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Apple Crumble

Apple crumble with a buttery, sandy crumble topping and a cinnamon apple filling that bubbles at the edges. Baked at 190C/375F for 35–40 minutes until the topping turns pale golden.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 1.5 kg cooking apples
  • 0.33 cup granulated sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
For crumble topping
  • 225 g plain all-purpose flour
  • 150 g unsalted butter Keep cold and cut into cubes.
  • 100 g granulated sugar
  • 50 g light brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
For serving
  • 1 custard, double cream, or vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prepare and fill
  1. Preheat oven to 190C (375F) and grease a large baking dish.
  2. Toss the apple slices with granulated sugar, cinnamon, and lemon juice, then spread them in the prepared dish.
Make crumble topping
  1. Combine plain all-purpose flour and cold cubed unsalted butter, then rub with fingertips until it looks like coarse breadcrumbs with some larger pieces.
  2. Stir in granulated sugar, light brown sugar, cinnamon, and salt.
  3. Spread the crumble evenly over the apples without packing it down, keeping the surface sandy.
Bake and serve
  1. Bake for 35-40 minutes at 190C (375F) until the topping is pale golden and the apple filling bubbles at the edges.
  2. Serve warm with custard, double cream, or vanilla ice cream.

Notes

For the best crumble texture, keep the butter cold and avoid pressing the topping down—leaving larger crumbs helps it stay sandy. Store leftovers covered in the fridge for up to 3 days; reheat portions at 180C (350F) until warmed through. Freezing is not recommended because the topping can soften after thawing. For a lighter option, swap half the butter for an equal amount of cold vegetable shortening to reduce dairy richness while keeping a crumbly top.