British Dessert
Apple Crumble
Ratings & commentsSoft cinnamon-scented apples under a buttery oat crumble, baked until golden. A simple, comforting British pudding for six.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Serves
- 6
- Difficulty
- Easy
- Heat
- Mild
About this Apple Crumble
Apple crumble is one of the easiest puddings there is: sweet-tart apples baked under a crisp, buttery topping. Rubbing cold butter into the flour by hand makes the crumb, and a handful of oats gives it an extra crunch. Serve it hot with custard or cream.
Ingredients
- 900 gApples, cooking apples such as Bramley, peeled, cored and sliced
- 150 gBrown Sugar, about 50 g for the apples, the rest for the crumble
- 5 gCinnamon, ground
- 200 gPlain Flour
- 120 gButter, cold, cut into cubes
- 50 gOats, rolled
Plus water and a little salt to taste.
How to prepare Apple Crumble
Heat the oven to 190C (170C fan). Toss the sliced apples in a baking dish with 50 g of the sugar, the cinnamon and 2 tablespoons of water.
Put the flour and the cold butter in a bowl and rub them together with your fingertips until the mixture looks like coarse breadcrumbs.
Stir in the oats and the remaining sugar.
Scatter the crumble evenly over the apples. Do not press it down: loose crumble bakes crisper.
Bake for 35-40 minutes until the topping is golden brown and the apple juices are bubbling up round the edges.
Leave for 5 minutes to cool slightly, then serve warm with custard, cream or ice cream.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Bramley apples cook down to a fluffy pulp; with eating apples, keep the slices a little thicker so they hold their shape.
- Cold butter is the key to a crisp, sandy crumble.
- Make up the crumble mixture and freeze it raw, ready to bake straight from frozen on top of fresh fruit.
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