Easy Peasy Apple Crumble

5 from 7 votes

You really can’t beat a classic! This Easy Peasy Apple Crumble is quick, simple and virtually foolproof – giving you perfect apple crumble every time!

Course Dessert, Pudding

Cuisine British

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 300kcal

Author Eb Gargano

Ingredients

200 g plain white flour (US - all purpose flour)
100 g cold butter cut into roughly 1cm cubes (see Note 1)
100 g soft light brown sugar (see Note 2)
1 kg cooking apples peeled, cores removed and chopped into small pieces (see Note 3)
1 tablespoon soft light brown sugar or to taste
1 teaspoon cinnamon or to taste (optional – leave the cinnamon out if you are not a fan!)

Metric - US Customary

Instructions

Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
Put the flour and butter in a large bowl and rub together until the mixture resembles coarse breadcrumbs (or do this in a food processor if you prefer).
Add the 100 g soft light brown sugar and stir. (There is no need to sieve the flour or sugar, as a bit of a rough texture is what is needed for a good crumble!)
Set the crumble mixture to one side and prepare the apples. Peel them, remove the cores and then chop into bite-sized pieces – roughly 1cm / ½inch cubes – but it doesn’t matter too much, actually a mixture of smaller and larger pieces is quite nice.
Put the apples in the dish you are planning to use to cook the crumble and add 1 tablespoon of soft light brown sugar and 1 teaspoon of cinnamon. Stir together the apples, the sugar and the cinnamon until the apples are evenly coated.
Sprinkle over the crumble topping – this can be quite rough and ready, but make sure all the fruit is covered. If it looks a bit too neat on top, rough it up a bit. You want lots of peaks and troughs to give it that really good crumble texture.
Put your crumble in the preheated oven for 40 minutes or until it is golden on top, and the fruit is bubbling. Serve with custard, cream, ice cream or yogurt.

Video

Notes

You can use margarine if you prefer, but personally I find the flavour and texture far better with butter.
You can use white sugar if you prefer, but I find the flavour and texture far better with light soft brown sugar. For a more caramelized / smoky taste, you could use dark soft brown sugar or muscovado sugar!
Make sure you use Bramley apples / cooking apples. 'Eating' apples tend not to have enough flavour when cooked, resulting in a dull and lacklustre crumble.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition