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How to Make a Traditional English Apple Crumble


Ann is no 'cordon bleu' but is happy to share tried and tested traditional favourites which family and friends enjoy.



Apple Crumble

Apple Crumble is a firm favourite in our household; my daughters demanded the recipe as soon as they had their own homes, friends have asked for the recipe and even our neighbours in France have asked for it (I had to learn new vocab for that one!).

It's a great family dessert, it's simple, most people like apples and you can serve it hot or cold, with a variety of accompaniments.

I hope you have fun making it and that you and yours enjoy eating it.

Bon Appetit!

Basic Information

The measurements for the crumble mix are in the ratio of:

2:1:1½, (flour:butter:sugar)

  • This size will serve 8 average portions.
  • Cooking temp:180 C
  • Preparation time:30 mins (can be prepared ahead)
  • Cooking time: 35/40 mins: check that it's golden brown on top, leave a little longer if you want it really crunchy
Lovely tasty Bramleys

Lovely tasty Bramleys

Plain white flour and margarine

Plain white flour and margarine

Granulated sugar with a little demerara

Granulated sugar with a little demerara

Utensils and Ingredients


  • Large mixing bowl
  • Large oven-proof bowl
  • Large saucepan
  • Wooden spoon
  • Metal tablespoon
  • Peeler
  • Sharp knife


  • 3 Bramley apples, large
  • 12 oz Plain flour, or a mix of flour and oats 2:1 (i.e. 8 oz flour, 4 oz oats)
  • 6 oz Butter or margarine (I use margarine, the texture seems better for the mix, but it depends on individual taste)
  • 9 oz Granulated sugar (if you prefer, have a mix of granulated and demerara sugar, to make the crumble crisper)
  • 4tbsp Extra demerara to add to apples and sprinkle on top (to taste)
Chopped apples ready to boil

Chopped apples ready to boil

Apples ready to receive the crumble

Apples ready to receive the crumble

Texture of flour, margarine and sugar

Texture of flour, margarine and sugar

Crumble mix onto apple

Crumble mix onto apple

We like more crumble than apple but that's up to you!

We like more crumble than apple but that's up to you!

Sprinkle demerara on top before cooking

Sprinkle demerara on top before cooking


For the apple:

  • Peel and chop apples (very small if you want a compôte, larger if you want soft slices).
  • Place in a large saucepan with a splash of water and 1 tbsp demerara sugar.
  • Bring pan to boil, stirring frequently to stop sugar ‘catching’ on the bottom.
  • Simmer until apple is cooked to required consistency; add sugar if needed but not too much as the sweet crumble counteracts well the tartness of apples.
  • Pour mixture into a large oven-proof bowl (about a third up the bowl, leaving room for lots of crumble!).
  • Set aside ready for crumble (you can keep this in the fridge overnight); allow to cool if using straight away.

For the crumble:

  • Put flour in a large bowl. Add the oats if you wish for a healthier, slightly drier crumble.
  • Add butter/margarine and chop it up as small as possible.
  • Using fingertips, mix together until it all resembles small breadcrumbs (the crumble).
  • Add sugar, mix in well turning over and over with a spoon until completely integrated.
  • Cover the mixture and set aside (this can be kept overnight in a cool place—not the fridge—if you want to prepare in advance, then just run a fork through it to ‘unstick’ any lumps).

Get Ready for Cooking!

  • Carefully spoon crumble over apple
  • Smooth surface with a metal spoon and push sideways gently to seal edges, to prevent any apple bubbling through when cooking.
  • Sprinkle demerara on top, to make it more crunchy (optional).
  • Place in a preheated oven, at 180 C, for 35–45 minutes depending on size of oven and whether or not convection.
  • Remove when browned and crunchy on top (even a little singed at the edges if you like it gooey!).
  • Serve immediately with hot custard, or ice cream or double cream.


Try These Variations


  • You can of course use any fruit and you can add cinnamon to the apple if you wish.
  • Add blackberries to the apple for a sharper taste (but not good for dentures! Oops, should I say that?!)
  • Strawberry and rhubarb is an excellent combination.
  • Plums are great too, especially Victorias.

