Nutritional values are estimates per serving
Soft spiced apples under a golden buttery crumble. The smell when this comes out of the oven is worth making it for alone. Custard is not optional.
A note from us
Bramley apples are essential — they are tart and break down beautifully when cooked, giving the classic apple crumble texture. Eating apples stay too firm and are too sweet. If Bramleys are unavailable use another cooking apple variety. Serve with proper hot custard — this is the definitive British way. Adding 50g of rolled oats to the crumble mix gives extra texture and a slightly nuttier flavour — this recipe already includes them, but feel free to leave them out for the more classic version.
What you need 🛒
How to make it 👨🍳
Preheat the oven to 190°C / 375°F.
Peel, core, and cut the Bramley apples into rough chunks about 2–3 cm. Tip into a baking dish and toss with the Caster sugar and Cinnamon.
Make the crumble topping: put the Plain flour, Cold butter (cut into small cubes), and Demerara sugar into a bowl. Rub the butter into the flour with your fingertips until the mixture looks like very rough, uneven breadcrumbs — pea-sized lumps are good. Stop before it gets sandy.
Stir the Rolled oats into the crumble mixture.
Scatter the topping evenly over the apples — do not press it down. Loose and lumpy gives you maximum crunch.
Bake for 35–40 minutes until the topping is deep golden and the apple juices are bubbling up around the edges.
Leave to cool for 10 minutes before serving — it is molten underneath straight from the oven. Serve with Custard or ice cream.
