Apple Crumble
An easy traditional British Apple Crumble recipe with soft, cinnamon-spiced apples and a crisp, buttery crumble topping made without oats. Simple, comforting and especially good served warm with custard, cream or ice cream.
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Servings: 6 portions
INGREDIENTS
For the Crumble:
- 150 g Plain Flour
- 75 g Block Margarine or Butter (cold; cubed)
- 75 g Demerara Sugar
For the Filling:
- 500 g Apples (approx. 4 medium apples; peeled and cored)
- 50 g Caster Sugar
- ½ tsp Ground Cinnamon
- 1 tbsp Cornflour
EQUIPMENT
- Baking Dish (approx. 1-litre capacity; see note below)
- Peeler
- Apple Corer & Slicer (optional)
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 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 that there are no big gaps - 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 preheated 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.
For Apple Crumble, I use a 20cm (8-inch) ceramic or glass dish with a capacity of around 1 litre. But you can use whatever dish or baking tin you have of a similar capacity. Just be sure to watch your crumble once it's in the oven, as deeper dishes or different materials may impact the baking time.
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.
RECIPE NOTES:
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 or ceramic baking dish, or even a cake tin, can be used. Different sizes, depths and materials may affect the baking time slightly, so keep an eye on your crumble towards the end of baking.
Apples: Any variety of apple will work for this recipe - cooking apples, eating apples or homegrown apples. Around 500g is a good guide, but a little more or less won't hurt.
Cornflour (Cornstarch): The cornflour helps thicken the juices released by the apples as they bake. You can leave it out if you don't have any, but the finished apple filling will be a little more saucy.
Crumble Topping: Keep your margarine/butter cold and avoid overworking it into the flour. You want a rough, crumbly mixture with a few larger pieces rather than a smooth dough.
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