Apple Crumble
Tender, cinnamon-spiced Bramley apples under a golden, buttery oat crumble. The easiest and most comforting British pudding.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
- Level
- Easy
A good apple crumble needs two things: apples that are soft and slightly tart, and a crumble with real crunch. Bramleys collapse into a fluffy sauce, while a couple of eating apples hold their shape for texture.
Adding oats and demerara sugar to the topping gives it a craggy, biscuity crunch. Keep the butter cold and don't over-rub it. You want pebbles, not sand.
Apple Crumble
1 hr 5 min total · approx. 420 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 190°C / 170°C fan.
- Toss the apples with the caster sugar, cinnamon and lemon juice and spread in a 2-litre baking dish.
- Rub the butter into the flour until it resembles rough breadcrumbs with a few larger lumps. Stir in the demerara sugar and oats.
- Scatter the crumble evenly over the apples without pressing it down.
- Bake for 40–45 minutes until golden and bubbling at the edges. Rest for 5 minutes and serve with custard.
Cook's noteFreeze the unbaked crumble topping in a bag; scatter over fruit straight from frozen.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
