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Apple Crumble

Apple crumble is a classic British dessert with a tender cinnamon apple filling and a sandy golden crumble topping. Bake until the apples bubble at the edges and the topping turns pale golden, then serve warm with custard or cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 1.5 kg cooking apples peel and slice
  • 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 packed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
To serve
  • 1 custard, double cream, or vanilla ice cream choose one or more

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 190C (375F), then grease a large baking dish to prevent sticking.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, and lemon juice, then spread the mixture in the prepared dish in an even layer.
Make the crumble topping
  1. Place the flour and cold unsalted butter in a bowl, then rub together with your fingertips until the mixture resembles coarse breadcrumbs with some larger pieces.
Season the crumble
  1. Stir in both sugars, cinnamon, and salt until the crumble looks evenly speckled.
Assemble
  1. Spread the crumble evenly over the apples without packing it down so it stays sandy and crisp.
Bake
  1. Bake for 35-40 minutes at 190C (375F) until the topping is pale golden and the apple filling bubbles at the edges.
Serve
  1. Serve warm with custard, double cream, or vanilla ice cream.

Notes

For the best texture, keep the butter cold while rubbing into the flour so the crumble stays crisp instead of clumping. Store leftovers covered in the fridge for up to 3 days; reheat portions in the oven at 180C (350F) until warmed through. Freezing is not recommended for the assembled crumble, but you can freeze the uncooked apple filling separately for up to 2 months. For a lighter option, use half the butter in the topping (for example, 75g butter) and increase flour to maintain structure.