📝 About This Recipe
A quintessential British classic, this apple crumble strikes the perfect balance between tart, tender fruit and a golden, buttery, biscuit-like topping. Originating as a humble wartime substitute for pastry, it has evolved into the nation's favorite comfort pudding. Our version features the iconic Bramley apple for its superior fluffiness, enhanced with a hint of warming cinnamon and a signature crunch from demerara sugar.
🥗 Ingredients
The Fruit Filling
- 800 grams Bramley Apples (peeled, cored, and cut into 2cm chunks)
- 200 grams Braeburn or Granny Smith Apples (to provide texture contrast)
- 50 grams Golden Caster Sugar (adjust depending on the tartness of the fruit)
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Lemon Juice (prevents browning and adds brightness)
- 1 tablespoon Water
The Crumble Topping
- 200 grams All-Purpose Flour (plain flour)
- 125 grams Unsalted Butter (chilled and cubed)
- 100 grams Demerara Sugar (for a superior crunch)
- 40 grams Rolled Oats (optional, for extra texture)
- 1 pinch Sea Salt (to balance the sweetness)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F/Gas Mark 5) and find a medium-sized ovenproof baking dish, approximately 20-24cm in diameter.
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2
Prepare the apples by peeling, coring, and slicing them. Aim for 2cm chunks; if they are too thin, they will turn to mush too quickly.
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3
Place the apple chunks into the baking dish and toss them with the golden caster sugar, cinnamon, and lemon juice until evenly coated.
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4
Drizzle one tablespoon of water over the apples. This helps create a slight syrup with the sugar as the fruit releases its juices.
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5
In a large mixing bowl, sift the flour and add the pinch of sea salt.
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6
Add the chilled, cubed butter to the flour. Using your fingertips, rub the butter into the flour gently until the mixture resembles coarse breadcrumbs. Do not overwork it; a few pea-sized lumps of butter are fine.
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7
Stir in the demerara sugar and the rolled oats using a fork. This ensures the sugar remains crystalline for that essential crunch.
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8
Pour the crumble mixture over the apples in the dish. Spread it out evenly but do not press down; you want the topping to remain light and aerated.
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9
Take a fork and gently rake the surface of the crumble to create small ridges which will crisp up beautifully in the oven.
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10
Place the dish on the middle rack of the oven and bake for 40-45 minutes.
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11
Check the crumble after 30 minutes. If the top is browning too quickly, cover loosely with foil, but usually, the demerara needs the full time to caramelize.
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12
The crumble is done when the topping is a deep golden brown and the fruit juices are bubbling up around the edges of the dish.
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13
Remove from the oven and allow it to sit for 5-10 minutes before serving. This allows the fruit filling to set slightly so it isn't too runny.
💡 Chef's Tips
Always use chilled butter for the topping; warm butter will result in a greasy paste rather than a crumbly texture. For the best results, use a mix of Bramley apples (which cook down into a soft puree) and a firm eating apple like Braeburn to provide structure. Avoid over-mixing the topping; the goal is a rubbly texture, not a smooth dough. If you want a nuttier flavor, swap 30g of the flour for ground almonds. Don't skimp on the demerara sugar—it provides the signature 'crunch' that defines a great British crumble.
🍽️ Serving Suggestions
Serve warm with a generous pour of thick, hot vanilla custard (the most traditional pairing). Add a scoop of high-quality clotted cream for a truly indulgent West Country experience. Pair with a scoop of cold vanilla bean ice cream for a delightful hot-and-cold contrast. A glass of chilled dessert cider or a sweet Riesling complements the tartness of the apples perfectly. For a modern twist, serve with a dollop of Greek yogurt to cut through the sweetness.