Apple Crumble
Apple Crumble has been a favourite in British kitchens for generations, and once you’ve tasted it, you’ll see why. This easy Apple Crumble recipe combines soft cinnamon-spiced apples with a crisp, buttery crumble topping made without oats, all using just a handful of everyday ingredients. Serve it warm with plenty of custard (my favourite!) or a scoop of ice cream for the ultimate comforting pudding.
Apple Crumble vs. Apple Crisp
If you’re visiting from the US, you might know this dessert as an Apple Crisp. The two are very similar, although British crumbles like this one are often made without oats, giving a more buttery, crumbly, biscuit-like topping.
A Proper Old-Fashioned Apple Crumble Recipe
The humble Apple Crumble! One of those British puddings that almost everyone has some fond childhood memories of. Whether it was served after Sunday dinner, made with apples picked from your grandparents’ garden, or topped with lashings of hot custard on a chilly autumn evening – it’s a recipe that has well & truly stood the test of time.
Although home-baked fruit desserts have been around for centuries, Apple Crumble as we know it is actually a fairly modern invention. During the Second World War, we know rationing meant ingredients for traditional pastry were in short supply. So creative home cooks began topping fruit with a simple mixture of flour, fat and sugar instead. The results were quicker, cheaper and just as delicious & comforting. And Apple Crumble – as well as Rhubarb Crumble – has remained a British favourite ever since, even being routinely served at school dinners.
Making the Most of Homegrown Apples
Every autumn, this recipe becomes a regular in my kitchen thanks to my parents’ somewhat famous apple tree. My Dad planted it back in the 1990s after buying it from Woolworths in Livingston Centre. And despite never growing particularly tall, it produces so many more apples than you would ever expect. These days it’s even been propped up with an old fence post to stop it from collapsing under the weight of the fruit!
When there’s a glut of apples to use, Apple Crumble is always one of my favourite recipes I make, alongside my Apple Pie and Eve’s Pudding. They’re all brilliant ways to make the most of freshly picked apples before they go to waste. So, next time you see the box of free apples outside your neighbour’s gate, be sure to grab some.
Simple Ingredients, Great Results
One of my favourite things about this recipe is just how easy it is. Apart from peeling, coring and chopping the apples, there’s very little effort involved, and the rest comes together in mere minutes using ingredients you’ll probably already have in your cupboards.
If you’re making Apple Crumble regularly, I’d definitely recommend using an apple slicer & corer. It makes coring and chopping a whole bowl of apples much quicker, especially if you’re using homegrown apples in large batches.
No Fancy Ingredients Needed
This is also one of those wonderfully forgiving recipes that doesn’t have to be exact.
Got a few more apples? Throw them in. Only have four apples instead of five? It’ll still work. No Demerara sugar? Light brown sugar, caster sugar or even granulated sugar will all make a lovely crumble topping. You don’t even need a specific baking dish – a cake tin or similar ovenproof dish will work too, although you may need to reduce the baking time if the crumble is spread a little thinner.
I don’t usually add oats to my crumble because I love the crisp, buttery topping just as it is. But if you’re firmly on Team Oats, you can of course stir a handful through the crumble mixture before sprinkling it over the apples. You do you!
The Best Apples for Apple Crumble
The best apples for Apple Crumble are the ones you’ve already got! If you’re lucky enough to have an apple tree in your garden, this recipe is the perfect way to use up a glut of homegrown apples. But I couldn’t even tell you what variety grows on my parents’ little tree – however, they make a delicious crumble every single time.
Traditionally, cooking apples like Bramley are the go-to choice for baking because they soften as they cook while keeping their lovely tart flavour. Firm eating apples, such as Braeburn or Granny Smith, also work well, holding their shape a little better and adding a bit more bite to the finished crumble.
That said, I’ve made this recipe with all sorts of apples over the years, and honestly, they’ve all worked well. Whether they’ve come from the garden, bought them from the supermarket, or have a few slightly past their best sitting in your fruit bowl, they’ll all make a lovely Apple Crumble!
Top Tips for the Best Apple Crumble:
- Use Whatever Ovenproof Dish You Have: I use a 20cm (8-inch) dish with around a 1-litre capacity, but don’t feel you need the exact same one. A glass dish, ceramic baking dish or even a cake tin will all work. Just remember that different sizes, depths and materials can affect the baking time, so keep an eye on your crumble towards the end.
