Apple Crumble
Soft Bramley apples under a buttery, golden crumble: the easiest and best-loved British pudding.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Makes
- 6 servings
- Difficulty
- Easy
- Course
- Pudding
- Cuisine
- British
Apple crumble is the pudding of British autumn. Use Bramley apples if you can: this cooking apple, grown from a seedling planted in Southwell, Nottinghamshire in the early 1800s, collapses into a sharp, fluffy purée that contrasts with the sweet, crunchy topping. The topping is simply flour, butter and sugar rubbed together, like the start of pastry.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
Fruit
- 1 kg Bramley apples, peeled, cored and cut into chunks
- 50 g caster sugar (US: superfine sugar), or to taste
- 1 tbsp water
Crumble
- 175 g plain flour (US: all-purpose flour)
- 100 g cold unsalted butter, cubed
- 75 g demerara or soft brown sugar
- 40 g porridge oats, optional, for extra crunch
Equipment
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- Ovenproof pie dishHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Large mixing bowlHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Digital kitchen scalesHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Heat the oven to 190°C / 170°C fan / gas 5 / 375°F. Toss the apples with the caster sugar and water and spread them in a baking dish of about 1.5 litres.
Photo: Mutney via Wikimedia Commons, CC BY-SA 4.0, cropped - 2
Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs, then stir in the sugar and oats. Scatter evenly over the apples without pressing down, and bake for 35–40 minutes until golden and bubbling at the edges.
Photo: Jonathan Harker via Wikimedia Commons, CC BY 4.0, cropped
Tips
Serve with hot custard, cream or vanilla ice cream. More classics in British puddings.
Variations: add a handful of blackberries in September, or a pinch of cinnamon to the apples.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Topping soggy | Crumble pressed down, or apples too juicy | Scatter loosely; use a wider dish so the topping is thinner |
| Apples still firm | Dessert apples used | Use Bramleys, or part-cook dessert apples for 5 minutes first |
Frequently asked questions
Which apples are best for crumble?
Bramleys, which cook down to a soft, sharp fluff. Add a firmer eating apple for texture if you like.
Can I make apple crumble ahead?
Yes. Assemble it, cover and chill for a day, or freeze it unbaked and bake from frozen, allowing extra time.
Why is my crumble topping soggy?
Usually too much juice from the fruit, or the topping was pressed down. Scatter it loosely over the fruit.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
Buying guide
Ovenproof Baking Dishes: Stoneware, Glass or Enamel?
Buying guide
Ice Cream Scoops and Portion Scoops
Buying guide
Apple Corers and Slicers for Baking
How-to
Essential Equipment for British Baking
Buying guide
Mixing Bowls: Glass, Steel or Ceramic?
Buying guide
Kitchen Scales for Baking: What to Look For
Buying guide
Pie Funnels and Pie Dishes: A Traditional British Guide
Kitchen design
How Much Food for Christmas Dinner? Quantities Per Person
Kitchen design
How Many Calories Are in an Afternoon Tea?
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Card photos: A potato gratin in a white oval ceramic baking dish, Ludovic Péron via Wikimedia Commons, CC BY-SA 3.0, cropped; A stainless steel spring-lever ice cream scoop, Evan-Amos via Wikimedia Commons, Public domain; A stainless steel apple corer with a red handle, MBatthish via Wikimedia Commons, CC BY-SA 4.0, cropped; Small cakes cooling on a wire rack, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; A traditional mechanical kitchen scale, Berthold Werner via Wikimedia Commons, CC BY-SA 3.0, cropped; A pie with a blackbird pie funnel poking through the crust, Thecopse via Wikimedia Commons, Public domain; A long table laid for Christmas dinner with crackers, glasses and starters, Ruth Hartnup from Vancouver, Canada via Wikimedia Commons, CC BY 2.0, cropped; A three-tiered afternoon tea stand with sandwiches, a croissant, pastries and fruit, Funknendai via Wikimedia Commons, CC0; Sticky toffee pudding with ice cream and butterscotch sauce, Andy Li via Wikimedia Commons, CC0; A slice of apple pie served with custard, Acabashi via Wikimedia Commons, CC BY-SA 4.0, cropped; A Bakewell tart with a slice cut, showing the jam and almond filling, Brynn via Wikimedia Commons, CC BY-SA 3.0, cropped. All credits: image credits.