For the tastiest apple crumble recipe, start by selecting the right apples for flavour and firmness. In the recipe above we’ve suggested using Bramley apples, as they’re naturally sweet and tart, and provide the ideal contrast to the sweet, sugary crumble topping. They also collapse into a soft, fluffy texture, giving the crumble filling a desirable juicy element, without releasing excessive liquid and making the crumble turn soggy.
Bramley apples also absorb flavours incredibly well, so you can easily try adding a pinch of cinnamon or nutmeg to bring a new dimension to the dish. If you can’t find Bramley apples, other varieties, such as Granny Smith or Gala apples will also be suitable for a crumble. Whichever type you choose, if you make this dessert during the late summer and autumn months you’ll get the brightest apples, picked fresh from the orchards during the apple harvest season.
Another key tip for this recipe is to make sure the butter is chilled when rubbing it into the flour. This helps the butter to retain its shape whilst mixing with the flour. When baked, the small lumps of butter coated in flour melt, making the topping light, crispy and flaky.
Variations
An apple crumble is a classic British dessert, but many variations of the dish now exist. For a playful twist on the recipe, try baking an apple crumble cake – an alternative way to enjoy the flavours of apple crumble in an elevated fashion that would be delicious for autumn birthday celebrations.
How to serve apple crumble
Apple crumble is best served slightly cooled, straight from the oven. For toppings, add a scoop of fresh vanilla ice cream and let it melt into the crumble for a comforting, indulgent dessert in the colder months.
If you have any apples remaining, take a look at our guide to the 10 top recipes to try making with this tart ingredient before they go bad, including apple cake and apple muffins.
Storage and reheating tips
For any leftover crumble, you can store it in the fridge for up to three days. Check it’s fully cooled before transferring to the fridge to prevent the topping from becoming soggy. You can reheat the crumble in the oven. It will need around 20 minutes uncovered at 180°C.
