Apple crumble is the best-loved country pudding, and it is at its best in autumn when Bramley apples are in season. This recipe keeps the apples tart and tender under a crisp, buttery oat crumble. It takes ten minutes to prepare and is ideal after a shoot day or a long walk. Serves six.
Ingredients
- 900g Bramley apples, peeled, cored and sliced
- 50g caster sugar
- 1 tsp ground cinnamon
- Juice of half a lemon
- For the topping: 175g plain flour, 100g cold butter, cubed, 75g demerara sugar, 50g porridge oats
Method
- Heat the oven to 190°C (170°C fan) / gas 5.
- Toss the apples with the caster sugar, cinnamon and lemon juice in a 1.5 litre baking dish.
- Rub the butter into the flour until it looks like breadcrumbs. Stir in the demerara sugar and oats.
- Scatter the crumble evenly over the apples without pressing down.
- Bake for 40 to 45 minutes until golden and the apple juices bubble at the edges.
- Rest for 5 minutes before serving.
What to serve with apple crumble
Hot custard, double cream or vanilla ice cream.
Tips
- Add a handful of blackberries for an autumn hedgerow twist.
- Use cold butter for a crisp, sandy topping.
- Make a double batch of crumble mix and freeze it ready to use.
FAQs
Can I use eating apples?
Yes. Reduce the sugar slightly and add a squeeze more lemon.
Can I make apple crumble ahead?
Assemble up to a day ahead and bake when needed, or reheat leftovers at 160°C for 15 minutes.
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