Go Back

Apple Crumble

Apple crumble with a buttery, coarse-breadcrumb crumble topping over tender cinnamon apples that bubbles at the edges. Baked until pale golden for that classic sandy texture, served warm with 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 and 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 Choose one.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Preheat and assemble
  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.
Make the crumble topping
  1. Place plain all-purpose flour and cold cubed unsalted butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs with some larger pieces.
  2. Stir in granulated sugar, light brown sugar, cinnamon, and salt.
  3. Spread the crumble evenly over the apples without packing it down.
Bake and serve
  1. Bake for 35-40 minutes until the topping is pale golden and the apple filling bubbles at the edges.
  2. Serve warm with custard, double cream, or vanilla ice cream.

Notes

Pro tip: keep the butter cold when making the crumble so it bakes into a sandy, crisp texture rather than a paste. Refrigerate leftovers in a covered container for up to 3 days; reheat until warmed through. Freezing is yes—freeze baked crumble (topped) for up to 2 months and thaw then reheat. For a lighter swap, use light butter or reduce sugar in both the apples and topping by up to 25%.