Apple crumble is one of my favourite comfort food desserts. I just love to eat it warm with custard, and for this reason I associate it with cold winter evenings. One of the best things about this dessert (apart from it’s deliciousness) is that practically anyone can make it well since minimal baking skills are required.
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I like to use sweet apples to make it as opposed to cooking apples, as I prefer a sweeter dessert and am not that keen on the tartness you get from cooking apples. Also, some cooking apples take a long time to soften up when they are stewed, and I’m all about saving time wherever I can. I also like to add a little salt to the apple filling to give it a caramel apple taste. I also associate warm apple desserts with cinnamon and nutmeg, so I’ve included a little of both in this recipe, however this is optional.
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(see below for full list of ingredients)
- Sweet Apples: I like to use Royal Gala or Red Delicious apples due to their sweetness. They also soften up really quickly when cooked, and this dessert is all about being quick, easy and fool-proof.
- Flour: Plain flour, self-raising flour, whatever you have in the cupboard – it doesn’t make much difference.
- Oats: Adds a nicer texture and flavour to the crumble topping.
- Butter: This is key for a nice crumble texture.
How To Make Apple Crumble
Step One: Pre-heat your oven to 180 °C fan (200 °C conventional / gas mark 6 / 400 °F).
Step Two: To make the filling, add 8 peeled, cored and roughly chopped 1cm cubed apple pieces to a saucepan along with the 1 tsp vanilla essence, 1/8 tsp nutmeg, 1 tsp ground cinnamon, 1 tbsp brown sugar and a pinch of salt. Mix this well and stew for 5 minutes with the lid on until the apples release some water. Then simmer for a further 10 minutes with the lid off until the apple is soft and most of the liquid has evaporated.
Step Three: In the meantime make the crumble. Add 230 g flour (2 cups), 4 tbsp oats and 50 g caster sugar (1/4 cup) to a large mixing bowl and mix with a wooden spoon.
Step Four: Add in 100 g unsalted butter (1/2 cup) and use your finger tips to work the butter into the dry ingredients to make crumbs.
Step Five: Pour the stewed apple into a pie dish (roughly 21 cm by 30 cm is ideal), then top with the crumble and bake for 35 minutes until the crumble starts to go golden brown.
How To Serve Apple Crumble
- Serve warm with custard, vanilla ice cream or single cream. In my opinion nothing beats warm apple crumble with hot custard – yummm.
Apple Crumble Recipe
for the filling:
- 8 gala apples (or other sweet apples) peeled, cored and roughly cut into 1 cm cubes
- 1 tsp vanilla essence
- 1/8 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
- pinch salt
for the crumble:
- 230 g flour (2 cups), plain or self-raising whatever you have in the cupboard)
- 4 tbsp oats
- 50 g caster sugar (1/4 cup)
- 100 g unsalted butter (1/2 cup), cold and cut into 1 cm cubes
- Pre-heat oven to 180 °C fan (200 °C conventional / gas mark 6 / 400 °F).
- Add the apple to a saucepan along with the vanilla essence, nutmeg, cinnamon, brown sugar and salt. Mix well and stew for 5 minutes with the lid on until the apples release some water. Then simmer for a further 10 minutes with the lid off until the apple is soft and most of the liquid has evaporated.
- Add the flour, oats and sugar to a large bowl and mix with a wooden spoon.
- Add the butter and use your finger tips to work the butter into the dry ingredients to make crumbs.
- Pour the stewed apple into a baking dish, top with the crumble and bake for 35 minutes until the crumble starts to go brown.
- Serve warm with custard or ice cream.