Thursday, October 31, 2013

Apple Crumble

Everybody should have a basic crumble recipe in their back pocket.

Once you have that down (and it's not at all hard to master), it can go on top of anything; fruit, muffins, cakes...

It can also be adapted however you like; add nuts, rolled oats, maybe some dessicated coconut, a hint of your favourite spice(s)...

I prefer to make my crumble by hand because I like the texture of a handmade crumble better. However, it can also be made in a food processor and that is actually the better approach during very hot weather, when the cold butter that the recipe calls for almost immediately turns to liquid. Or, you know, if you just don't want to get your hands dirty, then you could use a food processor too.

I've always made a crumble with the proportions given below and they're pretty perfect, so I've no reason to mess with them (I can't remember where I first saw the recipe; must have been one of my cookbooks). However, I haven't made an apple crumble in ages and recently, as I was attempting one for the blog, I couldn't quite get the quantity of apples right. Finally I came across a recipe on Bon Appetit which had just the right crumble-to-apple ratio.

Apple Crumble
adapted from Bon Appetit

2 oz butter, cold and cut into cubes
½ cup flour
½ cup brown sugar

1 lb (450g) apples
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon flour

1. Preheat the oven to 350⁰F (180⁰C).
2. Add the flour, sugar, and oats (if using) to a mixing bowl and stir to combine. Add butter.
3. With your fingertips, rub the butter into the flour mixture until the mixture looks crumbly. You want to try and get the mixture as fine as you can but it's fine if there are some big bits of butter in there. The topping should look something like the photo below:
(To make the crumble in a food processor: Add the flour and sugar to the food processor. Process for 2 to 3 seconds to combine. Add the butter and process for 2 to 3 seconds at a time until the mixture resembles a crumble.)

4. Refrigerate the crumble mixture while you prepare the apples.
5. Peel the apples, halve them, remove the cores, and slice each half into four to six slices.
6. Add the sliced apples to a mixing bowl, add the cinnamon, lemon juice, and flour; mix well.
7. Add the apples to a small baking dish and sprinkle the crumble mixture evenly over the fruit.
8. Bake for 40 minutes, or until the crumble topping is golden brown.
9. Serve warm with vanilla ice cream, custard, or cream. Store leftovers, covered, in refrigerator.
Serves 3 to 4.

For 6 to 8 servings, double the recipe and bake in a 8x8-inch square dish for 40 to 50 minutes.


  1. Hey, I'm trying a crumble recipe for the first time hence, wanted to ask if the apple mixture would be dry? Because the ones I've had are moist, kinda saucy

    1. I wouldn't say it's dry, but it's not runny either, as I add flour to hold everything together. If you prefer a saucy apple base, you could leave out the 1 tsp of flour.