Apple Crumble

Apple crumble always takes me back to the garden of my childhood home, where two cooking apple trees grew at the bottom of the garden and my sister and I had our playhouse underneath them. We would harvest the apples and turn them into pies and crumbles. So, this is one of those desserts that has always felt like home to me.

We always ate apple crumble warm with custard, sometimes with a little cream poured over the top too. It’s simple, comforting, and exactly the kind of dessert I crave when the weather turns cooler.

Apple Crumble vs Apple Crisp

Apple crumble and apple crisp are very similar, but the topping is usually where the difference lies.

A traditional British-style crumble has a simple topping made from flour, butter and sugar, rubbed together until crumbly and scattered over the fruit. American apple crisp often includes oats, and sometimes nuts, in the topping.

The Best Apples for Apple Crumble

In Britain, apple crumble is usually made with tart cooking apples, which soften beautifully when baked.

Since British cooking apples, such as Bramleys, can be difficult to find in the U.S., I use Granny Smith apples instead. They have plenty of tartness to balance the sweet crumble topping, but they also hold their shape particularly well.

Because Granny Smiths are firmer than many traditional cooking apples, I give them a short pre-cook on the stove before assembling the crumble. This allows them to soften without becoming mushy, so you still get distinct pieces of apple beneath the topping.

How to Serve Apple Crumble

For me, apple crumble really belongs with warm custard. I usually make Bird’s Custard, which is the familiar custard I remember from growing up and is readily available online in the U.S.

Vanilla ice cream or pouring cream are also good, but warm apple crumble and custard is still my favorite way to eat it.

And if you like classic British custard flavors, you might also enjoy my Custard Creams.

For another comforting British dessert, try my Sticky Toffee Pudding, made with a moist date sponge and rich homemade toffee sauce.

Apple Crumble

A classic apple crumble made with tart Granny Smith apples beneath a buttery, golden crumble topping. Best served warm with custard.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Makes 6

Ingredients

  

Apple Filling

• 800 g Granny Smith apples peeled, cored and cut into chunky pieces (about 6 cups prepared)
• 20 g unsalted butter (about 1 tbsp + 1 tsp)
• 55 g light brown sugar (about ¼ cup packed)
• 15 ml water (1 tbsp)
• ½ tsp ground cinnamon
• pinch fine salt

Crumble Topping

• 150 g all-purpose flour (1¼ cups)
• 95 g cold unsalted butter cubed (6 tbsp + 2 tsp)
• 60 g light brown sugar (¼ cup + 1 tsp)
• pinch fine salt
• Demerara or turbinado sugar for sprinkling, optional

Equipment

• 8×6-inch baking dish
• Kitchen scale optional, but recommended

Method

 

1. Preheat the oven to 375°F conventional.
2. Place the prepared apples, butter and water in a wide saucepan. Cover and cook over medium-low heat for 5–6 minutes, stirring once or twice, until the apples are beginning to soften but still hold their shape.
3. Remove from the heat and stir in the brown sugar, cinnamon and salt.
4. Transfer the apples and any juices to an 8×6-inch baking dish and spread into an even layer.
5. To make the crumble topping, combine the flour and salt in a medium bowl.
6. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the brown sugar.
7. Scatter the crumble mixture evenly over the apples without pressing it down. Sprinkle with a little demerara or turbinado sugar, if desired.
8. Bake at 375°F for 20 minutes. Then, reduce the oven temperature to 350°F and continue baking for 25 minutes, until the topping is golden and the apple filling is bubbling around the edges.
9. Let the crumble rest for 10–15 minutes before serving. Serve warm with custard, cream or vanilla ice cream.

Notes

Apples: Granny Smith apples work particularly well because their tart flavor balances the sweet topping and they hold their shape as they cook.

Make ahead: The apple filling and crumble topping can be prepared separately and refrigerated for up to 24 hours. Assemble just before baking for the crispest topping.

Storage: Store leftover crumble covered in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave, or warm the baking dish in a 325°F oven until heated through. Reheating in the oven will help the topping stay crisper.

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