Tasty, Traditional Apple Crumble that’s really easy to make and uses only 5 ingredients. This dessert pairs perfectly with vanilla custard, ice cream and heavy cream.
Wheres is does it come from?
Apple Crumble comes from the United Kingdom, it became popular as an economical alternative for pies during the wartime. This was because of the shortage of pastry ingredients during rationing. To further reduce the rationed flour, fat & sugar you would add bread crumbs or oatmeal to the mixture. Due to this crumbles don’t have a base like pies, with the name crumble coming from the crumbly mixture on top.
What type of Apples should I use?
The best type of apples to use are the slightly acidic (less sweet) ones, that hold well whilst cooking. They add a nice tarty contrast that is balanced out with the brown sugar. The best types of apples to use are Bramley Apples & Granny Smith. A general rule of thumb is to use green apples over red apples.
Apple crumble should be kept in the fridge. It will normally last 4-5 days if stored in an airtight container. Make sure to refrigerate the crumble straight after cooling.
Apple Crumble will go bad much faster when left at room temperature, this is why it’s best to refrigerate it. At room temperature, it should last for around 24 hours.
Can I make it ahead of time?
Yes, it’s a perfect make ahead of time dessert. Simply prepare the apple crumble as usual and instead of baking it, wrap it tightly in cling film and place it in the fridge. It will stay good quality for around 24 hours, so it’s great to make the day before a celebration.
Even know most desserts freeze really well, I wouldn’t recommend freezing apple crumble. This is because the apples will start getting watery during the thawing process and the crumble won’t have its crumbly texture.
You can reheat apple crumble in either the microwave or oven. If you are reheating a whole batch, add to a preheated oven at 150c (300f) for 15-20 minutes, until hot. If you want to reheat one portion, add a portion of the crumble to a microwave-safe bowl and microwave for 60 to 90 seconds, until hot.
If you would like to add more oats to this recipe you can replace 1/2 or 1/4 of the plain flour from the crumble section with a 1:1 ratio of rolled oats. This makes the mixture 105 grams plain flour, 105 grams oats, 100 grams brown sugar & 130 grams of butter.
Luckily now days making food dairy-free and vegan is much easier. This recipe is super easy to make vegan, simply swapped out the butter with vegan butter. The results will be very similar and still delicious!
More Recipes You May Like…
If you’re looking to add a continental twist to your apple crumble, why not try making it with a French Shortbread Crust? This crispy, buttery crust adds an indulgent and unique touch that’s sure to impress. Two other delicious alternatives are this peach pie and praline croissant bread pudding!
- Oven Proof Dish
- 1 kg Bramley apple (5 medium apples, peeled, cored and sliced to 1 cm thick)
- 50 g Brown sugar
- ½ Lemon juiced
- 1 tsp Cinnamon optional
- 210 g Plain flour
- 100 g Brown sugar
- 130 g Butter cold & cubed
- 20 g Rolled oats optional
- 25 g Brown sugar
- Custard, Icecream or Heavy Cream recommened
- Preheat the oven to 180c.
- In an ovenproof dish add the apples, sugar, cinnamon and lemon juice then mix well together.
- In a large mixing bowl add your flour and butter, rub together with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl, if any large clumps come to the surface, rub them together. Then stir in the sugar.
- Pour half your crumble mixture over the apples and press down the mixture onto the apples until its quite compact. Then loosely lay the rest of the crumble mixture over the top.
- Evenly sprinkle over the oats and sugar. Then bake at 180’c for 45 minutes or until the top is golden and the apples as soft. Leave to rest for 5 minutes before serving.
- I used a 32cm x 22cm x 5cm (Length x width x depth) ovenproof dish for this recipe