Many people have their own favourite version of this dish but I'd like to invite you to share mine, on a balmy September day, under the shade of the Lime in France, with a good sparkling wine or a Champagne if you're celebrating (no, actually—who needs an excuse?—have Champagne anyway!). For the youngsters, the TTs, the drivers, there's an excellent stock of non-alcoholic alternatives. What a great party that would be!

Cheers! A Votre Santé! Salut! A la vôtre!

© 2012 Ann Carr


Ann Carr (author) from SW England on December 02, 2019:

Thank you very much, Patricia! It's usually a hit with most people I know, as it's so versatile. I hope you and your friends at church enjoy it. It's lovely and I'm honoured to know that my recipe will be used in your community. Thanks also for adding to 'good things to eat'. Much appreciated.


Patricia Scott from North Central Florida on December 01, 2019:

What I think is that I need to try this. As I mention often when I read recipes, I am always looking for something yummy to take to church for a treat at our social hour. I know this will be a hit. Thank you for the detailed directions. Angels once again are on the way. Pinned to 'good things to eat.' ps

Ann Carr (author) from SW England on July 24, 2017:

S Maree: thank you for your kind words. I hope you enjoy reading some of my hubs. Your visit is much appreciated.


S Maree on July 23, 2017:

Dear lady! Paul Hollywood couldn't beat this! Toppings unnecessary; top-offs welcome!

Just discovered you! Now I have more good things to read in retirement! Love the history of the English language, as well as the lovely land it comes from. Blessings on your blessings!

Ann Carr (author) from SW England on October 24, 2015:

You're welcome, Peg! I'm glad it appeals and I hope you try it and enjoy!

Thanks for the kind comment.


Peg Cole from North Dallas, Texas on October 24, 2015:

Great instructions for this mouth-watering recipe. I love to bake dishes like this one with fresh fruit. Sounds great with a big scoop of vanilla ice cream on top and a hot cup of coffee. Thanks for sharing this wonderful recipe.

Ann Carr (author) from SW England on July 19, 2015:

Dressage Husband: Thank you for reading. Glad you enjoyed this.

Yes, crumble lends itself to all sorts of alternatives. I love rhubarb and strawberries with crumble. I also like cinnamon with the apple. I'm not worried about the health thing as we don't have it too often - a little of what you fancy does you good!

I'll have a look at yours now.

Good to have your contribution; thanks again.


Stephen J Parkin from Pine Grove, Nova Scotia, Canada on July 19, 2015:

I was just posting my own recipe for a Rhubarb Apple Crumble and this came up as related! Love this basic crumble version. I have tried to make it a little healthier though not too much! Perhaps you would enjoy my version too?

Ann Carr (author) from SW England on October 31, 2014:

ecogranny: Thanks for your comments. I love this because it's so versatile and caters for kids and grannies alike! Hope you enjoy it.


Kathryn Grace from San Francisco on October 31, 2014:

Oh my goodness, that looks scrumptious. Thanks for the recipe and the how-to, and yes, I do believe it's okay to mention that blackberries might make it difficult to eat with dentures. Many of us forget that our moms and dads might have difficulty with our berry recipes. Thank you for the reminder.

Kenneth Avery from Hamilton, Alabama on July 31, 2014:

Ann, LOL, Okay. How does one be a devil? Oh, be myself. LOL. That sounds like a challenge--me cooking this delicious manna from Heaven. Thanks for sharing, dear friend.

Have a sane day.

Ann Carr (author) from SW England on July 31, 2014:

So sorry to hear about your daughter, Kenneth. I'll be thinking of her; I hope she recovers well and has many more years to delight you. All the best to both of you.


Kenneth Avery from Hamilton, Alabama on July 30, 2014:


We will be friends for a long time. You are an inspiration for me and other writers on and off of HP.

Please pray for my daughter who has spent 45 days in a hospital two hours away from me. She had a blood clot and long story short, she was treated for a dangerous infection in her lungs due to this blood clot.

I got to spend the night in her MICU unit where she is recovering. She is a fighter and stubborn like her old man.

Thanks, my friend.

Ann Carr (author) from SW England on July 29, 2014:

kenneth avery: Don't think it would travel very well! You'd have apple on top of the crumble by the time it got there and that's just not the same!

Be a devil - cook it for yourself!


