Apple crumble baked fresh at home with lashings of custard - this is what Sundays are made for! This easy apple crumble recipe is made with crisp Bramley apples tossed in cinnamon, then baked with a simple crumble and hazelnut topping. Ready in 30 minutes from peeling the apples to pulling a bubbling, golden apple crumble out of the oven.
Pre heat the oven to 180 degrees C (fan). Prepare the crumble in a large mixing bowl. Add 100g plain flour, 75g ground almonds, 100g golden caster sugar, 100g cubed unsalted butter and a pinch of salt to the bowl.
Use your finger tips to rub the butter into the rest of the ingredients until like breadcrumbs. Then place to one side while you prepare the apples.
Peel the apples, remove the core and then cut the flesh into rough 1cm cubes. Transfer the cubed apple to a pie dish and then add 2 tbsp honey and 1 tsp cinnamon. Mix together well until the apple is fully coated in the honey and cinnamon
Next take the crumble mix and evenly scatter over the apple until the entire surface is covered. For extra crunch sprinkle over some chopped hazelnuts (optional).
Place the pie dish in the preheated oven and bake for 20 minutes or until the crumble is golden and the apple is bubbling. Serve with custard.
Can the crumble be made with oats? Apple crumble made with oats instead of flour is a great alternative if you want to make this recipe gluten free (do double check that the oats you use are completely gluten free and not packaged alongside wheat containing products). To make this recipe with oats simply replace the flour with same amount of oats.How to store? Once baked and cooled the crumble should be covered and then stored in the fridge for up to 3 days. You can briefly reheat the crumble in either the oven or microwave.Can apple crumble be frozen? Apple crumble is best frozen before it has been baked. Once you have made up the crumble in a pie dish, wrap in cling film and then store in the freezer for up to 3 months. Throughly defrost in the fridge overnight before baking as instructed in this recipe.Expert tips:
Crumble topping: Crumble is usually a mixture of flour, butter and sugar. For this recipe I've also added ground almonds for extra flavour and chopped hazelnuts for extra crunch. However, both of these ingredients are optional. If you would prefer a nut-free option just replace the ground almonds with the same amount of flour and leave out the hazelnuts.
Filling: The filling in this recipe is a chunky filling. This means that the cubed apples hold their shape. For a smooth filling stew the apples before placing in the pie dish. To do this add the apples to a pan with butter and cook gently until soft. Mash up until smooth then transfer to the pie dish and add the crumble.