Next level apple crumble served in a bowl

Next level apple crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 1 hr Plus resting

More effort

Serves 6

Bake an unforgettable crumble by giving each element a little TLC and choose the topping ingredients to taste. Serve with hot custard, or chilled fresh cream

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal684
  • fat42g
  • saturates26g
  • carbs70g
  • sugars38g
  • fibre3g
  • protein4g
  • salt1g


    For the crumble topping

    • 225g plain flour
    • 50g custard powder
    • 250g cold butter, diced
    • 100g golden caster sugar
    • 2 tbsp Grape-Nuts cereal (optional)
    • 75g rolled oats (optional)

    For the apples

    • 50g butter



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

    • 50g golden caster sugar
    • 100ml cloudy apple juice
    • 1 cinnamon stick
    • 1 bay leaf
    • 4 Bramley apples, peeled, cored and chopped into chunks
    • 4 Cox’s apples, peeled, cored and sliced into 5mm thick rounds

    For the sugar and spice (optional)

    • ½ tsp ground cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • ½ tsp ground nutmeg



      One of the most useful of spices for both sweet and savoury

    • ½ tsp ground ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • ½ tsp ground allspice
    • 1 tbsp golden caster sugar


    1. For the topping, add all the ingredients – other than the optional extras – to a food processor with a small pinch of salt. Pulse until the mixture resembles large breadcrumbs, but do not overwork (this can also be done by hand). Now toss through the optional topping ingredients, if using, then tip into a container, cover and freeze for at least 1 hr or until needed. Can be made up to one week ahead. Heat oven to 200C/180C fan/gas 6. If you want a dark, crumbly topping, tip the mixture onto a baking sheet and bake for 8-10 mins until golden. Leave to cool and re-crumble, then set aside (keep the oven on).

    2. For the apples, add the butter, sugar, apple juice, cinnamon and bay to a saucepan. Boil vigorously until you have a sputtering, buttery caramel. Remove the bay and cinnamon, then throw in half the Bramley apples. Cook down to a purée, then remove from the heat and stir through the rest of the Bramley apple chunks until coated. Transfer to a baking dish.

    3. Heat oven to 200C/180C fan/gas 6 (if you part-baked your topping in step 1, it should already be at this temperature). Arrange the sliced Cox’s apple over the cooked apples in an even layer. Sprinkle your choice of crumble mixture loosely and roughly over the top, then bake for 30-40 mins until the crumble has browned and the filling is bubbling at the sides (30 mins if you part-baked the crumble, but keep an eye on it). Leave to rest for 10 mins before serving. While the crumble is baking, make the optional sugar and spice blend by mixing all the ingredients with a small pinch of salt. Serve on the side to sprinkle over.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?