Apple Crumble
Quick answer
- Total time
- 55 min
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 6
About this dish
Rationing of butter and sugar in Britain during the Second World War made double-crust pastry hard to justify, and a rubbed-in topping of flour, oats and butter took its place.
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In the oven the cinnamon-spiced apples slump into a thick, bubbling sauce while the topping crisps on its peaks and stays moist where it meets the juice.
Ingredients
Instructions
- 1
Preheat the oven to 180°C and set out a baking dish.
Peel 4 apples and cut them into 2cm pieces, keeping the chunks large enough to soften in the oven without turning watery too quickly.
- 2
Toss the apples with 30g sugar and 1 teaspoon ground cinnamon until every surface looks lightly coated.
Spread them evenly in the dish so the fruit cooks at the same pace and the juices collect evenly.
- 3
Mix 100g flour, 50g rolled oats, and the remaining 50g sugar in a bowl.
Add 70g cold butter and rub it in with your fingertips, stopping while pea-sized buttery crumbs still remain.
- 4
Scatter the crumble over the apples instead of pressing it down.
Cover visible gaps, but keep the surface loose and uneven so heat can circulate and the peaks bake crisp rather than dense.
- 5
Bake for about 35 minutes in the preheated oven.
It is ready when the top is deep golden and apple juices bubble around the edges, showing the fruit has softened underneath.
- 6
Let the crumble rest for 5 minutes after baking so the bubbling juices settle slightly.
Serve it warm, when the apple layer is soft and spoonable while the crumble still keeps its crisp texture.
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