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Apple Crumble

European · 65 min · Easy · 6 servings

Apple Crumble

Sharp apples baked under a thick, buttery oat rubble until the juices bubble up the sides. The one everybody actually wants.

~540 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free
Plan it:

Method

  1. 1

    Prepare the apples

    Toss the sliced apples in a bowl with the sugar, cinnamon and lemon juice. Leave them while you make the topping — they will start to release juice.

  2. 2

    Rub the crumble

    Rub the cold butter into the flour in a bowl with your fingertips until it looks like coarse breadcrumbs, then stir through the oats and brown sugar. Keep some lumps — uniform crumble bakes into a lid.

  3. 3

    Assemble

    Tip the apples and their juice into a baking dish and pile the crumble loosely over the top. Do not press it down; air is what makes it crisp.

  4. 4

    Bake

    ⏱ 45 min

    Bake at 400°F conventional (180°C fan) for 40–45 minutes until the top is deep gold and the fruit is bubbling up around the edge. If it browns before the fruit bubbles, cover loosely and keep going.

  5. 5

    Rest and serve

    Let it sit 10 minutes so the juices thicken. Serve with plant cream or a scoop of something cold.

Notes

Bramleys or another sharp cooking apple collapse into sauce, which is what you want; eating apples stay in firm chunks and the whole thing tastes flat. Cold butter, light hands, no pressing.

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