The best apple crumble

BEST Apple Crumble Recipe 2021 ❤️

After hundreds of Apple Crumble recipes tested by our expert team, we chose the best Apple Crumble recipe of 2021! Learn how to make in 6 easy steps! This is the easiest apple crumble recipe and an all-time favorite quick and easy dessert. This is The Apple Crumble recipe I’ve been making for years and years. You can’t beat the traditional apple filling topped with crispy, buttery crumble — classic comfort food at its best!

Apple Crumble Ingredients (For the Filling)

• 575g Bramley Apple (3 Medium Apples), Peeled, Cored And Sliced To 1 Cm Thick
• 2 Tbsp Golden Caster Sugar

Apple Crumble Ingredients (For the Crumble)

• 175g Plain Flour
• 110g Golden Caster Sugar
• 110g Cold Butter

Apple Crumble Ingredients (For the Topping)

• 1 Tbsp Rolled Oats
• 1 Tbsp Demerara Sugar
• Double Cream, Clotted Cream or Custard, To Serve

How To Make Apple Crumble — #1 Step

Position an oven rack in the center of the oven and preheat to 350 degrees F. 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.

Don’t cut the apples too small or they will just disintegrate, especially the Bramleys. Flatten down with your hand to prevent too much crumble falling through. Stir well being careful not to break up the fruit.

How To Make Apple Crumble — #2 Step

How To Make Apple Crumble — #3 Step

Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Taking a few cubes of butter at a time rub into the flour mixture.

Shake the bowl and any big bits will come to the surface – rub them in. Keep rubbing until the mixture resembles breadcrumbs. Don’t worry too much about getting it even, as this is quite a rustic dish and works well with an uneven texture.

You can also make the crumble mixture in a food processor. Place all the topping ingredients into the processor and process on pulse until you get a coarse mixture but be careful not to over-mix.

How To Make Apple Crumble — #4 Step

Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.

Sprinkle a good layer of crumble topping over the apples, try to work on a depth half that of the apples. Too thick and the middle won’t cook.

How To Make Apple Crumble — #5 Step

How To Make Apple Crumble — #6 Step

How Long to Cook Apple Crumble?

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. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving.

Serve warm with vanilla ice cream!

Apple Crumble Nutrition Facts

The Best Apple Crumble Recipe 2021

This is the best Apple Crumble recipe of all time! No one ever grumbles about a Apple Crumble Recipe. A filling of tender, cinnamon laced apples topped with a nubbly crunchy, golden topping. You’ll love how this Apple Crumble isn’t overly sweet, and how the filling is syrupy and jammy, rather than watery or dry. Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again.

Puddings and desserts are the backbones of British food and they are renowned throughout the world and there is no more a quintessential pudding than a traditional British Apple Crumble. Crumbles come in many guises and can be both sweet and savory but apple is the most popular and no wonder, it is delicious.

A light Apple crumble is the perfect topping for delicious British apples which in the autumn, and winter are at their best.

This simple and delicious apple crumble! The smell when this is in the oven is just heavenly. The cinnamon, the apple, the buttery sweet goodness. And that moment when you crack through the nubby golden topping and are greeted with the sight of golden syrupy, tender apples!

Best Apple Crumble Recipe

Apple Crumble Recipe Tips

The apple filling is not dry or watery. It is made ever so slightly jammy/syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference. The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet.

I like to use Granny Smith apples because the sweet-tart palette appeals to me. If you prefer not to have tartness, then feel free to use sweet red apples. Whatever you use, don’t omit the sugar completely because it’s part of how the filling becomes a bit jammy rather than watery.

If you like less sweet things, reduce the sugar in the topping down to as low as 1/2 cup. It’s best to keep sugar in Filling as is so the syrup consistency isn’t affected. Also, use green apples — they are less sweet than others.

Have fun experimenting with different ingredients in your Apple Crumble. Add frozen blueberries or raspberries to the apple; replace the apple with fresh in-season fruits or drained canned fruits; or try using different nuts, such as pecans or hazelnuts, in the crumble.

Caster sugar is also known as fine sugar. Golden caster sugar is unrefined and tends to be more golden in color, Don’t worry if you can’t find it, use ordinary white caster sugar instead. To make an Apple crumble you can use Bramley apples, considered the best apples for cooking because of their balance between the sugar and acid.

Bramleys contain more acid and less sugar than other apples, so they keep their tangy flavor when cooked. The apple crumble can, however, be made using other apples but avoid the really hard varieties such as the Granny Smith, they don’t break down the same way and can stay a little crisp.

Apple Crumble Origin

Apple Crumbles originated in Britain during the 2nd World War. Apple Crumbles also became popular in Ireland during World War II, when the topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing. Pie’s would require too much flour, sugar and fat to make the pastry. So people in the 2nd World War got creative and made a simple mixture of flour, margarine and sugar and used this to make the top of the crumble.

The dish is also popular due to its simplicity. Popular fruits used in crumbles include apple, blackberry, peach, rhubarb, gooseberry, and plum. A combination of two or more of these fruits may be used.

The apple crumble is baked in an oven until the topping is crisp. The dessert variety is often served with ice cream, cream, or custard.

