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Serves 6Prep 20 minCook 43 minTotal 1H5 min

Ingredients

• 800 g apples, peeled, cored and cut into 1–2 cm pieces
• 60 g light brown sugar
• 1 tablespoon plain flour
• 1½ teaspoons ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons water, only if the apples are particularly dry
• Butter, for greasing the dish

Method

1. Use apples that soften during baking but retain some structure.
2. Bramley, Granny Smith, Braeburn, Honeycrisp or a mixture of tart and sweet apples are suitable.
3. If using naturally sweet apples, reduce the filling sugar according to taste.
4. Cut the apples into pieces of similar size.
5. Pieces approximately 1–2 cm thick cook evenly and produce a filling that is soft without becoming entirely puréed.
6. Cold butter produces a more distinct crumb topping.
7. Work it into the flour and sugar only until coarse crumbs form.
8. Do not knead the mixture into a smooth dough.

Apple Crumble (Easy Cinnamon Dessert)

Apple crumble is a baked fruit dessert consisting of sweetened apples beneath a crumbly butter, flour and sugar topping. This version uses ground cinnamon, lemon juice and brown sugar for a balanced filling with a crisp, golden surface.

The method is straightforward. Prepare the topping, coat the apples, assemble, and bake until the fruit is bubbling. Serve warm with custard, cream or vanilla ice cream.

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DEFINITION

crumble (noun): A baked dessert made from fruit covered with a crumbly mixture of flour, butter and sugar.

Apple crumble is distinct from apple pie because it does not require pastry. This reduces preparation time and removes the need to roll, chill or shape dough. The result is a practical dessert suitable for ordinary family cooking.

PREPARATION

Use apples that soften during baking but retain some structure. Bramley, Granny Smith, Braeburn, Honeycrisp or a mixture of tart and sweet apples are suitable. If using naturally sweet apples, reduce the filling sugar according to taste.

Cut the apples into pieces of similar size. Pieces approximately 1–2 cm thick cook evenly and produce a filling that is soft without becoming entirely puréed.

Cold butter produces a more distinct crumb topping. Work it into the flour and sugar only until coarse crumbs form. Do not knead the mixture into a smooth dough.

RECIPE

Apple Crumble

Serves: 6
Prep time: 20 minutes
Cook time: 40–45 minutes
Total time: 1 hour 5 minutes
Course: Dessert
Cuisine: British
Dietary information: Vegetarian

Ingredients

For the filling

• 800 g apples, peeled, cored and cut into 1–2 cm pieces
• 60 g light brown sugar
• 1 tablespoon plain flour
• 1½ teaspoons ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons water, only if the apples are particularly dry
• Butter, for greasing the dish

For the crumble topping

• 180 g plain flour
• 125 g cold unsalted butter, cut into small cubes
• 130 g light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine salt

Equipment

• 1 ovenproof baking dish, approximately 23 cm or 9 inches
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 knife and chopping board

Method

1. Preheat the oven. Heat the oven to 180°C, 160°C fan, or Gas Mark 4. Lightly butter a 23 cm ovenproof baking dish.

2. Prepare the topping. Add the flour, brown sugar, cinnamon and salt to a mixing bowl. Stir to distribute the dry ingredients.

3. Rub in the butter. Add the cold butter cubes. Rub the butter into the flour mixture with your fingertips until coarse crumbs form. Leave a few larger clumps for additional texture. Do not overwork the mixture.

1. Prepare the apples. Place the chopped apples in a separate bowl. Add the brown sugar, flour, cinnamon and lemon juice. Toss carefully until the apples are evenly coated. Add the water only if the apples appear dry and produce little moisture.

2. Assemble the dessert. Transfer the apple mixture to the buttered baking dish. Spread it into an even layer.

3. Add the topping. Distribute the crumble mixture over the apples. Cover the surface without pressing the topping down. A loose surface allows steam to escape and helps the topping remain crisp.

4. Bake. Place the dish in the oven and bake for 40–45 minutes. The topping should be golden brown and the apple juices should be visibly bubbling around the edges.

