed fresh and raw, as opposed to a cooker, such as a Bramley, suited to baking/stewing (5) |
| REINE | '___ des Reinettes' is an apple suited to long winter storage (5) |
| EATERS | Apples suitable for consuming raw, as opposed to "cookers", such as Blenheim Oranges or Bramleys, more suited to baking or stewing (6) |
| ROE | Sushi topping such as tobiko or masago |
| CREAMSAUCE | Rich pasta topping such as Alfredo |
| BERRY | Type of fruit that a bramble-picker, cook or forager might bake under a crumble topping, prepare in summer pudding or transform into wine (5) |
| SHOOFLYPIE | Rich tart made of treacle, baked in a pastry case with a crumble topping (7,3) |
| RHUBARB | Plant with edible leaf-stalks traditionally stewed in sugar and baked with a crumble topping (7) |
| CROSTINI | Italian bruschetta-like toasts served with toppings such as mozzarella, tomatoes and olives or broad bean and pea puree with mint and pecorino (8) |
| AKIN | Similar to baking ingredients (4) |
| PIP | Word for a single blossom; a lily of the valley rhizome; a chirp of a bird; a dot on a domino; or, from the name of an apple grown from seed, a tiny fruitlet or kernel of a Bramley, Cox, grape, strawb |
| ROCK | Flint, granite or other solid part of Earth's crust; or, a stick of seaside candy, often as hard as said stone (4) |
| CRISP | Anglo-Saxon word for curly/frizzy hair originally, later a wafer of potato deep-fried as a snack; or, a pudding of fruit with a crumble-like topping (5) |
| BAGUETTE | From "baton", "stick" or "wand", an elongated ficelle-like loaf of French bread with a crisp crust; or, something reminiscent of this in shape, such as a long rectangular gem or an astragal-like mould |
| LUTING | A word for cement or clay for stopping holes, thus a strip of pastry used to seal the crust or lid of a pie (6) |
| PIE | A bakemeat with a pastry crust; the "maggie", conjectured to collect miscellaneous objects; a confused pile of type; or, any jumbled mixture (3) |
| TURNOVER | Gross revenue taken by a business in a given period; or, a pastry that is often triangular with a Bramley apple filling (8) |
