🍏 Apple Crumble Recipe
Apple crumble with a golden, buttery topping and soft, cinnamon-spiced apples underneath. Pure comfort in a dish!
Servings: 6 servings
Equipment
Ingredients
Apple crumble filling:
- 4 medium Bramley cooking apples (approx. 650g/1.4lb altogether, pre-peeling and chopping)
- 1 medium eating apple (Jazz or Honeycrisp) (approx 130g/4.5oz, pre-peeling and chopping)
- 1 tbsp lemon juice
- 3 tbsp golden caster sugar or superfine sugar
- ½ tsp ground cinnamon
- 3 tbsp water
Crumble topping:
- 150 g (1.25 cups) plain (all-purpose) flour
- 120 g (1/2 cup) chilled unsalted butter cut into 1 cm cubes
- 120 g (2/3 cup) golden caster sugar or superfine sugar
- 1 tbsp rolled oats
- 1 pinch salt
Instructions
- Preheat the oven to 180C/350F (fan).
- Peel and chop the cooking and eating apples in roughly 2cm (3/4 inch) chunks and place in a saucepan.4 medium Bramley cooking apples, 1 medium eating apple (Jazz or Honeycrisp)
- Squeeze, or pour, over the lemon juice. PRO TIP: This is to help stop the apples from browning.1 tbsp lemon juice
- Add the sugar, cinnamon and water to the apples and give everything a stir.3 tbsp golden caster sugar, 1/2 tsp ground cinnamon, 3 tbsp water
- Place the pan on the hob (stove top) with a lid on, over a low-medium heat and cook for 10-15 minutes stirring a couple of times, until the apples start to break down.
- While the apples are cooking, make the crumble topping. Add the flour to a bowl. Add the butter cubes then rub the butter into the flour using your fingertips, until you get a crumbly mixture. You want to have bigger and smaller lumps. Don't overmix (we don't want perfect breadcrumbs, we want nice crunchy lumpy bits once baked!)150 g (1.25 cups) plain (all-purpose) flour, 120 g (1/2 cup) chilled unsalted butter
- Add the sugar, oats and salt and stir together.120 g (2/3 cup) golden caster sugar, 1 tbsp rolled oats, 1 pinch salt
- By now the apples should be ready. We want it to look lumpy and a bit saucy. Carefully pour the apple filling mixture into a 22.5cm/9inch round pie dish (see notes)
- Add the crumble topping to the baking dish and spread on fairly evenly.
- Place in the preheated oven and cook for 25-35 minutes until golden and bubbling.
- Remove from the oven and leave to cool for a few minutes before serving. I love to serve with vanilla ice cream and caramel sauce or homemade custard.
Video
Notes
Cooking apple to eating apple ratio
I like to use four cooking apples with just one eating apple, as I like a saucy apple crumble, but you can alter the ratios if you like a more chunky texture in your crumble.Cooking apples are usually larger than eating apples, so if you're swapping out a cooking apple, replace with 1.5-2 eating apples.
Pie dish:
I use a round pie dish approx 5cm deep and 22.5cm(~9inches) diameter. It holds around 1.5 litres.You could swap for a 5cm deep rectangular dish approx 21cmx28cm (8.2"x11") or a square 20cmx20cm (8"x8") dish.
Leftovers:
You can reheat individual portions in the microwave for about 90-120 seconds (in 30 second bursts) until hot throughout. The topping will lose it's crispness, but that's the quickest way to reheat.To maintain the crisp topping, place in an oven-safe dish and bake in the oven for around 15 mins at 180C/350F until hot throughout. Looking for the old apple crumble recipe? You can open a copy of it here: Old Apple Crumble Recipe Nutritional information is approximate, per serving (this recipe makes 6 servings).
Nutrition
Calories: 418kcal | Carbohydrates: 67g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 11mg | Fiber: 5g | Sugar: 42g
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