Apple Crumble

Make Ahead and Storage

Refrigerated for 4 days. Re-crisp in the oven, not the microwave. Freezes 3 months.

Apple Crumble: The Method

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1. Toss the apple slices with the caster sugar, cornflour, cinnamon and lemon juice and tip them into a baking dish.

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2. Dot the 30 g butter over the fruit.

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3. Rub the 120 g cold butter into the flour with your fingertips until it looks like coarse gravel with lumps still in it. Stop there.

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4. Stir in the demerara, oats, salt and cinnamon.

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5. Scatter the crumble loosely over the fruit without pressing it down at all.

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6. Bake at 180°C / 355°F fan / 200°C / 390°F / gas 6 for 45 minutes, until the top is deep gold and the juices are bubbling up around the edges.

   Mark done Start 45 min timer

7. Rest 10 minutes before serving — the fruit is molten straight from the oven.

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Worth Knowing

• Coarse gravel, not breadcrumbs. Stop rubbing early.
• Never press the topping down.
• Do not pre-cook the apples. Bramleys collapse on their own.

Serving Ideas

Hot custard · Vanilla ice cream · Double cream

Apple Crumble Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.