Everyday Kitchen

British · Desserts

Apple Crumble

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg

Cover sliced cooking apples with a butter-and-flour crumble. Bake until the fruit is soft and the topping is golden.

Prep
15 min
Cook
40 min
Rest
10 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
British
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of apple crumble
Representative apple crumble with part of the serving removed. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Equipment

About 20 cm baking dish; mixing bowl; knife; board; fork; oven gloves.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare the fruit · About 1 min

  1. Heat the oven to 190°C conventional or 170°C fan.
  2. Peel and core 575 g Bramley apples.
  3. Cut the apples into slices about 5 mm thick.
  4. Put the apples and 2 tbsp caster sugar for the fruit in the baking dish.
  5. Turn the slices to coat them with sugar.

Make the crumble · About 1 min

  1. Put 175 g plain flour and 110 g cold butter, cubed in the bowl.
  2. Rub the butter into the flour with your fingertips.

    Check: The mixture should resemble coarse breadcrumbs, with no large butter pieces.

  3. Stir in 110 g caster sugar for the topping.

Assemble and bake · About 40 min

  1. Scatter the crumble evenly over the apples without pressing it down.
  2. If using oats, scatter 1 tbsp rolled oats over the topping.
  3. If using demerara sugar, scatter 1 tbsp demerara sugar over the topping.
  4. Bake for 35–40 minutes.

    Check: The topping should be golden and a fork should enter the apple slices easily.

  5. Remove the dish with oven gloves.
  6. Rest the crumble for 10 minutes.
  7. Serve warm.

Tips

    Substitutions

    • Use pears instead of some apples.

    Storage

    • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
    • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

    Make ahead

    • Make crumble topping one day ahead; refrigerate it separately from cut fruit.

    FAQ

    Why is topping soft?

    It may be too wet or need longer baking.

    Which apples work best?

    The listed cooking apples soften well; dessert apples may stay firmer.

    How should I store apple crumble?

    Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

    Recipe source and adaptation

    Measured home adaptation: Orlando Murrin: Easy apple crumble recipe.

    Omits optional cream or custard accompaniment.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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