This simple apple crumble is the perfect comfort dessert: sweet stewed apples lightly spiced with cinnamon beneath a classic buttery crumble topping. It’s unfussy, timeless and reliably delicious.
This back-to-basics apple crumble uses just five ingredients, one of which is optional. It’s an ideal recipe when you want something straightforward and satisfying.
Plain and simple apple crumble
This is a pared-back crumble — no oats, nuts or specialty flours — just the classic combination your granny might have made or the one you remember from school dinners. The focus is on sweet tender apples with a crisp, buttery topping.
What are the ingredients?
You only need:
- Apples – choose naturally sweet varieties so the fruit doesn’t need extra sugar. Braeburns are a favourite.
- Cinnamon – optional, but it complements apple beautifully.
- Plain flour – use white, a mix with wholemeal, or experiment with other flours if you wish.
- Sugar – white or soft brown both work well.
- Butter – unsalted is my choice, but use what you prefer.
There’s something deeply comforting about a basic crumble. While you can dress it up in many ways, the pure version often wins — simple, warm and nostalgic.
If you prefer a more elaborate topping, you can add oats or nuts, but keep in mind you may need extra butter to bind them. For a sweeter topping add an extra 25 g of sugar.
What is the basic crumble topping?
The classic ratio is equal parts sugar and butter, with twice as much flour. Rub the butter into the flour until the mixture resembles coarse breadcrumbs, then stir in the sugar. That yields a crisp, sandy topping once baked.
Is there a secret ingredient?
I like to add a teaspoon of ground cinnamon to the stewed apples as they cook — it’s a simple touch that enhances the flavour. It’s optional, though: the crumble is excellent even without it.
What to serve with apple crumble?
Apple crumble and custard is the classic pairing — a warm, thick custard is lovely here — but you can also serve it with vanilla ice cream, plain yogurt, whipped cream or pouring cream. Choose your favourite.
Can you adapt this basic apple crumble recipe?
Absolutely. This straightforward recipe is an excellent base to customise. Add oats or chopped nuts to the topping, sprinkle demerara sugar on top for extra crunch, or swap the fruit entirely.
Other fruits that work well include plums, rhubarb, gooseberries, blackberries, pears, apricots or peaches — even pineapple. Adjust added sugar to suit the sweetness of the fruit you choose.
Storing and reheating
Store cooked crumble in the fridge for up to 48 hours. The topping can soften while chilled, so reheat in the oven to restore crispness: cover the dish loosely with foil so the fruit doesn’t dry out. The microwave can be used for a quick reheat but won’t re-crisp the topping.
Can you prep apple crumble in advance?
Yes. Assemble the crumble and refrigerate for a couple of days before baking, or freeze the unbaked crumble for up to three months. This is handy if you want to make several portions ahead for quick desserts later on.
More Fruity Desserts
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Steamed Gooseberry Pudding in the Slow Cooker
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Caramel Banana Upside Down Cake
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Blackberry and Coconut Tray Bake
Recipe
Basic Apple Crumble Recipe
Corina Blum
Pin Recipe
Ingredients
- 6 sweet apples, peeled, cored and diced
- 1 teaspoon ground cinnamon (optional)
- 160 g flour
- 80 g butter
- 80 g sugar
Instructions
- Preheat the oven to 180°C (170°C fan).
- Peel, core and cube the apples. Place them in a saucepan with about 30 ml water. Sprinkle with cinnamon if using and cook for about 10 minutes, stirring occasionally, until the apples are tender.
- Make the crumble topping by rubbing the butter into the flour until the mixture looks like coarse breadcrumbs. Stir in the sugar.
- Transfer the stewed apples to an ovenproof dish, spread the crumble mixture evenly over the top and bake for about 30 minutes, until the topping is golden.
- Serve warm with custard, ice cream or cream.
Notes
Nutrition
Carbohydrates: 88 g
Protein: 5 g
Fat: 17 g
Sugar: 48 g
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