British Apple Crumble Recipe

This simple and delicious British apple crumble has always been a personal favorite of mine, both from my childhood and my time working in restaurants in England. It’s very easy to make, only needs 5 ingredients, and is really delicious and nostalgic!

History

Apple crumble originated in Britain and became popular during wartime as an economical alternative to pies. Due to the rationing of key ingredients like flour, fat, and sugar, making pastry crusts for pies was not always feasible. To stretch these limited ingredients, home cooks would add breadcrumbs or oatmeal to the crumble topping, reducing the amount of flour and fat needed.

This innovation resulted in the creation of a dessert that had no base, unlike traditional pies, with the “crumble” referring to the crumbly topping made from a mixture of butter, flour, and sugar.

Ingredients

• Bramley Apples: Bramley apples are preferred for this recipe because of their tartness, which balances the sweetness of the crumble. If you don’t have Bramley apples, you can use Granny Smith or Honeycrisp apples, which also work well for baking. A general rule of thumb is to use green apples over red apples.
• Brown Sugar: Adds a rich, caramel-like sweetness to both the apple filling and the crumble topping. You can use either light or dark brown sugar, depending on your preference.
• Cold Butter: Cold, cubed butter is key to creating a crumbly buttery topping. Make sure to use it straight from the fridge and rub it into the flour until you get a breadcrumb-like texture.
• Lemon Juice: A squeeze of fresh lemon juice prevents the apples from browning and adds a subtle tartness that enhances the flavor.
• Cinnamon (Optional): A dash of ground cinnamon adds warmth. If you’re not a fan of cinnamon, you can skip it.
• Rolled Oats (Optional): Adding rolled oats to the crumble topping gives extra texture and a bit of chewiness. It’s optional, but something often used in a traditional apple crumle.

Chef Tips

Use Cold Butter for the Best Crumble: Always use cold, cubed butter straight from the fridge when making the crumble topping. Cold butter helps create a perfectly crumbly texture, as it doesn’t fully melt into the flour. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs, but don’t overwork it—this prevents the topping from becoming too dense.

Prevent the Apples from Browning: After slicing the apples, toss them in lemon juice immediately. This prevents the apples from browning and adds a slight tang that is balanced later by the brown sugar.

Try It with Custard: You definitely need to try apple crumble with custard, even you aren’t sure about it. It’s the most traditional pairing in Britain and complements the crumble perfectly. The creamy, warm custard contrasts beautifully with the crunchy topping and sweet-tart apples.

Storage and Leftovers

Refrigeration: Allow the apple crumble to cool completely before storing. Transfer it to an airtight container or cover the baking dish tightly with foil. You can store it in the refrigerator for up to 3 to 4 days.

Freezing: Apple crumble freezes well, either before or after baking. To freeze before baking, assemble the crumble, cover tightly with foil, and freeze for up to 3 months. When you’re ready to bake, cook it straight from frozen.

Reheating: To reheat, the oven is the best option to maintain the crispness of the topping. Place the crumble in an oven-safe dish and bake at 180°C (350°F) for 10-15 minutes. If using a microwave, heat until hot throughout; note that the topping may become softer.

FAQ’s

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