Classic British Apple Crumble

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Apple crumble is a quintessential British dessert, beloved for its simplicity and heartwarming flavors. It’s a perfect way to use up seasonal apples, and the crumbly topping adds a delightful textural contrast to the warm, spiced fruit. This recipe will guide you through every step of making a classic apple crumble, from prepping the apples to achieving that golden-brown perfection.


Easy apple crumble
Easy apple crumble

For the Apple Filling:

1.5 kg Apples (Bramley or a mix of sweet and tart varieties)

  • 100g Caster Sugar
  • 1 tsp Ground Cinnamon
  • 1 tbsp Lemon Juice
  • 1 tbsp Plain Flour

  • For the Crumble Topping:

    150g Self-Raising Flour

  • 90g Rolled Oats
  • 150g Light Brown Sugar
  • 100g Cold Butter, cubed
  • 1 tsp Ground Ginger (optional)

  • For Serving (optional):


  • Vanilla Ice Cream
  • Whipped Cream

  • Directions

    1. Prepping the Apples:

    Preheat your oven to 180°C (350°F). Grease a baking dish (roughly 8×8 inches).

  • Peel, core, and chop the apples into bite-sized chunks. There’s no need to be too fussy with the size, but keep them similar for even cooking.

  • 2. Flavoring the Filling:

  • In a large bowl, combine the chopped apples with caster sugar, cinnamon, lemon juice, and plain flour. Toss everything together until the apples are well coated.
  • 3. Making the Crumble Topping:

    In a separate bowl, rub the cubed butter into the self-raising flour using your fingertips or a pastry cutter. You want to achieve a crumbly, sandy texture, with some larger butter pieces for added richness.

  • Stir in the rolled oats, light brown sugar, and optional ground ginger.

  • 4. Assembling and Baking:

  • Spoon the apple filling evenly into the prepared baking dish. Scatter the crumble topping generously over the apples, making sure it reaches all the edges.
  • 5. Baking to Perfection:

  • Bake the apple crumble for 40-45 minutes, or until the topping is golden brown and the apples are bubbling and softened. You can check for doneness by inserting a skewer into the center; it should come out clean.
  • 6. Serving and Enjoying:

    Allow the apple crumble to cool slightly before serving. This will prevent the filling from being too runny and allow the topping to firm up.

  • Enjoy your warm apple crumble on its own, or pair it with a dollop of custard, vanilla ice cream, or whipped cream for an extra decadent treat.

  • Nutrition Facts

    (Approximate values per serving)

    Calories: 400

  • Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 50g
  • Sugar: 35g
  • Protein: 4g

  • Conclusion

    Apple crumble is a fuss-free dessert that delivers big on flavor and comfort. It’s perfect for a cozy night in, a potluck contribution, or a delicious end to a family meal. With this recipe, you can easily recreate this British classic at home and impress your loved ones with your baking skills.

    Frequently Asked Questions (FAQs)

    1. Can I use different types of apples?

    Absolutely! While Bramley apples are traditional, feel free to experiment with a mix of sweet and tart varieties like Granny Smith, Pink Lady, or Cox’s Orange Pippin. Just adjust the sugar content depending on the sweetness of your chosen apples.

    2. Do I need to peel the apples?

    Peeling the apples is optional. If you prefer a more rustic crumble, you can leave the skin on for added texture and fiber. Just make sure to wash the apples thoroughly before chopping.

    3. Can I make the crumble ahead of time?

    Yes, you can assemble the crumble up to a day in advance and store it in the refrigerator. When ready to bake, simply take it out and let it come to room temperature for about 30 minutes before baking as usual.

    4. My crumble topping seems too dry. What can I do?

    If your crumble topping seems a bit dry after rubbing in the butter, you can add a tablespoon of cold milk or cream to help it bind together.

    5. What if I don’t have self-raising flour?

    If you don’t have self-raising flour, you can make your own by whisking together 150g plain flour with 1 teaspoon of baking powder.