Easy apple crumble recipe

Lynn Wright / 05 April 2015

When it comes to puddings, the humble apple crumble has always been a firm family favourite. Bursting with juicy fruit and a buttery, crunchy, crumble topping, the perfect apple crumble is quick and easy to make.

Cooking time

35-40 minutes

Serves

4



Ingredients

For the filling:

  • 450g of apples
  • 2 tablespoons of caster sugar
  • 1 teaspoon of cinnamon (optional)

For the crumble:

  • 175g plain flour
  • 75g cold butter
  • 75g caster sugar

Method

An old-fashioned apple crumble is a guaranteed crowd-pleaser. Delicious with custard, cream or ice-cream, it’s the perfect pudding to serve after a Sunday roast. But a classic apple crumble is so simple to make you can whip one up any day of the week.

The perfect apple crumble

1. Preheat your oven to 200°C/180°C fan/gas 6.

2. Peel and core the apples. Cut into thick slices and toss them in a bowl with the sugar, and cinnamon if using. Place them in a shallow baking dish approximately 23cm x 18cm.

3. To make the crumble topping, start by sifting the flour into a large bowl. Rub the butter into the flour until it resembles coarse breadcrumbs, then stir in the sugar.

4. Sprinkle the crumble mixture evenly over the apples. Make sure that all the apples are completely covered, right up to the edges of the dish. Press the crumble mixture down quite firmly and then use a fork to lightly rake the surface.

5. Place the crumble on the centre shelf of the oven and bake for 35-40 minutes, until the apples are bubbling and the topping is crisp and golden brown.

6. Leave it to rest for 5 to 10 minutes before serving with custard, cream or ice-cream.

Try this delicious apple cake with a crumble topping

Apple crumble variations

From school dinner staple to haute cuisine, there are lots of ways to ring the changes on the basic apple crumble recipe. Here are a few easy variations:

Add a handful of sultanas or raisins to the apple filling.

In place of apples, try another fruit or mix two different fruits together. Rhubarb, gooseberry, cherry, plums, peaches and blueberries are all delicious choices – or use tinned or frozen fruit if you haven’t any fresh fruit to hand.

Use golden caster sugar or soft brown sugar to add a richer, more caramel flavour to the crumble.

Replace the plain flour with wholemeal for a darker crumble topping; substitute 50g of the flour for 50g of ground almonds for a richer taste or add a tablespoon of porridge oats to the crumble mixture after it’s made for a crunchier topping.

Try this version with of apple crumble an oaty topping

TIP

You can make the crumble mixture in a food processor. Simply place all the topping ingredients into the processor and process on pulse until you get a coarse breadcrumb mixture. Don’t over process the mixture or you’ll be left with a fine dust rather than breadcrumbs.

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