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Apple Crumble

Apple crumble with a sandy golden topping and bubbling cinnamon apple filling baked until caramelized at the edges. A classic British dessert with warm fruit and a crisp, crumbly streusel texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 1.5 kg cooking apples
  • 75 g granulated sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
crumble topping
  • 225 g plain all-purpose flour
  • 150 g unsalted butter cold, cubed
  • 100 g granulated sugar
  • 50 g light brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
to serve
  • 1 custard
  • 1 double cream
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 190C (375F) and grease a large baking dish.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, and lemon juice, then spread them in the prepared dish.
Make the crumble topping
  1. Place plain all-purpose flour and cold unsalted butter in a bowl, then rub with your fingertips until the mixture resembles coarse breadcrumbs with some larger pieces.
  2. Stir in granulated sugar, light brown sugar, cinnamon, and salt.
Assemble and bake
  1. Spread the crumble evenly over the apples without packing it down.
  2. Bake for 35-40 minutes, until the topping is pale golden and the apple filling bubbles at the edges.
Serve
  1. Serve warm with custard, double cream, or vanilla ice cream.

Notes

For the best crumb, keep the butter cold and avoid packing the topping—leave it loose so it bakes into sandy clusters. Store leftovers covered in the fridge for up to 3 days and reheat in a 180C oven until warmed through. Freeze baked crumble for up to 2 months; thaw overnight in the fridge and reheat. If you want a lighter version, swap double cream for custard or serve with Greek yogurt instead.