Apple Crumble
Apple Crumble Say it: AY-puhl KRUM-buhl
Apple crumble is a beloved British dessert of soft, cinnamon-spiced apples beneath a golden, buttery crumble topping. It is eaten at home and in pubs, especially in autumn and winter, and often appears on Sunday lunch tables. The fruit turns tender and tart while the topping stays crisp and crumbly, with a little chew from oats. Simple pantry ingredients make it a comforting, unfussy pudding, served warm with custard or cream.
Apple Crumble
Apple Crumble
Pronounced AY-puhl KRUM-buhl
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the apples
For the crumble topping
Method
Heat the oven to 375°F (190°C). Peel, core and cut the apples into 3/4-inch (2 cm) chunks.
In a 2-quart (2 L) baking dish, toss the apples with the brown sugar, cinnamon, lemon juice and water. Spread them in an even layer.
In a mixing bowl, stir together the flour, oats, demerara sugar and salt. Add the cold butter cubes and rub them in with your fingertips until the mixture looks like coarse breadcrumbs, with some pea-sized lumps remaining.
Scatter the crumble topping evenly over the apples without pressing it down. Leave a few small gaps so steam can escape.
Bake for 35-40 minutes, until the topping is golden brown and crisp and the apple juices bubble up around the edges. If the topping browns too quickly, cover it loosely with foil for the last 10 minutes.
Let the crumble rest for 10 minutes before serving. Spoon it warm into bowls, taking care to include both topping and soft fruit.
Regional variants
Swap half the apples for blackberries in late summer, or use rhubarb in spring and increase the sugar to taste. Pear and a pinch of ground ginger also make a fine modern version.
Cook's notes
- Use a tart cooking apple such as Bramley or Granny Smith; sweeter eating apples make a softer, less balanced crumble.
- Keep the butter cold and stop rubbing when the topping still has small lumps, which give the crumble its crisp texture.
- If the topping is browning before the apples are bubbling, tent the dish with foil rather than lowering the oven temperature.
Serve with
Warm custard, pouring cream, or vanilla ice cream.
Make ahead and storage
Assemble the crumble up to 1 day ahead, cover and refrigerate; add 5-10 minutes to the baking time. Baked crumble keeps 2 days covered and reheats well in a 350°F (175°C) oven.
