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Dessert · British

Apple crumble

Bramley apples cooked till they collapse, buttery crumble on top, custard alongside.

75 min 25 min hands-on Serves 6 British Kid friendly

Apple crumble is soft, spiced apples under a buttery, crisp topping, a homely British pudding at its best. The contrast of tart fruit and sweet, crunchy crumb is the whole appeal. It is quick to throw together and best served warm with custard or cream.

Ingredients

  • 900 g bramley or tart apples
  • 100 g caster sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 200 g plain flour
  • 120 g butter, cold, cubed
  • 100 g brown sugar
  • 80 g rolled oats (optional)
  • 500 ml custard, to serve, shop-bought or homemade (optional)

Method

  1. Heat the oven to 190°C (170°C fan). Peel and core the apples and cut them into rough 3cm chunks, keeping them roughly the same size so they cook through evenly. Drop them straight into a 2-litre baking dish (about 20 x 30cm) as you go.
  2. Toss the apples in the dish with the caster sugar, cinnamon and lemon juice. Bramleys collapse into a fluffy purée; firmer eating apples hold their shape, and need a little less sugar, about 75g.
  3. For the crumble, in a large bowl, rub the cold butter into the flour with your fingertips, lifting the mixture and letting it fall, until it looks like coarse crumbs with a few pea-sized lumps of butter, 3 to 5 minutes. Cold butter and light hands keep it crisp.
  4. Stir in the brown sugar and the oats, if using, and squeeze a few handfuls together for larger clumps that bake into crunchy nuggets. Scatter it loosely over the apples right to the edges, without pressing down, leaving a few gaps for the juices to bubble through.
  5. Bake on the middle shelf for 35 to 45 minutes, until the top is deep golden, thick juices bubble up around the edges and a knife pushed through a gap meets soft apple with no resistance. If the top browns before the fruit is soft, lay foil loosely over it.
  6. Leave it to rest for 10 minutes, so the juices thicken and the fruit is no longer molten. Serve warm with a jug of hot custard, or vanilla ice cream if you prefer.

Tips

  • Use a tart cooking apple like Bramley so the filling stays sharp against the sweet topping.
  • Add a pinch of cinnamon or a handful of berries to the apples for extra flavour and colour.
  • A handful of oats or chopped nuts in the topping adds extra crunch.

Common questions

What apples are best for crumble?

Tart cooking apples such as Bramley break down into a soft, tangy filling. A mix with a firmer eating apple adds texture.

Can I make apple crumble ahead?

Yes, prepare the filling and topping separately or assemble unbaked and refrigerate, then bake fresh. The topping stays crispest baked just before serving.