Humble Apple Crumble

Seeing as its Friday, and seeing that we have all worked super hard over the week, I have decided that its high time that we have something just a little indulgent to kick start the weekend.

This little recipe is a fail proof dessert that you can throw together so quickly and it will always tick the right boxes with guests.    The Humble apple crumble is a particular favourite of my Dad’s,  its simple,  its tasty and when done right does actually have depth of flavour.   Apparently if you want to make a decent crumble then stay away from cooking apples.   Cooking apples seem to reduce to a pulp when cooked, and can be extremely tart,  they are best reserved for apple sauces for mains etc.   Just regular old apples like “Pink Ladies” will do nicely,  they hold their shape when cooked and are much sweeter.   This particular recipe melts sugar on a pan to create a caramel, before throwing in the peeled chopped apples,  the apples are coated with the caramalised sugar, you can add orange zest and cinnamon here,  or a vanilla pod if you wish.    The topping on any crumble must be crunchy,  here I have used almonds and chopped hazelnuts, but this can work equally well with pistachios .   Serve straight out of oven with softly whipped vanilla cream.  enjoy!

What do I need?

  • 225g/8oz apples, peeled, cored and cut into slices (Granny Smiths, Coxes, Pink Lady etc)
  • 150g/50z Hazelnuts roughly chopped
  • 40g/1 1/2 oz caster sugar
  • finely grated rind and juice of 1 orange
  • 1/2 teaspoon of cinnamon
  • 2oz/50g wholemeal flour
  • 2oz/50g dark muscavado sugar
  • 25g /1oz blanched almonds finely chopped
  • 1tsp oatmeal/Porridge oats
  • 2oz/50g butter, cut into cubes
  • cream/ or good quality vanilla ice cream to serve.

What do I do?

  • Turn oven on to 180C/350F/Gas 4
  • Place caster sugar into a dry hot frying pan until it caramalises
  • Throw in your chopped apples along with your orange rind and juice cook gently until apples are tender but still holding their shape (approx 5 mins)
  • Remove from heat and poor into a tart tin, ready to receive the crumble layer on top
  • Sift the plain flour into a bowl
  • Add in the wholemeal flour ad the baking powder
  • Stir in the muscavado sugar almonds, oatmeal and crushed hazelnuts.
  • Rub in the butter until the mix resembles breadcrumbs
  • Sprinkle the crumble mixture over the layer of apples in the tart tin and bake in the oven until the crumble is crisp and golden brown.

(photography David McClelland)



  1. OH sounds lovely Dee, I use the old fashioned (v, fattening) method of flour, butter and sugar for my crumble – more like shortbread!! so am curious to try this one and see how it goes. I also agree eating apples are way nicer!

  2. This looks delicious! I like the idea of cooking the apples in the caramelized sugar and orange juice first before putting it into the tin. I usually just put the apples in raw so I’ll have to try your method next time!

    • I never used to caramelize the sugar, but it definetly adds so much more flavour, and well, the orange zest and little juice brings it up a notch! its such a simple recipe but so delicious!

  3. Love your placemats/trivets! They match the color of your blog background. Makes me want to jump through the photo and have some of your crumble 🙂

  4. Thanks for sharing this lovely recipe! You make it sound so easy to make delicious apple crumbles! =)

    • this recipe could also work as little individualized portions, put into ramkins etc, it really is a fail proof, homely dessert! give it a try and let me know what you think!

  5. Oh Dee this looks scrummy – apple crumble is one of my fav deserts. When are you going to create a cookbook of all your yummy recipes? I would def buy a copy 🙂

  6. Beautiful crumble and beautiful table setting!

  7. Crumbles are an old reliable in my house – whenever we want a dessert on short notice, rhubarb crumble is produced. Although this recipe has got me thinking about making apple ones instead 🙂

  8. What a lovely crumble. It sounds divine for a Saturday morning! 🙂

  9. hi, we are spreading out the idea of eating good, eating right and encouraging people to know more about real food and picking up cooking. noticed that you have shared quite a lot of fantastic recipes here, would you mind if we share on our blog as well? of course will quote the source without doubt:)

  10. I think you are also humble.. for this is no Humble dessert.. Apple crumble was one of the first desserts I’d made when I first started cooking and baking for myself. This one is wonderful with the caramelized apples! Excellent!

  11. AislingLa says:

    Dee – thank you so much for this recipe – loved it at yours – and can’t wait to try it out now 🙂 (Aisling)

  12. hi there, i’m trying to make my own apple crumble by your recipe,
    however, as it is said, plain flour shd be added; how much of it should be added, however, is not mentioned 🙂

    How much actually should i add ?


    • Hi Cherry, Sorry for the delay in responding, I usually add plain flour by eye, depending in the size of your crumble, I would say 150-200g of flour would see you right, the trick of a truly crunchy top is to ensure you have plenty of butter, also I throw in a handful of porridge oats and chopped nuts (hazelnuts), brown sugar and sometimes cinnamon to taste. I hope this helps? 🙂 thanks for stopping by.


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