Hairy Bikers Apple Crumble​ Recipe

This classic apple crumble is made with Bramley and eating apples, demerara sugar, cinnamon, and a buttery crumble topping with flaked almonds for extra crunch. It bakes in just 30 minutes for a golden, bubbling pud. Serves 6.

I love how the Bramleys break down into a soft filling while the eating apples keep their shape. It is one of those puddings that never gets old.

Apple Crumble Ingredients

For the Filling:

• 4 eating apples (such as Cox or Gala)
• 2 Bramley cooking apples
• 100g demerara sugar
• 2 tsp cinnamon

For the Topping:

• 150g plain flour
• 100g golden caster sugar
• 100g cold butter, cut into cubes
• 50g flaked almonds
• (Optional: 50g rolled oats for extra chew)

How To Make Apple Crumble

1. Preheat the oven: Set it to 200°C (180°C Fan / Gas Mark 6).
2. Prepare the filling: Peel, core, and chop all the apples into chunks. Place them in an ovenproof dish and sprinkle over the demerara sugar and cinnamon. Mix well until the fruit is evenly coated.
3. Make the crumble topping: In a large bowl, combine the plain flour and golden caster sugar. Add the cubed cold butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
4. Add the crunch: Stir the flaked almonds (and oats, if using) into the crumble mixture until well combined.
5. Assemble and bake: Sprinkle the topping evenly over the apples. Bake for about 30 minutes until the top is golden brown and the fruit is bubbling at the edges.
6. Rest before serving: Let the crumble stand for 5–10 minutes before serving. This allows the filling to cool slightly and thicken up.

What Makes This Apple Crumble So Good?

• Two types of apple: The Bramleys break down into a soft, fluffy filling while the eating apples hold their shape. This gives you the best of both textures in every spoonful.
• Cold butter for a crispy top: Using cold, cubed butter creates little pockets of fat that melt during baking. This is the secret to a light, crunchy topping rather than a dense one.
• Light touch when rubbing in: Use just your fingertips to rub the butter into the flour. You want a crumbly, breadcrumb texture, not a paste.
• Try it with other fruit: This topping works brilliantly on other fillings too. Swap the apples for rhubarb or try an apple and blackberry version for an autumn twist.

What Goes Well With This Crumble?

Serve it warm straight from the oven with a generous scoop of vanilla ice cream. The cold ice cream melting into the hot fruit is hard to beat. A good jug of warm custard is the traditional British choice and works just as well.

For something simpler, try a spoonful of thick double cream or clotted cream on top. If you are after another comforting pud, the sticky toffee pudding is a great one to try next.

How Do You Store Leftover Crumble?

Let the crumble cool completely, then cover and keep it in the fridge for up to 3–4 days. Reheat portions in the oven at 180°C (160°C Fan / Gas Mark 4) until warmed through, or use the microwave for a quick fix.

Apple crumble also freezes well. Wrap the dish tightly in cling film and then foil once fully cooled. It keeps in the freezer for up to 3 months.

Thaw overnight in the fridge and reheat in the oven before serving.

Nutrition Facts

• Calories: Approx. 450–550 kcal
• Total Fat: 20–25g
• Saturated Fat: 10–14g
• Sugars: 40–50g
• Sodium: 100–150mg
• Carbohydrates: 60–70g
• Dietary Fibre: 4–6g
• Protein: 5–7g

Frequently Asked Questions

Do you cook apples before putting them in a crumble? No, the Hairy Bikers put the apples in raw. The Bramleys break down enough during baking to create a soft filling without any pre-cooking.

How does the Hairy Bikers apple crumble compare to Mary Berry’s? The Hairy Bikers version uses flaked almonds in the topping for extra crunch. Mary Berry’s tends to be a simpler, more traditional crumble without the nutty addition.

Why is my crumble topping soggy? Too much moisture from the fruit is usually the cause. Make sure your apple chunks are dry before adding the sugar, and keep the crumble layer thick enough to form a protective crust.

Can I make this apple crumble gluten-free? Yes, swap the plain flour for a gluten-free flour blend. If you add oats, make sure they are certified gluten-free too.

Can I add blackberries to this apple crumble? Yes, toss a handful of blackberries in with the apples for a fruity twist. See the full apple and blackberry crumble recipe for details.

Try More Recipes:

• Hairy Bikers Rhubarb Crumble Recipe
• Hairy Bikers Plum Crumble Recipe
• Hairy Bikers Apple and Blackberry Crumble Recipe
• Hairy Bikers Treacle Tart Recipe

Hairy Bikers Apple Crumble Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 10 minutesTotal time: 55 minutesCooking Temp:200 CServings:6 servingsEstimated Cost: $Calories:510 kcal Best Season:Summer

Description

A classic British apple crumble made with Bramley and eating apples under a buttery, almond-topped crumble. Ready in under an hour, this comforting pud serves 6.

Ingredients

For the Filling:

• 4 eating apples
  
• 2 Bramley cooking apples
  
• 100g demerara sugar
  
• 2 tsp cinnamon

For the Topping:

• 150g plain flour
  
• 100g golden caster sugar
  
• 100g cold butter, cut into cubes
  
• 50g flaked almonds

Instructions

1. Prepare the filling: Preheat oven to 200°C (180°C Fan / Gas Mark 6). Peel, core, and chop the apples. Place in an ovenproof dish with the demerara sugar and cinnamon and mix well.
   
2. Make the topping: In a bowl, combine the flour and caster sugar. Rub in the cold butter with your fingertips until it resembles coarse breadcrumbs. Stir in the flaked almonds.
   
3. Bake the crumble: Sprinkle the topping evenly over the apples. Bake for 30 minutes until golden brown and bubbling. Rest for 5–10 minutes before serving.