Apple crumble in a round decorative dish with serving spoon

The best apple crumble

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(53 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4

You can't beat the traditional apple filling topped with crispy, buttery crumble - classic comfort food at its best

Nutrition and extra info

Nutrition: Per serving

  • kcal608
  • fat24g
  • saturates14g
  • carbs90g
  • sugars55g
  • fibre5g
  • protein6g
  • salt0.6g
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    For the filling

    • 575g Bramley apple (3 medium apples), peeled, cored and sliced to 1 cm thick (see tip)
      Bramley apples

      Bramley apple

      bram-lee app-el

      A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

    • 2 tbsp golden caster sugar

    For the crumble

    • 175g plain flour
    • 110g golden caster sugar
    • 110g cold butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the topping (optional)

    • 1 tbsp rolled oats
      Two piles of oats



      Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

    • 1 tbsp demerara sugar
    • double cream, clotted cream or custard, to serve


    1. Heat the oven to 190C/170 fan/gas 5.

    2. Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.

    3. Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.

    4. Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).

    5. Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.

    6. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.

    7. Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.

    8. Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

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    Comments, questions and tips

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    Andrew Morris-Costigliola's picture
    Andrew Morris-C...
    14th Sep, 2018
    Great little recipe this one!
    1st Sep, 2018
    this is a nice's very helpful
    Applecrumblelover's picture
    27th Jul, 2018
    As an apple crumble enthusiast, I was immensely let down by this recipe. My crumble was to thick and therefore impossible to eat. I left it in for the recommended 40 mins and when my dearest crumble came out of my 4d hot air oven it was as hard as a rock! When I cut into my glorious apple crumble I discovered that the apple and the crumble weren’t even connected! The quality of my apple crumbles are usual deviné but this disgraceful excuse for an apple crumble really upsets me. I hope my fellow apple crumble enthusiasts will take this as a warning. Beware this apple crumble recipe beware. Sincerely- Applecrumblelover
    Karin V's picture
    Karin V
    4th Jun, 2018
    Just made it. Worked out great.
    17th May, 2018
    Perfect result! I left mine in for 45 minutes for extra browning and cubed the apples instead of slice and it came out perfect. A definite favourite in our house now.
    25th Mar, 2018
    I must be the only person in the English speaking world who cannot get the crumble to crumble. My topping has the consistency and look of playdoh. I only hope it tastes ok.
    24th Mar, 2018
    In my opinion oats, like nuts ruin a good crumble. Also personally I wouldn't press the crumb down it only becomes too hard, just spoon it on and you get lovely chewy juices bubbling through in the odd bit.
    10th Mar, 2018
    Simply and tasty dessert, lovely. I baked my crumble too long as I wanted it to be more brown on top but 40 mins was long enough, no more than that. Still, it was a nice treat.
    9th Feb, 2018
    Perfect - I just added a shake of cinnamon and a sprinkling of ground cloves and it is now my 4yo most requested pudding!
    22nd Nov, 2017
    Pretty much perfect and needs no alteration. I tend to leave it in the oven just a little longer, since I like it a *little* more caramelised with a bit of juice beginning to bubble up. A tiny bit of nutmeg with the apple can make a nice change, but lovely.


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    1st Sep, 2018
    In order to make my crumble really crisp, I pre-cook the crumble mix by putting the prepared mix into a cast iron frying pan (no need to add any fat) and heating it up, stirring all the time. It first goes very strange and soggy but then it cooks completely and goes beautifully crisp and crumbly. I then pour it onto a baking sheet and spread it out to cool. If you use this method, you need to pre-cook the filling as well, separately. Then put your cooked filling in your dish, top it with the pre-cooked crumble and heat it up in a hot oven for 20 minutes or so (from cold, less if your fruit is still hot). Works perfectly every time!
    7th Dec, 2015
    I would recommend cutting the apples into small cubes rather than just sliced as my apples were still half raw even after 40 mins of cooking :(