Apple crumble recipe

Listen to me! If you are tired of soggy, pathetic desserts, this Apple crumble recipe is going to change your life forever. It is all about balance, textures, and using the best possible ingredients. We are not making a mushy mess; we are creating a masterpiece. Just like a perfectly executed German pancake recipe, this crumble relies on technique. You want tart Bramley apples held together with rich muscovado sugar, topped with a golden, buttery crunch that actually sings. Do not just throw it in the oven and hope for the best. Follow the steps, respect the fruit, and you will serve something truly world-class. Let us get to work!

Ingredients for Apple crumble recipe

• For the Apple Filling:
• 1.5kg (approx. 3lb 5oz) cooking apples (such as Bramley), peeled, cored, and roughly chopped
• 30g (1oz) butter
• 175g (6oz) light muscovado sugar
• 2 tablespoons water
• For the Crumble Topping:
• 175g (6oz) plain flour
• 115g (4oz) butter, chilled and cut into small cubes
• 55g (2oz) demerara sugar (plus a little extra for sprinkling)

Instructions to prepare Apple crumble recipe

1. Prepare the Oven and Dish: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). You will need a shallow ovenproof pie dish (approximately 25cm/10in).
2. Cook the Filling: Place the prepared apples into a wide-based pan. Add the 2 tablespoons of water and 30g of butter. Cook over a gentle heat for about 6 minutes, stirring regularly, until the apples are just tender.
3. Sweeten the Fruit: Remove the pan from the heat and stir in the light muscovado sugar. Set the mixture aside to cool slightly.
4. Make the Topping: In a large mixing bowl, combine the plain flour and the 115g of cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the 55g of demerara sugar.
5. Assemble: Spoon the cooked apple mixture into the pie dish and level the surface. Evenly sprinkle the crumble topping over the apples, then finish with a light sprinkle of extra demerara sugar for a crunchier crust.
6. Bake: Place the dish in the preheated oven and bake for 20 minutes.
7. Adjust Temperature: Lower the oven temperature to 180°C (160°C Fan / Gas Mark 4) and continue to bake for a further 20 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Serve: Let the crumble sit for a few minutes before serving hot with cream, custard, or vanilla ice cream.

Apple crumble recipe Details

Prep Time: PT15M

Cook Time: PT46M

Total Time: PT1H1M

Servings: 6

Expert Tips

Substitutions for Apple crumble recipe

If you cannot find Bramley apples, Granny Smith is a solid alternative for that necessary tartness. For the topping, you can substitute 50g of the flour with rolled oats to add a rustic, nutty texture that provides an incredible bite.

Errors to Avoid with Apple crumble recipe

Do not use warm butter for your topping! If the butter is soft, you will end up with a greasy paste instead of beautiful, distinct crumbs. Also, do not over-stew the apples in the first step; they should be tender but still hold their shape, not turned into a puree.

Alternative Cooking of Apple crumble recipe

For a modern twist, you can prepare this Apple crumble recipe in individual ramekins for a dinner party. You can also use an air fryer at 180°C for about 12 to 15 minutes if you are making a smaller batch and want that topping extra crispy.

Frequently Asked Questions about Apple crumble recipe

Q1: Why is my crumble topping soggy instead of crunchy?

This usually happens because the butter was too soft or you did not bake it long enough at the high initial temperature. Ensure your butter is fridge-cold and do not skip that final sprinkle of demerara sugar—it is vital for that caramelised crunch.

Q2: Can I prepare this Apple crumble recipe in advance?

Absolutely. You can prepare the fruit and the topping separately and keep them in the fridge. Assemble and bake just before you sit down for dinner. Do not assemble too early, or the juices from the fruit will soak into the flour and ruin the texture.

Q3: What is the best way to serve this dessert?

Keep it classic. A high-quality vanilla bean custard or a scoop of really good vanilla ice cream is the way to go. The contrast between the hot, tart fruit and the cold, sweet cream is what makes this dish a world-class winner.