This apple crumble recipe pairs soft, cinnamon-scented Bramley apples with a crisp, buttery topping. It is a simple British dessert made with everyday ingredients, clear metric measurements and no pre-cooking. Serve it warm with custard, cream or vanilla ice cream.
Apple crumble recipe at a glance
- Prep time: 20 minutes
- Cooking time: 40–45 minutes
- Total time: 1 hour 5 minutes
- Serves: 6
- Difficulty: Easy
- Oven: 190°C/170°C fan/gas 5
Why this traditional apple crumble works
Bramley apples soften into a sharp, juicy filling without turning cloyingly sweet. A little cornflour catches excess juice, so the base stays spoonable rather than watery. Cold butter creates separate crumbs, while demerara sugar gives the top a light crunch.
The topping uses a practical flour-to-butter ratio. It stays crisp on top but forms a few buttery clusters underneath. You can prepare the whole pudding in about 20 minutes, making it a useful choice after a comfort food dinner.
Ingredients
For the apple filling
- 900g Bramley cooking apples, weighed before peeling
- 60g light brown soft sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornflour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg, optional
- 1 teaspoon vanilla extract
- Pinch of fine salt
For the crumble topping
- 200g plain flour
- 120g cold unsalted butter, cut into 1cm cubes
- 90g light brown soft sugar
- 30g demerara sugar
- 40g rolled oats, optional
- Pinch of fine salt
Equipment
- 20cm square or 1.5-litre baking dish
- Large mixing bowl
- Peeler
- Sharp knife and chopping board
- Kitchen scales
How to make apple crumble
1. Heat the oven and prepare the dish
Heat the oven to 190°C/170°C fan/gas 5. Lightly butter a 20cm square or 1.5-litre baking dish. Place it on a tray to catch any fruit juice that bubbles over.
2. Peel and cut the apples
Peel and core the Bramley apples. Cut them into wedges about 1.5cm thick. Keep the pieces similar in size so they soften at the same rate.
3. Season the filling
Put the apples in the baking dish. Add the brown sugar, lemon juice, cornflour, cinnamon, nutmeg, vanilla and salt. Toss until the apple pieces have a thin, even coating. Spread them into a level layer.
4. Make the crumble topping
Put the flour and salt in a large bowl. Add the cold butter. Rub the butter into the flour with your fingertips until the mixture looks like coarse breadcrumbs with a few pea-sized pieces. Work lightly and stop before it turns into dough.
Stir in the light brown sugar, demerara sugar and oats. If the kitchen feels warm, chill the topping for 10 minutes before assembling.
5. Assemble the crumble
Scatter the topping over the apples. Cover the fruit without pressing the crumbs down. A loose surface lets hot air move between the crumbs and gives you a crisper result.
6. Bake
Bake on the middle shelf for 40–45 minutes. The top should look golden and the apple juices should bubble around the edges. If the top colours too quickly, cover it loosely with foil for the final 10 minutes.
7. Rest before serving
Leave the apple crumble to rest for 10–15 minutes. The filling thickens slightly as it cools, making it easier to serve without losing the crisp topping.
How to get a crisp crumble topping
- Use cold butter. Soft butter coats the flour and can make the topping heavy.
- Use your fingertips. Your palms transfer more heat and soften the butter.
- Leave a few larger crumbs. They bake into crisp clusters.
- Do not press the topping. A compact layer can turn dense.
- Add demerara sugar. Its larger crystals add surface crunch.
- Rest the pudding uncovered. Covering it traps steam and softens the top.
Which apples are best for apple crumble?
Bramley apples are the strongest choice for a classic British apple crumble recipe. They have enough acidity to balance the sugar and they soften well during baking.
If Bramleys are unavailable, use a mix of tart and sweet eating apples. Granny Smith, Braeburn, Cox, Pink Lady and Gala all work. Eating apples release less moisture and hold their shape, so cut them slightly thinner. Reduce the filling sugar to 35–45g if your apples taste sweet.
Apple crumble variations
Apple and blackberry crumble
Replace 200g of the prepared apples with 200g blackberries. Add another teaspoon of cornflour because berries release extra juice.
Oaty apple crumble
Increase the rolled oats to 70g and reduce the flour to 180g. Add 30g chopped almonds or hazelnuts for extra crunch.
Apple and pear crumble
Use 600g apples and 300g firm pears. Pears are sweeter, so reduce the filling sugar by about 15g.
Vegan apple crumble
Replace the butter with the same weight of a firm plant-based baking block. Check that the serving custard or ice cream also suits a vegan diet. Find more ideas in our vegetarian and vegan recipes.
Gluten-free apple crumble
Use a plain gluten-free flour mix and certified gluten-free oats. The topping may brown a little faster, so check it after 30 minutes.
What to serve with apple crumble
- Hot vanilla custard
- Cold pouring cream
- Vanilla ice cream
- Greek yoghurt
- Clotted cream
Custard gives the most traditional result. Ice cream adds a hot-and-cold contrast, while Greek yoghurt makes the serving less rich. For another British favourite, try our crispy jacket potato recipe as the main course before pudding.
Make-ahead instructions
You can prepare the filling and topping up to one day ahead, but keep them in separate covered containers in the fridge. Assemble just before baking. This protects the crumb texture because the raw topping does not sit in apple juice overnight.
You can also bake the complete crumble earlier in the day. Reheat it uncovered at 180°C/160°C fan for 15–20 minutes.
Storage and reheating
Cool leftovers, cover and refrigerate for up to 3 days. Reheat individual portions in the microwave for 60–90 seconds, or use the oven at 180°C/160°C fan for 15–20 minutes. The oven keeps the topping crisper.
Freeze baked apple crumble for up to 3 months. Cool it fully, wrap the dish well and freeze. Defrost overnight in the fridge, then reheat until piping hot.
Common apple crumble problems
Why is my apple crumble watery?
The apples may have released more juice than expected, or the pudding may not have rested long enough. Cornflour and a 10–15 minute rest help the liquid thicken.
Why is my crumble topping soft?
The butter may have become too warm, the crumbs may have been pressed down, or the cooked pudding may have been covered while hot. Use cold butter and let steam escape after baking.
Why are the apples still firm?
The pieces may be too thick or you may have used a firm eating apple. Cover the dish loosely with foil and bake for another 10–15 minutes.
Can I make apple crumble without oats?
Yes. Oats are optional. Leave them out for a traditional fine-crumb topping or replace them with 30g extra flour.
Apple crumble recipe FAQs
Do I need to cook the apples first?
No. Thin Bramley wedges cook fully in 40–45 minutes. Pre-cooking can make the filling smoother, but it adds another pan and is not needed here.
Can I use self-raising flour?
Plain flour gives the best crumb texture. Self-raising flour works in an emergency, but the topping can become softer and more cake-like.
Can I reduce the sugar?
Yes. Reduce the filling sugar to 35g and the topping sugar to 80g total. The result will taste sharper and the topping may brown slightly less.
How do I know when apple crumble is cooked?
Look for a deep golden topping and bubbling fruit juice around the edges. Push a thin knife through the centre. It should pass through the apples with little resistance.
Recipe summary
Heat the oven to 190°C/170°C fan/gas 5. Toss 900g prepared Bramley apples with 60g brown sugar, lemon juice, cornflour, cinnamon, vanilla and salt. Rub 120g cold butter into 200g plain flour, then stir in 120g sugar and 40g oats. Scatter over the apples and bake for 40–45 minutes. Rest for 10–15 minutes before serving.
Image note: the featured and supporting food photographs carry CC0 public-domain licences. The three preparation images were created specifically for this Team Foodie recipe.