Autumn apple crumble
A cosy British pudding of tart Bramley apples, spiced with cinnamon, under a golden oat and demerara crumble — perfect with cream.
This is the sort of pudding that smells like autumn the moment it hits the oven: sharp Bramley apples spiced with cinnamon, topped with a crunchy oat-studded crumble. It’s comforting, straightforward and brilliant for feeding a crowd.
Serve warm with a jug of single cream, custard or a scoop of vanilla ice cream for maximum smugness. It keeps well and freezes happily, too — ideal for make-ahead puddings on busy evenings.
Ingredients
- 1.2 kg Bramley apples — peeled, cored and sliced (about 6 medium apples)
- 75 g caster sugar — for the filling
- 185 g plain flour — total: a little in the filling and the rest for the topping
- 10 ml ground cinnamon
- 0 ml ground nutmeg
- 0 ml fine sea salt
- 1 lemon — juice only
- 150 g unsalted butter — cold, cubed
- 75 g rolled oats
- 75 g demerara sugar — for the crunchy topping
Equipment
- 20–23cm deep ovenproof dish
- pastry cutter or two knives
- peeler
Instructions
Preheat the oven to 190°C fan/210°C conventional. Butter a 20–23cm deep ovenproof dish (or wipe with a little butter) and set aside.
Prepare the apples: peel, core and slice the Bramley apples into even wedges (about 5–7mm thick). Put the slices in a large bowl.
Toss the apple slices with the caster sugar, 1 tbsp (about 10g) of the plain flour, the lemon juice, ground cinnamon, ground nutmeg and the fine sea salt until evenly coated. Tip the mixture into the prepared dish and spread out in an even layer.
Make the crumble topping: put the remaining plain flour and the cold cubed unsalted butter in a large bowl. Rub the butter into the flour with your fingertips (or use a pastry cutter) until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Stir the rolled oats and demerara sugar into the breadcrumb mixture, distributing evenly. Scatter the topping over the apples and press very lightly so some crumble sits into the fruit juices.
Bake in the preheated oven for 40 minutes until the topping is golden and the apple juices are bubbling up at the edges.
Leave the crumble to rest for 10 minutes before serving — this helps the juices settle and makes it easier to portion.
Tips
- Use Bramley apples for a reliably tart, saucy filling. If using sweet eating apples, reduce the added caster sugar by 25–50% to avoid cloying sweetness.
- Keep the butter cold for the topping and handle it quickly — that’s the key to a light, crisp texture rather than a greasy one.
- If the topping is darkening before the fruit is tender, tent loosely with foil for the last 10–15 minutes of baking.
- Make ahead: assemble and cover, then refrigerate for up to 24 hours before baking. To freeze, bake first, cool completely, then freeze for up to 2 months.
- Reheat leftovers in a moderate oven (160°C fan/180°C conventional) for 15–20 minutes to restore crunch; the microwave will make the topping soggy.
Substitutions
Bramley apples → eating apples such as Cox or Granny Smith (use sweeter apples sparingly or reduce caster sugar by 25–50g)
Noticeably differentunsalted butter → vegan block suitable for baking, same quantity
Noticeably differentrolled oats → finely chopped almonds or ground almonds, same weight (gives a nutty, denser topping and makes it gluten-free)
Noticeably different
Nutrition
Per serving · estimated
- 555
- Calories
- 6 g
- Protein
- 85 g
- Carbs
- 22 g
- Fat
- 7 g
- Fibre
- 42 g
- Sugar
- 150 mg
- Sodium
FAQ
How do I know the crumble is cooked through?
The topping should be golden and crisp and you should see the apple juices bubbling around the edges. If the top is golden but juices haven't started bubbling, return to the oven for 5–10 minutes.
Can I assemble the crumble ahead of time?
Yes — assemble, cover and keep in the fridge for up to 24 hours before baking. For longer storage bake first, cool, then freeze for up to 2 months.
Can I use frozen apples or other fruits?
You can use frozen apples or a mix of apples and pears, but increase the plain flour in the filling by 1–2 tbsp to help thicken released juices.
What should I serve with this crumble?
Traditional pairings are single cream, custard or vanilla ice cream. For a lighter option serve with Greek-style yoghurt.
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