There’s nothing like digging up a warm apple crumble with golden butter toppings and apples with soft cinnamon spices. Pure comfort in cooking!
Nikki’s recipe notes
Should Apple Crumble be a signature dessert for autumn? In my opinion, it’s also a Sunday dessert. After the boys return from football or after a family Sunday roast, this is the perfect finisher for the weekend.
What’s so good about this recipe?
✅It’s new and improved! I make it often, so I added a few tweaks over time until I got a perfectly crunchy topping and a soft sweet sweet fill.
cestureWe use two types of apples for a variety of textures and a balanced mix of sweetness and sourness.
I love the flult flour sugar topping (gives the taste of a crunchy biscuit), but add a tablespoon of oats to the topping to give it a little crunch, but butterness and extra flavor.
dever you can make it first and refrigerate or freeze later! For notes on this, please see the FAQ below.
How to make it (abbreviated instructions)
***A complete recipe with detailed instructions on the recipe card at the end of this post***
Peel and chop the apples and add them to the pan with a splash of lemon juice, sugar, cinnamon and water. Add to pie plate with lid until softly simmered.
Scrape the cold butter into the flour and stir in the sugar and oats. Sprinkle on top of the apple and bake in the oven as 180c/350f (fan) for 25 minutes until golden.
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Pro tips
Once you rub it on the flour, make sure the butter is cold. This gives you a lovely pebble texture that will make you look beautiful and liven up in the oven. As a better melting small piece, they create a pocket of steam, resulting in a more crunchy finish. If the butter is too soft, mix perfectly with the flour and instead create a dense cake texture.
🍽️What to offer
Caramel sauce and vanilla ice cream cream custard thick poured cream or whipped double cream
I love the flavor of that juicy warm cinnamon app.
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Preheat the oven to 180C/350F (fan).
Peel, chop and put the apples cooked and eaten in approximately 2cm (3/4 inch) chunks, then place in a pot.
4 Medium Bramley Cooking Apple, 1 Apple eating medium (jazz or honey liquor)
Squeeze or pour over lemon juice. Pro Tip: This is because it helps to stop browning of apples.
1 tablespoon lemon juice
Add sugar, cinnamon and water to the apple and stir everything.
3 tablespoons golden caster sugar, 1/2 ground cinnamon, 3 tablespoons of water
Cook with the lid (stove top) on top, and with lid on, and with lid on, stirring for 10-15 minutes until the apples start to break.
Crumble topping while the apples are cooked. Add the flour to the bowl. Add the butter cubes and then rub the butter into the flour with your fingertips until you get a crunchy mixture. You want to have a bigger, smaller lump. Don’t overmix (you don’t want the perfect crumbs. You need a freshly baked, crunchy bit!)
150 g (1.25 cups) plain (all-purpose) flour, 120 g (1/2 cup) Non-chilled butter
Add the sugar, oats and salt and stir together.
120 g (2/3 cup) Golden caster sugar, 1 tablespoon oats, Pinch salt 1
Now the apples should be ready. We want it to look lumpy and a bit cheeky. Carefully pour the apple filling mixture into a 22.5cm/9 inch round pie dish (see notes)
Add crumble toppings to the baking dish and spread them out quite evenly.
Place in a preheated oven and cook for 25-35 minutes until golden brown.
Cook apples to eat apple ratio
I like cocky apple crumbles so I like to use 4 cooked apples with just one eating apple, but if you like a thicker texture with your crumble, you can change the ratio.
Cooked apples are usually larger than eating apples, so if you are replacing your cooking apples, replace them with 1.5-2 apples.
Pie dishes:
It uses round pie dishes, about 5cm deep and 22.5cm in diameter (~9 inches). Holds about 1.5 liters.
You can replace it with a 5cm deep rectangular dish about 21cm x 28cm (8.2″ x 11″) or a square 20cm x 20cm (8″ x 8″) dish (8″ x 8″) deep.
Nutrition information is roughly per serving (this recipe creates six servings).
calorie: 418kcal | carbohydrates: 67g | protein: 3g | fat: 17g | Saturated fat: 10g | Polyunsaturated fat: 1g | January Saturated Fat: 4g | Trans Fat: 1g | cholesterol: 43mg | sodium: 11mg | fiber: 5g | sugar: 42g
Nutrition information is calculated automatically and should only be used as an approximation.
This crumble recipe was first posted in February 2022. Updated in September 2025 with recipe improvements, new photos and housekeeping reasons.
? FAQ
Yes, it will collapse as it collapses until it is assembled into a plate. It can then be covered for up to 2 days and refrigerated.
To cook the crumble, remove it from the fridge and remove the cover. Bake in the oven on 180c/350f (fan) for 35-40 minutes. Until the top is golden and the center is hot. Note: Cooking straight from the fridge will cause the top to be a bit brown as it will require extra time in the oven to make the center hot. If necessary, you can cover it with foil for the last 10 minutes to reduce the brown process.
Yes, it will collapse as it collapses until it is assembled into a plate. Then double wrap and freeze with ClingFilm or Foil.
Thaw the crumble overnight in the fridge and bake in a 180c/350f (fan) oven for 35-40 minutes until the top is golden and the center is hot. Note: Cooking straight from the fridge will cause the top to be a bit brown as it will require extra time in the oven to make the center hot. If necessary, you can cover it with foil for the last 10 minutes to reduce the brown process.
You can also freeze the baked crumble in the same way. Thaw and reheat as above. Pre-baked crumbles can be 5-10 minutes less, and you’ll probably need to cover them with foil to stop the browning from being blown away for the last 15-20 minutes.
Individual parts of the microwave can be reheated for approximately 90-120 seconds (in 30 seconds) until hot-through. The topping loses its crispiness, but it is the fastest way to reheat.
To maintain crisp toppings, place in an oven safe plate and bake in the oven at 180c/350f for about 15 minutes until hot.
Use a mixture of cooked apples (Bramley apples) and eating apples (excellent sweet varieties such as jazz and honey cress).
Cooked apples break down more, resulting in a softer, more comfortable filling. They are also more tangy with tarts than the apples they eat (but sugar helps to counteract too much sourness).
Eating apples will no longer break and provide some texture to the filling. They are also sweet – balanced on the cooking apples and a little more complicated in the flavor.
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(TagStoTranslate) Apple Crisp (T) Apple Crumble (T) Apples (T) Dessert
