Apple Crumble
British pub classic, cinnamon-spiced Bramley apples baked under a buttery oat crumble topping until bubbling at the edges and deep golden on top.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel, core, and slice Bramley apples 1cm thick. Divide between two 300ml ovenproof dishes (or use one 600ml dish). Toss apples in each dish with 50g light brown sugar, cinnamon, lemon juice, and cornflour until evenly coated. Whisk flour, oats, 60g light brown sugar, and salt in a bowl. Rub cold cubed butter into dry mix for 2 minutes until resembling uneven clumps with pea-sized bits visible.
Bake 1
Preheat oven to 190°C. Scatter crumble mixture over apples in a thick, uneven layer without pressing down. Sprinkle demerara sugar over the top for crunch. Bake 35 to 40 minutes at 190°C until topping is deep golden and crisp.
Rest and plate
Remove from oven when apple juices bubble thickly around dish edges. Rest 5 minutes for filling to thicken further. Serve warm straight from the dish with cold double cream or vanilla ice cream on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.