- Use Cold Butter or Margarine: Cold butter or block margarine is the secret to a crisp, crumbly topping. If it starts to soften too much while you’re rubbing it into the flour, pop it in the fridge for 10 minutes to firm up again.
- Don’t Overwork the Crumble: Rub the butter/margarine into the flour until you just have a rough, sandy texture. A few larger lumps are a good thing and help create a lovely crunchy topping.
- Cut the Apples into Similar-sized Pieces: Try to keep the apple pieces fairly even so they cook at the same rate. Bite-sized chunks give the best balance of soft fruit with a little bit of bite.
- Coat the Apples Well: Tossing the apples with the sugar, cinnamon and cornflour before baking helps create a lovely thick sauce as the apples soften, rather than leaving a watery filling.
- Pack the Apples into the Dish: Don’t worry about making the filling look perfect. Just spread the apples evenly and gently press them together so there aren’t any large gaps and they are fairly even across the dish.
- Cover Every Bit of Fruit: Make sure the crumble topping reaches right to the edges of the dish and completely covers the apples. This helps stop the fruit from drying out while it bakes.
- Keep the Topping Rustic: Once you’ve added the crumble, gently press it down with your fingertips but leave plenty of lumps and bumps. They’ll become lovely and crisp & golden in the oven, adding both flavour and texture.
- Don’t Stress About Being Exact: This is a very forgiving recipe. A few extra apples, a little less sugar, or a different ovenproof dish will all work just fine. And if you like oats in your crumble, simply stir a handful into the topping before baking.
- Let it Cool Slightly: As tempting as it may be to dive straight in, giving the crumble 10-15 minutes to cool allows the filling to thicken slightly, making it much easier to serve. It also won’t be like eating a mouthful of molten lava then, too!
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Apple Crumble
INGREDIENTS
For the Crumble:
- 150 g Plain Flour (All-purpose Flour)
- 75 g Block Margarine or Butter (cold)
- 75 g Demerara Sugar
For the Filling:
- 500 g Apples (approximately – peeled and cored)
- 50 g Caster Sugar (Superfine Sugar)
- ½ tsp Ground Cinnamon
- 1 tbsp Cornflour (Corn Starch)
EQUIPMENT
- Baking Dish (approx. 1-litre capacity)
- Peeler
- Apple Corer & Slicer (optional)
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 5 or 350°F).
- In a large bowl, add the flour and butter/margarine, and using your fingertips, gently rub them together until you have a rough sandy texture. Stir through the demerara sugar. Set aside while you prepare the filling.
- Roughly chop your apples into bite-sized pieces and place them into another large bowl. Add the sugar, cinnamon & cornflour and toss through until the apples are covered.
- Place your coated apples into your dish, making sure it covers the bottom, and you've no big gapping spaces – you want it fairly well compacted.
- Spoon the crumble mixture over your apples, being sure to cover all the lumps and bumps. Using the tips of your fingers, gently press the top of the crumble mixture to help compact it, while leaving a bumpy texture on top.
- Bake your crumble in your pre-heated oven for 35-40 minutes, or until golden on top.
- Allow your crumble to cool a little before serving. Enjoy with custard or ice cream, or just on its own.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Storage:
Cover and store any crumble leftovers in the fridge for up to 3 days. Reheat in the microwave or warm through in the oven before serving.Freezing:
Apple Crumble is best frozen before baking. Wrap your dish in clingfilm and tin foil and freeze for up to 3 months. You can bake from frozen, but I would recommend increasing the baking time by 15-20 minutes and covering the crumble with foil for the first 15-20 minutes of baking.Serving Suggestions:
Apple Crumble is delicious served warm with custard, vanilla ice cream or some fresh cream.Baking Dish:
I use a 20cm (8-inch) dish with around a 1-litre capacity, but any similar-sized ovenproof dish will work. A glass dish, ceramic dish or even a cake tin can be used, although the baking time may vary slightly.Substitutions:
- Apples: Around 500g is a good guide, but don’t worry if you have a little more or less. Any variety of apple will work, whether they’re homegrown or from the supermarket, and whether they’re eating apples or cooking apples.
