Go Back

Apple Crumble

Apple crumble is a British classic: tender cinnamon apples are baked until bubbling, then topped with a sandy golden oatless crumble. This method creates a crisp, lightly caramelized top that’s delicious with warm custard or cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 1.5 kg cooking apples peeled and sliced
  • 75 g granulated sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
For crumble topping
  • 225 g plain all-purpose flour
  • 150 g unsalted butter cold, cubed
  • 100 g granulated sugar
  • 50 g light brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
For serving
  • 1 custard, cream, or ice cream to serve

Equipment

  • 1 sheet pan

Method
 

Prep & bake
  1. Preheat the oven to 190C (375F) and grease a large baking dish.
  2. Toss the apple slices with granulated sugar, cinnamon, and lemon juice, then spread them in the prepared dish.
  3. Make the crumble by combining plain all-purpose flour and cold unsalted butter in a bowl, then rub with your fingertips until it looks like coarse breadcrumbs with some larger pieces.
  4. Stir in both sugars, cinnamon, and salt until evenly mixed.
  5. Spread the crumble evenly over the apples without packing it down.
  6. Bake for 35-40 minutes, until the topping turns pale golden and the apple filling bubbles at the edges.
Serve
  1. Serve warm with custard, double cream, or vanilla ice cream right after baking.

Notes

For the best texture, keep the butter cold while rubbing the crumble—if it gets soft, chill the topping for 5 minutes. Store leftover crumble in the fridge for up to 3 days; reheat at 180C (350F) until hot throughout. Freezing works for the baked dish (up to 2 months), then reheat from frozen until bubbling. For a lighter option, use reduced-fat custard or swap to Greek yogurt topping instead of double cream.