Apple Crumble photo with ice cream on top

Apple Crumble

This apple crumble recipe is a simple and tasty British dessert. It just takes 1 hour to make and only uses 5 ingredients. Traditionally it is served with custard (Crème Anglaise) but it is also enjoyed with ice cream or heavy cream.

The Origin

The crumble became popular during the war time due to its simplicity as it was an economical alternative for pies. This was due to a shortage of pastry ingredients as a result of rationing. To further reduce the rationed flour, fat & sugar you would add breadcrumbs or oatmeal to the mixture.

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Apple Crumble

This apple crumble recipe is a simple and tasty British dessert. It just takes 1 hour to make and only uses 5 ingredients.
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: British
Keyword: AppleCrumble, Vegetarian
Servings: 8 People
Calories: 364kcal
Cost: £3

Equipment

  • Oven Proof Dish

Ingredients

Filling

  • 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

Crumble

  • 210 g Plain flour
  • 100 g Brown sugar
  • 130 g Cold butter cubed

Topping

  • 20 g Rolled oats optional
  • 25 g Brown sugar
  • Custard, Icecream or Heavy Cream recommened

Instructions

  • Preheat the oven to 180c.

Filling

  • In an ovenproof dish add the apples, sugar, cinnamon and lemon juice then mix well together.

Crumble

  • 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.

Topping

  • 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.

Notes

  • I used a 32cm x 22cm x 5cm (Length x width x depth) ovenproof dish for this recipe

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