- Sugar: Demerara sugar gives the crumble topping a lovely crunch, but light brown sugar, soft brown sugar, caster sugar or even granulated sugar can all be used instead.
- Cinnamon: Feel free to leave the cinnamon out if you prefer, or add a little extra if you enjoy a more pronounced spice flavour. Alternatively, you could try some ground ginger, mixed spice, or nutmeg, if you prefer those flavours – all work well with apples.
- Cornflour (Corn Starch): This helps thicken the juices released by the apples while they bake. Don’t worry if you don’t have any – it will still be delicious, just a little more saucy.
- Butter or Margarine: I usually use block margarine, but cold butter works just as well. Whichever you use, just make sure it’s cold for the best crumble texture.
- No Oats? This recipe is made without oats for a classic, crispy, buttery crumble topping. But if you enjoy an oat crumble, simply stir a handful of rolled oats into the crumble mixture before sprinkling it over the apples.
Tried this recipe?
Tag @bakingwithgranny or use the hashtag #bakingwithgranny!Frequently Asked Questions:
Apple Crumble is a traditional British dessert made by topping chopped apples with a simple mixture of flour, butter (or margarine), and sugar, then baking until golden. As the apples soften, they create a sweet, fruity filling beneath a crisp, buttery crumble topping. It’s usually served warm with custard, ice cream or cream.
In the UK, this dessert is usually called Apple Crumble, while in the US it’s often known as Apple Crisp. The terms are sometimes used interchangeably, although many Apple Crisp recipes include oats in the topping. This recipe is a traditional British Apple Crumble made without oats.
I recommend peeling them for the best texture, as the skins can stay a little chewy after baking. If you don’t mind that, you could leave the skins on.
A crisp topping comes from using cold butter or margarine and avoiding overworking the crumble mixture. Leaving a few larger lumps and using Demerara sugar also helps create that lovely crunchy texture. If you find your topping is getting a bit soft while you prepare it, pop it in the fridge or freezer while you peel, chop and core the apples.
Absolutely! This recipe is made without oats for a traditional buttery crumble topping, but if you prefer an oat crumble, simply stir a handful of rolled oats into the crumble mixture before sprinkling it over the apples.
Yes! This crumble recipe works well with pears, blackberries, rhubarb, plums and many other fruits. You may need to adjust the sugar depending on how sweet or tart your fruit is.
Free-from & Vegan:
Gluten-free Options:
To make this gluten-free Apple Crumble, simply substitute the plain flour for your favourite gluten-free plain flour. Be sure to check that your cornflour (corn starch), cinnamon and any other packaged ingredients are gluten-free too.
Nut-free Adjustments:
This recipe doesn’t contain nuts, so it’s a great starting point if you’re looking for a nut-free Apple Crumble. However, if you’re baking for someone with a nut allergy, always check the ingredients for allergen information.
Dairy-free Swaps:
To make this a dairy-free Apple Crumble, simply swap the butter for a dairy-free block margarine.
Egg-Free Adaptions:
This recipe is naturally egg-free, making it a great option if you’re looking for an egg-free Apple Crumble. Although no eggs are used in the recipe itself, always check the ingredients for allergen information.
Vegan Substitutions:
Making a vegan Apple Crumble couldn’t be easier! Simply swap the butter for a vegan block margarine.
Allergy Disclaimer & Resources:
Any advice or suggestions to make recipes “free-from” or vegan are purely suggestions. Please double-check all packaged ingredients individually, taking extra caution when baking for those with allergies or intolerances.
For official guidance on food allergies, please see Food Standards Agency (food.gov.uk) | For more info on coeliac disease, please see Coeliac UK (coeliac.org.uk) | For more info on a vegan diet, please see The Vegan Society (vegansociety.com)
With thanks to Naomi Seiler for creating these photos.
ABOUT THE AUTHOR
Amy Reid
Amy Reid is an award-winning food blogger, mother, wife and cookbook author. Inspired by her childhood in the kitchen with her Mum – a professional baker and her children’s Granny – Amy now shares her tried-and-tested traditional home baking recipes with bakers of all abilities around the world. She lives in Scotland with her husband, two sons and her small pack of Siberian huskies.