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The best apple crumble

You can’t beat a traditional apple filling topped with crispy, buttery crumble — classic comfort food at its best

Nutrition: Per serving

Nutrient	Unit
kcal	608
fat	24 g
saturates	14 g
carbs	90 g
sugars	55 g
fibre	5 g
protein	6 g
salt	0.6 g

Ingredients

For the filling

• 575g Bramley apple (3 medium apples), peeled, cored and sliced to 1cm thick
• 2 tbsp golden caster sugar

For the crumble

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

For the topping (optional)

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

Method

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

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.

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

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).

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

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.

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

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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Apple crumble

less than 30 mins

30 mins to 1 hour

This is the easiest apple crumble recipe and an all-time favourite quick and easy dessert.

Each serving provides 618 kcal, 6g protein, 83g carbohydrates (of which 43g sugars), 28.5g fat (of which 18g saturates), 3.5g fibre and 0.21g salt.

less than 30 mins

30 mins to 1 hour

Ingredients

For the crumble

• 300g/10½oz plain flour, sieved
• pinch of salt
• 175g/6oz brown sugar
• 200g/7oz unsalted butter at room temperature, cubed, plus a little for greasing

For the filling

• 450g/1lb apples, peeled, cored and cut into 1cm/½in pieces
• 50g/2oz brown sugar
• 1 tbsp plain flour
• 1 pinch ground cinnamon

Method

Preheat the oven to 180C/350F/Gas 4.

Place the flour, salt and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.

Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

Serve with thick cream or custard.

Recipe Tips

Bramley apples will turn to a lovely fluff underneath your crumble, in this recipe with toffee-ish brown sugar. If you want a crumble with distinct apple pieces, use a dessert apple and reduce the sugar quantity.

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Classic apple crumble

With a sprinkling of lemon zest

Nutrition per serving

Of an adult’s reference intake

Ingredients

• 1.5 kg mixed apples , (I like to use half Bramley)
• 150 g golden caster sugar
• 1 lemon
• 50 g unsalted butter , (cold)
• 100 g plain flour

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Method

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel and core the apples, then quarter and chop into 3cm chunks.
3. Place in a saucepan on a medium heat with 100g of sugar and a few fine gratings of lemon zest.
4. Pop the lid on and cook for 5 minutes, or until the apples have softened. Remove the heat and leave to cool a little.
5. Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the remaining sugar to add a little texture.
6. Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
7. Bake in the oven for 25 to 30 minutes, or until golden and bubbling. Delicious served with vanilla custard.

EASY SWAPS
– Ripe pears are fantastic in place of the apples. Simply peel, core and cut into chunks.
– If you don’t have a lemon to hand, use orange or lime zest instead.
– You could add rolled oats for a lovely golden topping. Check out my School Dinners recipe for some inspiration.

TO SERVE
– Enjoy with custard, a dollop of low-fat Greek-style yoghurt, a scoop of ice cream, or 1 tablespoon of low-fat crème fraîche with a grating of lemon zest.

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Perfect Apple Crumble

I love apple pie, but I’m not so into making crust. Apple crumble is 1,000 times easier to make and, in my opinion, even better. I’ll take a thick, buttery cinnamon pecan crumble over a flaky crust any day. Below are answers to all your baking questions.

Do I need to peel the apples?

No! In fact, I prefer not to. The skin doesn’t affect the taste, or even the texture significantly, so it’s not worth the hassle. Plus, they look pretty as hell—especially if you’re using apples with a pinkish hue.

What kind of apples should I use?

Crisp, slightly tart varieties work best. Granny Smith is the most obvious choice and it’d be lovely here. My personal favorite: Mutsu. Look for it at the farmer’s market! Other great options: Jonagold, Honeycrisp, and Pink Lady.

Is it better to use melted, softened, or cold butter?

While we always insist on cold butter in our perfect pie crust (and even in my apple crisp!), it’s just not necessary here. We’re not looking for flakiness! Melted butter makes it easiest to incorporate all the crumble ingredients. And pecans offer a nice crunchy contrast to the slightly sandy, very crumbly butter-brown sugar combo.

How do I bake the crumble in ramekins (like the picture)?

If you want make dinner guests feel extra special by serving them individual apple crumbles, adapting the recipe is easy! Prep the apples and the crumble as the recipe instructs, just divide them both evenly between ramekins and place ramekins on a large rimmed baking sheet before baking.

Can I prepare the crumble ahead of time?

Absolutely! If you want to prep the day before we recommend that instead of dumping the dry crumble on top of the fruit, just cover the bowl and the baking dish with plastic wrap and store in the fridge until ready to bake. Or you can simply make the whole thing and reheat the following day in a 325º oven until the apple is bubbling.

What about ingredient substitutions?

This is such a versatile recipe, you can make a pear or peach crumble just by swapping out the fruit! Allergic to tree nuts? Swap out the pecans for something like peanuts or shelled sunflower seed or simply leave them out.

Have you made this recipe? If so, don’t forget to rate it below and let us know what you think! And for more fall baking ideas, check out our other incredible apple desserts.

Editor’s Note: The introduction to this recipe was updated slightly to provide more information on July 12, 2021.

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