Ann Carr (author) from SW England on July 29, 2014:

FlourishAnyway: Cinnamon is one of my favourites too and I do like the hot/cold contrast with ice cream. Thanks for your comment and for following. Much appreciated.


Kenneth Avery from Hamilton, Alabama on July 27, 2014:

Hi, annart,

I will be brief, but sincere. Would it be within the realm of possibility for you to BAKE ONE OF THESE DELICIOUS CAKES FOR ME and mail it via UPS? I would be glad to send you the check.

And I am not kidding.

Not only are you a great friend, follower, but a gifted cook.


FlourishAnyway from USA on July 27, 2014:

This looks fabulous. I will add cinnamon and take mine with vanilla ice cream! Yum!

Kenneth Avery on July 14, 2014:

Dearest annart,

Do not fret. We will be friends for a long time. I find your hubs so interesting and well-written.

I guess my followers think that I only speak and think in GOOD things, and yes, they are right.

If I cannot build you UP in words, then dear God, help me not to type anything.

That's how I roll. Speaking of serious hubs, "Pleading with Raindrops," "An Old Dreamers Dream," "Goodbye Forever, Our Midnight," are all serious and written in abstract/prose.

I do hope you like them.

annart, please stay in touch with me and I pray waves of success, happiness and sanity over you.

Ann Carr (author) from SW England on July 14, 2014:

That's very sweet, Kenneth, thank you very much!

I hope we'll be friends for a long time. Your work's great too; the funny hubs make me smile and sometimes giggle. In fact, I haven't found any serious ones yet! Must look for some.

I thought I did have email available but will check.

Thanks again for your kind comments. Enjoy the apple crumble!


Kenneth Avery from Hamilton, Alabama on July 13, 2014:


Great work. Wonderfully-written and presented. Voted up and all the way.

I enjoyed reading this hub very much. And your lay-out was excellent.

And FYI:

your profile page does not have an email blue code for me to send you my Note of Thanks for Following me, so I am going to leave it here.

Dear annart,

I wanted to send you my Personal Note of Heartfelt Thanks for becoming one of my followers. This gesture means so

much to me. I just hope in some way, I can pay you back someday, and that you will not regret following me.

Always feel free to write me about anything you want with total-confidence. I am always up for new ideas in hub-

writing, healthy criticism, and good input on how I can make my hubs better.

I just want you to know that I love your work and encourage you to use your gift of writing as much as you can and

you will touch a lot of lives.

Thank you again for being in my world.

If I can ever be of help to you, just email me and I will do what I can to help you as much as I can.


Your Friend for Life,


Ann Carr (author) from SW England on July 08, 2014:

Exactly, crassnsilly, just the sort of food I like to make! Who needs Michelin stars?! Hope you try it and enjoy it and thanks so much for reading and commenting. Ann

crassnsilly from leigh-on-sea on July 08, 2014:

Proper food. Won't win any Michelin stars, but will win plenty of friends.

Ann Carr (author) from SW England on July 05, 2014:

Tolovaj: It's very easy; it has to be if I can do it! Versatile too as you can eat it hot or cold, with a variety of sauces. I hope you enjoy it.

Thanks for reading and commenting. Ann

Tolovaj on July 05, 2014:

Sounds easy enough and looks spectacular! Thanks for the recipe:)

Ann Carr (author) from SW England on July 03, 2014:

Yes teaches, versatility is the name of the game! I actually prefer this cold with ice cream or cream. Thanks for reading and commenting; much appreciated. Ann

Dianna Mendez on July 02, 2014:

What I like about this recipe is that you can serve it hot or cold. I love it when I can enjoy a good dessert without having to heat it up. Thanks for sharing this apple recipe idea.

Ann Carr (author) from SW England on June 28, 2014:

Thanks torrilynn. I hope you enjoy it I find that sharper apples are best as they bring a contrast to the sweetness. Thanks for stopping by. Ann

torrilynn on June 27, 2014:

your apple crumble recipe looks absolutely delicious. thanks for this recipe will be trying sooner rather than later due to my love of apples.

Ann Carr (author) from SW England on March 04, 2014:

DDE, it is so easy to make and you can adapt it to your own taste. I hope you enjoy it. Thank you so much for reading and leaving your comment. Ann

Devika Primić from Dubrovnik, Croatia on March 04, 2014:

Apple crumble is my best treat and now I exactly how to make it. Your recipe looks so delicious.

