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Apple Crumble

Apple crumble is a classic British dessert with tender cinnamon apples under a sandy, golden oat-free crumb topping. Bake until the top turns pale golden and the apple filling bubbles at the edges, 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 peeled and sliced
  • 0.33 cup 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 custard, double cream, or vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the dish
  1. Preheat your oven to 190C (375F) and grease a large baking dish. Set the dish aside while you prep the apples and crumble.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, and lemon juice, then spread them in the prepared dish. Make an even layer so the apples cook through at the same pace.
Build the crumble topping
  1. Place flour and cold cubed unsalted butter together and rub with your fingertips until the mixture resembles coarse breadcrumbs with some larger pieces. This keeps the topping sandy rather than pasty.
  2. Stir in both granulated sugar and light brown sugar, plus cinnamon and salt, until evenly distributed. The crumb should look dry and grainy.
  3. Spread the crumble evenly over the apples without packing it down. Leave it fluffy on top so it bakes up crisp.
Bake and serve
  1. Bake for 35-40 minutes at 190C (375F) until the topping is pale golden and the apple filling bubbles at the edges. If needed, rotate the dish once for even browning.
  2. Serve warm with custard, double cream, or vanilla ice cream. Let it sit for 5 minutes so the filling settles slightly before scooping.

Notes

For the best texture, keep the butter cold and stop rubbing once you see coarse crumbs with a few larger chunks. Store leftovers covered in the fridge for up to 3 days and reheat in a 180C (350F) oven until hot. Freeze baked crumble for up to 2 months; thaw overnight in the fridge and reheat until bubbling. For a lighter twist, use light butter and a reduced-sugar crumble while keeping the apple-to-sugar ratio balanced.