Apple crumble in a round decorative dish with serving spoon

The best apple crumble

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(121 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

    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

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the topping (optional)

    • 1 tbsp rolled oats
      Two piles of oats

      Oats

      ohtz

      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

    Method

    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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    katiecooks123
    22nd Nov, 2015
    5.05
    I've made this crumble 3 times now, and every time it's been a huge success. Super easy to make, and delicious! Blackberries make a nice addition.
    kingandpie
    25th Oct, 2015
    I have tried several apple crumble recipes and this one is absolutely on point! I have based a post on my food blog around this recipe http://www.thekingandpie.com/recipe/applecrumble/ Thank you once again BBC Good Food for yet another fail safe recipe :) Dora @thekingandpie
    WylieDi
    30th Jul, 2015
    5.05
    Made this for my family last week and everyone loved it. best part was that it was easy and quick to make. I plan to make this with my niece and nephew, they can do the breadcrumbs whilst I slice the apples. Brilliant recipe
    KingOfTheLilies
    4th Feb, 2015
    5.05
    Does what it says on the tin. The only alterations I make are using a mix of apples, or some apple and some other fruit (blueberries, blackberries and so on go very well), tossed in some lemon juice and muscovado rather than caster sugar. I also often add some crushed toasted hazelnuts, toasted oats, or ground almonds to the topping just for a bit of extra flavour. Served with http://www.bbcgoodfood.com/recipes/2604656/salted-toffee-sauce it is beautiful, albeit quite calorific.
    Mama Bookworm's picture
    Mama Bookworm
    20th Nov, 2014
    5.05
    Good reliable crumble recipe - I add a teaspoon of cinnamon for extra flavour. Saggybottom - I always presume it is pre-peeled and cored weight.
    Saggybottom
    26th Aug, 2014
    5.05
    I used four Braeburn apples for this recipe. I was a wee bit confused as to whether the weight of the apples should be before or after the peeling process! In hindsight, if I was to make it again I'd use another apple as the ratio of crumble to fruit was quite high! But that's how my non-roughage eating husband liked it. It is the first time I have made crumble and I found it very simple to make, especially as my magimix made short work of the rubbing in. It's certainly not a recipe for the health conscious but it's so tasty!

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