Apple Crumble

Apple crumble with a buttery, sandy golden topping and tender cinnamon apple filling baked until the edges bubble. This classic British dessert uses a crumbly breadcrumb-style topping for a crisp, slightly caramelized finish.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: British

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Apple filling

1.5 kg cooking apples, peeled and sliced
75 g granulated sugar
1 tsp cinnamon
1 tbsp lemon juice

Crumble topping

225 g plain all-purpose flour
150 g cold unsalted butter, cubed
100 g granulated sugar
50 g light brown sugar
0.5 tsp cinnamon
0.25 tsp salt

For serving

1 custard, cream, or ice cream

Equipment

1 sheet pan
1 cast iron skillet

Method

Prep and bake

Preheat the oven to 190C (375F) and grease a large baking dish so it’s ready for the filling.
Toss the apple slices with granulated sugar, cinnamon, and lemon juice, then spread the apples in the prepared dish.
For the crumble, rub plain all-purpose flour and cold unsalted butter together with your fingertips until it resembles coarse breadcrumbs with some larger pieces.
Stir in the remaining granulated sugar, light brown sugar, cinnamon, and salt until the crumble looks evenly mixed.
Spread the crumble evenly over the apples without packing it down, leaving a light, sandy layer on top.
Bake for 35-40 minutes at 190C (375F) until the topping is pale golden and the apple filling bubbles at the edges.
Serve warm with custard, double cream, or vanilla ice cream right after baking.

Notes

For the crispiest topping, keep the butter cold and avoid packing the crumble down. Store leftovers covered in the fridge for up to 3 days; reheat in the oven at 180C until warmed through. Freezing works for up to 1 month, best reheated from frozen. For a lighter option, swap to vegan butter sticks (use a cold stick-style) to keep the crumb texture.