5. Rest. Remove the crumble from the oven and leave it to stand for 10 minutes. This allows the filling to thicken slightly.

6. Serve. Serve warm with custard, thick cream or vanilla ice cream.

The temperature and general baking method are consistent with the standard procedure outlined by BBC Food’s easy apple crumble recipe.

CHECKS

The crumble is ready when all of the following conditions apply:

• The topping is evenly golden.
• The apples can be pierced easily with a knife.
• The filling is bubbling at the edges.
• The topping feels firm rather than soft in the centre.
• The dish has rested for at least 10 minutes before serving.

If the topping is brown but the apples remain firm, cover the dish loosely with foil and continue baking for 10–15 minutes. If the apples are cooked but the topping needs colour, return the uncovered dish to the oven for 5 minutes.

VARIATIONS

Oat crumble: Replace 50 g of the flour with 50 g rolled oats. This produces a more textured topping.

Nut crumble: Add 50 g chopped walnuts, pecans or hazelnuts to the topping. Do not use this variation where a nut-free dessert is required.

Apple and blackberry: Replace 200 g of the apples with 200 g blackberries. Add the blackberries after coating the apples to reduce crushing.

Apple and pear: Replace half of the apples with firm pears. Pears soften faster, so cut them slightly larger than the apples.

Gluten-free: Use a plain gluten-free flour blend in both the filling and topping. Check the flour label for cross-contamination information.

Lower-sugar filling: Reduce the filling sugar to 30–40 g when using sweet eating apples. The topping will still provide sweetness.

Extra cinnamon: Increase the cinnamon in the filling to 2 teaspoons for a stronger spice profile. Cinnamon can become dominant if used in excessive quantities, so adjust incrementally.

STORAGE

Cool leftovers completely before covering and refrigerating. Store in the refrigerator for up to 3 days.

Reheat individual portions in a microwave until hot, or place the full dish in a 160°C oven for approximately 15 minutes. Oven reheating restores more of the topping’s texture.

The assembled, unbaked crumble may be frozen for up to 3 months. Wrap the dish securely and defrost it in the refrigerator before baking. Add additional baking time if the filling remains cold at the centre.

FAQ

Can I make apple crumble without peeling the apples?

Yes. Apple skins are edible and provide additional texture. However, peeled apples produce a softer, more uniform filling. If leaving the skins on, wash the apples thoroughly and cut them into small, even pieces.

Why is my crumble topping soft?

A soft topping may result from excess moisture, overmixing or insufficient baking time. Avoid pressing the crumbs down, use cold butter, and bake until the filling is bubbling. Allowing the crumble to rest uncovered also reduces steam-related softness.

Should I cook the apples before baking?

Pre-cooking is not required for this recipe. The apples are cut into small pieces and bake directly in the dish. Pre-cook very firm apples for 5–8 minutes if a particularly soft filling is required.

Can I use white sugar instead of brown sugar?

Yes. Caster or granulated sugar can replace brown sugar at an equal weight. Brown sugar gives the topping a deeper colour and slightly more caramel-like flavour, but white sugar remains suitable.

Can I prepare apple crumble in advance?

Yes. Assemble the crumble several hours ahead and refrigerate it covered. Remove it from the refrigerator while the oven preheats, then bake as directed. The cold dish may require an additional 5–10 minutes.

What should I serve with apple crumble?

Custard, double cream and vanilla ice cream are standard options. Serve the crumble warm rather than piping hot to prevent the topping from softening immediately.

Is apple crumble nutritious?

Apple crumble is a dessert containing butter, flour and sugar. Apples contribute fibre and other nutrients, but the finished dish should be treated as an occasional dessert. For general food composition information, consult the USDA FoodData Central food database.

SERVICE

This recipe is published by the editorial team at harm.com. INGREDIENTS SHOULD BE CHECKED AGAINST CURRENT DIETARY, ALLERGEN AND MEDICAL REQUIREMENTS BEFORE USE.