Ann Carr (author) from SW England on February 14, 2014:

DREAM ON: It certainly is delicious and the best thing about it is that you can adapt it to suit your own taste.

I much appreciate you coming by once again! Ann

DREAM ON on February 14, 2014:

I am going to beg my wife to make it. She loves to cook and I love to eat. What a beautiful combination if you ask me. My mout is watering thinking about it.

Ann Carr (author) from SW England on February 03, 2014:

sara: Thank you for visiting and for your comment.

sara on February 01, 2014:

Is very yummy i like to eat the apple crumble

Ann Carr (author) from SW England on January 19, 2014:

Sunshine625: It has to be simple otherwise I wouldn't be doing it!! Cookery is not my thing usually though I must admit I enjoy it more now that I'm retired.

Good to see you; thanks for popping by and commenting. Hope you enjoy the crumble! Ann

Linda Bilyeu from Orlando, FL on January 17, 2014:

I enjoy anything and just about everything that has to do with apples. Your recipe sounds delicious and so simple. I shall give it a try, one day. Thank you for sharing!

Ann Carr (author) from SW England on November 12, 2013:

Hello Beth! Good to see you again and thanks for your comment. We often add porridge oats and/or cinnamon but I find that monotony never comes into it - I think my family and friends are addicted! Ann

Beth Eaglescliffe on November 12, 2013:

Apple crumble is a great dessert and very versatile. At the start of the apple harvest I like to bake it as per your recipe, but if an apple glut makes mere crumble seem a bit monotonous, then some ground almonds in the crumble, or some dessicated coconut makes a nice change.

Voted up for your excellent photos.

Ann Carr (author) from SW England on October 25, 2013:

CraftytotheCore: Thanks for stopping by. Glad you liked the hub and I hope you enjoy the crumble. It's such a good recipe for adding what you like best or leaving it simple. Ann

CraftytotheCore on October 25, 2013:

I love apple crisp, so I'm sure I would enjoy this thoroughly! Great Hub!

Ann Carr (author) from SW England on February 19, 2013:

Hello Kathryn. Cinammon is a nice addition; I love it but sadly my partner doesn't so it's not often included! Demerara is great for making it crunchy because of the crystalised sugar. Hope you enjoy the custard too! Thanks for reading and for your kind comments.

Kathryn from Windsor, Connecticut on February 19, 2013:

I was thinking of making this recently, since I have apples in the house. Mmm. The kind I make has cinnamon in it, and no "demerara" (I've never heard of it), but otherwise it is quite similar. No doubt it is tasty!

Your hub also reminded me of custard, and it makes me in the mood for some.

Ann Carr (author) from SW England on January 18, 2013:

cam8510; thanks for reading and for the comment and I hope you enjoy the finished product! Demerara is brown unprocessed cane sugar, like small crystals; not sure what it's called over there! It makes things more crunchy and caramalises well. Let me know what you think of it - even if you don't like it! Unusually we have snow here so a good hot apple crumble would be great for us; we'll come for a helping of yours! Ann

Chris Mills from Traverse City, MI on January 18, 2013:

I'm making this today. It sounds fantastic. On my way to Google demerara. Thanks.

Ann Carr (author) from SW England on March 20, 2012:

Hope you enjoy it! We never tire of it in this house, nor do most of our friends though sometimes they must wonder if I can cook anything else! I prefer making desserts to main courses - might try the strawberry roulade next! Thanks for the comments. All the best to you & Bev too. (By the way, you could always try making it yourself, no?!!!)

Bill Holland from Olympia, WA on March 20, 2012:

I am going to show this recipe to Bev and beg her to make it for me. I love apple crisp...I love it, love it, love it! Now that you have reminded me of how much I love it I have to get on my knees and beg for it, which I'm more than willing to do! Great recipe. My best to you and yours.

Ann Carr (author) from SW England on March 07, 2012:

Hi Dolores! Yes I sometimes add cinnamon as I love it, but not everyone else in my family does unfortunately! Thanks for the vote. Ann

Dolores Monet from East Coast, United States on March 03, 2012:

Voted up for yummy! This sounds so good, especially when eaten warm - real comfort food. I think that I would add cinnamon!

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