British & Irish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Apple Crumble
A comforting British classic of tart spiced apples baked beneath a golden, buttery crumble topping, served warm with custard or cream.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Preheat the oven to 375°F and toss the sliced apples with 1/4 cup of the granulated sugar and the cinnamon, then spread them evenly in a buttered 9x9-inch baking dish.
- 2
In a large bowl, whisk together the flour, the remaining 1/2 cup granulated sugar, the brown sugar, and the salt until combined.
- 3
Add the cold cubed butter and rub it into the flour mixture with your fingertips until it forms coarse, pea-sized crumbs with no large lumps of butter remaining.
- 4
Scatter the crumble topping evenly over the apples in a thick, loose layer, leaving it craggy rather than pressing it down so it bakes up crisp.
- 5
Bake for 40 to 45 minutes until the topping is deep golden brown and the apple juices are bubbling visibly around the edges.
- 6
Let the crumble rest for 10 minutes to set, then serve warm with custard, vanilla ice cream, or pouring cream.
Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving410
Calories
3 g
Protein
69 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Apple crumble became especially familiar in Britain during the 20th century, when a flour-butter-sugar topping was a practical alternative to rolling pastry. It fits the British pudding tradition: warm fruit, a plain baked topping, and something creamy at the table to soften the edges.
Listahan note
This version keeps the filling simple and puts the work into texture: tart apples underneath, a craggy topping above, and enough sugar split between the two so the crumble browns without turning cloying.
Technique cues
- Use tart apples and slice them evenly so the filling cooks down at the same pace. Bramleys collapse more softly, while Granny Smiths hold clearer slices.
- Keep the butter cold while rubbing it into the flour mixture. Small uneven pieces give the topping both sandy crumbs and crisp larger nuggets.
- Do not pack the crumble topping down. A loose, rough layer lets heat move through it and gives the surface more places to brown.
Kitchen flow
- Parallel prep
- Preheat the oven while peeling and slicing the apples, then butter the dish before you start rubbing in the topping.
- Make-ahead
- Prepare the apple layer and crumble topping separately, chill them covered, then assemble just before baking so the topping stays loose.
- Leftover move
- Spoon cold crumble over plain yogurt or warm it and fold it through porridge for a quick breakfast-style bowl.
- Cleanup rhythm
- Use one large bowl for the topping and wipe the baking dish edges before it goes in the oven so baked-on sugar is easier to clean.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Bramley or Granny Smith apples
Tart fruit base
Purpose: Their acidity keeps the dessert from tasting flat under the sweet topping.
Handling: Peel, core, and slice to a similar thickness so the apples soften evenly.
Adaptation: Honeycrisp or Pink Lady can work, but the filling will taste sweeter and hold more bite.
Granulated sugar
Filling sweetener and topping structure
Purpose: It sweetens the apples and helps the crumble bake with a clean, crisp finish.
Handling: Divide it as written so the apples get seasoned and the flour mixture still browns properly.
Adaptation: Caster sugar blends in easily if you have it; coarse sugar gives a slightly crunchier topping.
Ground cinnamon
Warm spice
Purpose: It gives the apples a familiar baked-fruit warmth without taking over the crumble.
Handling: Toss it with the apples before they go into the dish so the flavor spreads through the juices.
Adaptation: A pinch of mixed spice or nutmeg changes the profile toward a more old-fashioned British pudding note.
All-purpose flour
Crumble body
Purpose: It binds with butter and sugar to make the sandy, crisp topping.
Handling: Whisk it with the sugars before adding butter so the topping seasons evenly.
Adaptation: A measure-for-measure gluten-free flour blend can be used, though the crumble may bake a little more tender and less crisp.
Light brown sugar
Caramel note
Purpose: It adds a softer molasses flavor and helps the topping brown deeply.
Handling: Break up any firm clumps before mixing so the crumble does not bake with hard sugar pockets.
Adaptation: Dark brown sugar gives a stronger molasses flavor; using all granulated sugar makes the topping lighter and cleaner.
Cold unsalted butter
Crisp richness
Purpose: Cold butter creates the rough crumbs that bake into a golden, buttery cap.
Handling: Cube it small and rub it in with fingertips until no large lumps remain.
Adaptation: A firm plant-based baking stick can be used, but the topping may brown differently and taste less dairy-rich.
Technique notes
- Bake until juices bubble at the edges, not just until the top looks pale gold. Bubbling tells you the apples have released and thickened their liquid.
- If the topping browns too quickly, move the dish to a lower rack for the last stretch rather than pulling it early.
- Let the crumble rest for 10 minutes before serving. The filling will still be warm, but the juices will settle enough to spoon neatly.
Ingredient swaps
- Gluten-free direction
- Use a measure-for-measure gluten-free flour blend in the topping; expect a slightly more delicate crumb.
- Dairy-free option
- Use a firm plant-based baking stick in place of butter and keep it cold so the topping still forms rough crumbs.
- Apple mix
- Combine Granny Smith with a sweeter apple like Honeycrisp if you want more shape and less sharpness in the filling.
- Extra crunch
- Replace a small handful of the flour with rolled oats for a nubbier topping that feels more rustic.
Serve alongside
- Proper vanilla custard
- Clotted cream
- Vanilla bean ice cream
- Greek yogurt with honey
- English breakfast tea
- Hot apple cider
- Cream sherry
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers covered; the apple filling will stay moist and the topping will soften as it sits.
- Reheat in a moderate oven until warm so the topping has a chance to crisp again.
- Freeze baked crumble in portions, thaw in the refrigerator, then reheat uncovered to drive off extra moisture.
Equipment
- 9x9-inch baking dish
- Large mixing bowl
- Pastry blender or fingertips
- Peeler and corer
Make this household-aware
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Plan it in Listahan
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