Food & shopping
Apple crumble
Bake apple crumble for 4 with Bramley apples and a buttery topping. Save the ingredient amounts, oven settings and cooking steps together.
The checklist
- Bramley apples — enough for 575 g peeled, cored fruit · Prepared yield: 575 g; buy extra for peel and cores
- Golden caster sugar · 110 g + 2 tbsp
- Plain flour · 175 g
+ 15 more explained items
Time, servings and nutrition
DessertBritish-style
Servings: 4 · 1/4 of the dish
- Preparation
- Cooking
- Extra waiting
- 10 min
- Planned total
Rest for 10 minutes after baking. The planned total includes this rest.
Approximate nutrition per serving
Uses 575 g prepared apples and an estimated 135 g sugar in total. No optional oat topping, demerara, cream or custard.
- Energy
- ≈ 555 kcal
- Protein
- 5.1 g
- Fat
- 22.9 g
- Carbohydrate
- 85.5 g
Calculation details
Planning times use the upper end of stated ranges. Cooling and extra oven loads may take longer.
Calculated from ingredient amounts using USDA reference foods. Brands and portion sizes change the result.
Recipe notes: Bramley apples, buttery crumble, oven baking
Tart cooking apples soften beneath a plain flour-and-butter topping. The filling needs no saucepan: slice the fruit evenly and assemble everything in the baking dish. A 23 cm round dish at least 5 cm deep, or a 20 cm square dish, keeps the layer depth close to the intended recipe. A much deeper dish changes how quickly the apples cook.
Check the pantry before shopping. The same golden caster sugar appears in two places, so set aside the filling measure before making the crumble. Cold butter is easier to rub into the flour without turning it into a greasy paste. Keep a fork and a small knife nearby for spreading the topping and checking the fruit.
This version has no oat or demerara topping and no separate serving cream. Those extras need their own shopping quantities if you decide to add them later. Start with the base recipe so that the saved shopping list and the cooking instructions describe the same dessert. Serve from the dish after the cooling pause; the filling will still be hot.
Who this list is for
A home baker making one dessert for 4 people. Allow 15 minutes to prepare, 35–40 minutes to bake and 10 minutes to cool. Contains wheat and milk.
Tips
Choose cooking apples
Bramley apples give a soft, tart filling. Sweeter eating apples hold their shape differently, so they will not give exactly the same result.
Separate the sugar
Measure the fruit sugar and the crumble sugar into separate containers. This prevents the full amount from ending up in one layer.
Keep the butter cold
Rub the butter in with light fingertips. Stop once the mixture resembles crumbs; it should not become a kneaded dough.
Watch the fruit as well as the colour
A golden surface does not prove that the apples underneath are soft. Test a slice through the topping near the end of baking.
Leave space for the hot dish
Put the cooling dish on a heatproof surface away from children. The 10-minute pause makes serving easier but does not make the fruit cold.
The checklist
5 ingredients · 8 steps
Print this page to tick items off on paper: the printout keeps only the checklist, with a box before every item.
Buy
Ingredients
- Bramley apples — enough for 575 g peeled, cored fruit · Prepared yield: 575 g; buy extra for peel and cores
- Golden caster sugar · 110 g + 2 tbsp
- Plain flour · 175 g
- Cold butter · 110 g
- Salt · 1 pinch
Take along
Kitchen equipment
- 23 cm round baking dish, at least 5 cm deep, or 20 cm square dish
- Kitchen scale and measuring tablespoon
- Peeler, knife and chopping board
- Mixing bowl and fork
- Baking tray and oven mitts
To do
Cook and serve
- Heat the oven — Set conventional heat to 190°C or fan heat to 170°C.
- Prepare the apples — Peel, core and cut the apples into 1 cm slices. Weigh 575 g prepared fruit.
- Fill the dish — Toss the apples with 2 tbsp sugar in the dish and level the fruit.
- Mix the dry topping — Combine 175 g flour, 110 g sugar and a pinch of salt in a bowl.
- Rub in the butter — Rub in 110 g cold butter with fingertips until the mixture forms damp crumbs; break down large lumps.
- Cover the fruit — Spread the crumbs over the apples, level with a fork and press lightly.
- Bake and test — Place on a baking tray. Bake 35–40 minutes until golden; a small knife should enter the apples easily.
- Let the filling cool — Rest 10 minutes before serving. Use oven mitts when moving the dish.
Questions and answers
Can I use sweet dessert apples?
You can, but the filling will be firmer and sweeter. The measured sugar here is for Bramley apples; choose a recipe adjusted for eating apples if that is what you have.
Does this contain oats or nuts?
The base version contains neither oats nor nuts. It does contain wheat and milk, and packaged ingredients may have additional allergen warnings.
Can I double the quantity?
Use two matching dishes to keep the same depth. Check each separately for tender apples and a golden topping rather than doubling the baking time.
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