Apple crumble recipe

Listen, a truly stunning dessert doesn't need to be complicated, but it does demand precision. Today, we're tackling a classic that, when done right, is pure perfection: a beautifully simple Apple Crumble. Forget those soggy, tasteless excuses – we're going to create a crumble with a crisp, golden topping and perfectly tender apples that practically melt in your mouth. It's fantastic for a weekend treat, and honestly, if you're feeling adventurous, it makes a brilliant start to the day as a decadent Breakfast option. Let's get cooking!

Ingredients

• 575g Bramley apples (approx. 3 medium), peeled, cored, and sliced to 1cm thick
• 2 tbsp golden caster sugar (for the filling)
• 175g plain flour
• 110g golden caster sugar (for the crumble)
• 110g cold butter, cut into cubes
• Good pinch of salt
• 1 tbsp rolled oats (optional)
• 1 tbsp demerara sugar (optional)

Instructions

1. Preheat your oven to a precise 190°C (170°C fan/Gas Mark 5). No guessing, get it right.
2. In a sturdy 23cm round baking dish (at least 5cm deep) or a 20cm square dish, combine your peeled, cored, and 1cm-thick sliced Bramley apples with the 2 tablespoons of golden caster sugar. Spread them evenly and flatten them slightly – this is crucial to prevent the crumble from sinking into oblivion.
3. For the crumble topping, measure your 175g of plain flour and 110g of golden caster sugar into a large mixing bowl. Add a good, honest pinch of salt.
4. Now, the butter. Slice your 110g of cold butter into the dry ingredients. Using just your fingertips, quickly rub the butter into the flour mixture until it resembles moist breadcrumbs. Shake the bowl occasionally to bring any larger pieces to the surface, and ensure they're thoroughly incorporated. Alternatively, a food processor can achieve this quickly – just a few pulses, don't over-process into a paste, you want that sandy texture.
5. Carefully spoon the crumb mixture over the prepared apples, forming a neat pile in the centre. Then, with a fork, gently spread it out to an even layer, covering all the apples.
6. Using the back of the fork, lightly press the surface of the crumble. This helps it to bind and ensures a beautifully crisp finish. For a professional touch, lightly drag the tines of the fork across the surface to create a decorative pattern.
7. If you're opting for that extra layer of texture and flavour, evenly sprinkle the rolled oats and demerara sugar over the top. It adds a bit of crunch, trust me.
8. Place the dish onto a baking tray (this catches any spills and helps with even cooking) and bake in your preheated oven for 35-40 minutes. The topping should be a stunning golden-brown, and the apples underneath perfectly tender when pierced with a small, sharp knife. Allow it to cool for at least 10 minutes before serving – don't burn your guests, for God's sake.

My Top Tips

Don't rush the crumble. Cold butter is paramount for that light, crumbly texture. If your butter is too warm, you'll end up with a greasy mess. Handle it quickly with your fingertips, or use a food processor for a few short pulses; never overwork it.

Bramley apples are brilliant here for their tartness and ability to break down beautifully, creating that gorgeous, soft filling. However, feel free to experiment with a mix of tart and sweet apples for a more complex flavour profile. Just ensure they're all sliced to the same thickness for even cooking.

Always place your baking dish on a baking tray before it goes into the oven. It's not just for catching potential spills; it helps insulate the bottom of the dish and ensures a more evenly cooked, golden crust. A small detail, but it makes all the difference to a perfectly cooked crumble.

There you have it. A truly stunning Apple Crumble, done right. Simple ingredients, precise execution, and an absolutely glorious result. Serve it with a dollop of crème fraîche, a scoop of vanilla ice cream, or a drizzle of proper custard. Go on, you've earned it. Enjoy!