One of my go-to desserts is an apple crumble. If I need to make a pudding fast that is a crowd-pleaser, then this is always my recipe of choice. I make it so often that I do not need to look at the recipe myself now as it is so easy to make.
For crumble novices, here is how to make a traditional apple crumble.
| Preparation time: 20 minutes | |
| Cooking time: 40 minutes | |
| Servings: 6 | |
| Vegetarian/ Vegan: Vegetarian- YES Vegan- NO | |
| Dairy-free: NO | |
| Gluten-free: NO |
Ingredients for Apple Crumble
Crumble Mix Recipe
- 8 oz/ 225 g plain flour
- 4 oz/ 110 g butter
- 2 oz/ 60 g caster sugar
Apple Filling Recipe
- 1 lb / 450g apples
- 2 oz/ 50 g unrefined brown sugar
- 1 tbsp plain flour
- 1 tsp of cinnamon
How to Make Apple Crumble
- Preheat the oven to 180 C/ 350 F/ gas mark 4.
- Peel core and chop the apples into small pieces.
- Put the apple pieces in a large bowl and sprinkle with the sugar, flour, and cinnamon. Stir so all the apple pieces are coated.
- Add a little water to an ovenproof dish, just enough so that the bottom of the dish is covered and is about 5 millimetres deep.
- Transfer the fruit mix to the ovenproof dish with the water.
- Put the apples in the oven dish into the oven for 10 minutes.
- Meanwhile, weigh out the flour and transfer to a mixing bowl.
- Weigh the butter and cut into cubes before adding to the flour.
- Rub the butter and flour between your fingers to create ‘crumbs’.
- Weigh the sugar and add to the mixing bowl.
- Continue to rub the mixture together.
- Remove the apples from the oven and stir.
- Cover the fruit with the crumble mix.
- Put in the oven and cook for 40 minutes, or until the crumble mix is golden.
Additional Tips
- Try adding some oats to the crumble mix to create an extra-crunchy topping.
- An alternative to cinnamon is nutmeg.
Reminds me of my first year at university. We used to make crumbles all the time ❤️
Hi Liz,
The important thing to remember when making a crumble is the size of the container so that the crumble layer is not too deep. Sometimes if the crumble is too deep it can go soggy, rather than be crumbly (your looks pretty good by the way). In top restaurants, they often cook the fruit and the crumble topping separately to keep the crumble topping buttery and crisp and then combine the two when serving.
This is a good point to make. Depending on the fruit I am using in a crumble, I will sometimes cook it first. I like it crisp on the top, but I also quite like it when the lower part of the crumble soaks up a little of the fruit juices.