Apple crumble

Apple crumble is a classic British pudding which is often made to conclude the traditional Sunday roast chicken dinner. A crumble consists of a cooked fresh fruit base covered with a crumbly topping of sugar, flour and butter - unlike pastry there is no binding liquid or 'rolling out'. A truly delicious pudding for those who love classic and tasty home cooking.


  • apples 4 apples
  • plain flour 180 grams
  • butter 120g butter + 20g for the apples
  • sugar 120g of sugar + 2 tablespoons for the apples
  • cinnamon tip of a teaspoon of ground cinnamon
  • lemon juice a few drops of lemon juice

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50 minutes Total time
50 minutes Active time
Serves 6 persons
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Peel the apples, cut into thin slices and cook for about ten minutes in a pan with the butter, sugar, cinnamon (if you like), and the lemon juice. Separately, mix together the cold butter, flour and sugar in a food processor - or rub together with your fingers - until it resembles coarse crumbs. Grease a baking dish. Arrange the cooked apples in the dish, and then cover with the crumble mixture. Bake at 180°C for 40 minutes.

A crumble should be served straight after it comes out of the oven. Making it the day before is a bit of a risk because the crumble topping could become soggy!
A crumble is so called because the topping resembles coarse crumbs, and is not solid like a pie crust.

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