Classic Apple Crumble

01Ingredients

1000g apples, peeled and sliced
2 tbsp brown sugar (for the fruit)
1 tsp cinnamon
1 tbsp lemon juice
150g plain flour
100g brown sugar (for the topping)
100g cold butter, cubed
50g rolled oats

02Method

Preheat oven to 180C. Toss sliced apples with the first amount of brown sugar, cinnamon, and lemon juice in a baking dish.
Rub cold butter into flour and the second amount of brown sugar until it resembles coarse breadcrumbs, then stir through the oats.
Scatter the crumble topping evenly over the apples.
Bake for 35-40 minutes until the topping is golden and the fruit is bubbling at the edges.
Rest for 10 minutes before serving.

03Notes & substitutions

Pears or stone fruit like peaches and plums both work well in place of apples.
Add a handful of chopped walnuts or almonds to the topping for extra crunch.
Swap plain flour for a gluten-free blend if needed - the texture holds up well.
Vegetarian as written.

04Common mistakes

Overworking the topping — rub the butter in just until it looks like breadcrumbs; overworking melts the butter and makes the topping dense rather than crumbly.
Not enough sugar on the fruit — apples vary in sweetness and tartness, so taste a raw slice first and adjust the sugar if needed.
Underbaking — the topping should be golden and the fruit visibly bubbling at the edges before it comes out, not just lightly coloured.

05Storage & leftovers

Fridge

Airtight container, up to 4 days.

Freezer

Freezes well baked or unbaked, for up to 3 months.

Reheating

Oven at 160C until warmed through - microwaving makes the topping soggy.

More About This Recipe

06Ingredient notes

Apples. A firmer, tarter variety holds its shape better through baking than a very soft, sweet one - a mix of varieties gives the best texture and flavour.

Butter. Needs to be cold, straight from the fridge - this is what creates the crumbly texture rather than a dense, pastry-like topping.

Rolled oats. Add texture and a slightly nutty flavour to the topping - quick oats work in a pinch but give a finer, less textured result.

07Troubleshooting

Topping is soggy, not crunchy. Usually too much butter, underbaking, or very juicy apples - bake a little longer next time and make sure the fruit is well-coated in sugar first.
Fruit is too tart or too sweet. Taste a raw apple slice before assembling and adjust the sugar on the fruit accordingly.
Topping browns too fast, fruit isn't cooked. Loosely cover with foil partway through baking, then uncover for the last 10 minutes to finish browning.
Crumble is too runny. Very juicy apples release a lot of liquid - a light dusting of extra flour tossed with the fruit helps thicken it as it bakes.

Frequently Asked Questions

Can I use other fruit instead of apples?

Yes - pears, or stone fruit like peaches and plums, all work well in the same quantities. Adjust the sugar slightly if the fruit is already very sweet.

Why is my crumble topping soggy instead of crunchy?

Usually too much butter worked into the topping, or the crumble wasn't baked long enough for the topping to properly crisp - juicy apples can also contribute if the fruit wasn't tossed with enough sugar to draw out and cook off excess liquid.

Can I make this ahead of time?

Yes - assemble the whole dish unbaked, cover, and refrigerate for up to a day, then bake straight from the fridge, adding a few extra minutes to the cooking time.

Can I freeze apple crumble?

Yes - it freezes well both unbaked and baked, for up to 3 months. Bake from frozen if unbaked, adding extra time, or thaw before reheating if already baked.