Delia Smith’s best ever apple crumble delivers a perfect balance of tender Bramley and eating apples enriched with warming cinnamon and lemon, topped with a crisp, buttery crumble that crackles delightfully with every spoonful. This timeless British dessert is a comforting classic, full of inviting texture and flavour.
By Delia SmithFrom Delia Online
Delia’s apple crumble scores a Nutri-Score C reflecting its moderate levels of sugar and fat balanced by nutrient-rich apples supplying fibre and vitamins, making it a delicious yet acceptable indulgence within a balanced diet.
Equipment
Ingredients
- 700 g (approx. 4 medium) Bramley apples, peeled, cored and quartered
- 3 tart eating apples such as Braeburn, peeled, cored and quartered
- 25 g caster sugar
- ½ tsp ground cinnamon
- Zest and juice of ½ lemon
- 4 to 5 tbsp water
- 200 g plain flour
- 125 g cold unsalted butter, diced
- 125 g light muscovado sugar
- Pinch of salt
Customise
- Add ground nutmeg or cloves for extra warming spice in the filling.
- Swap muscovado sugar for demerara or light brown sugar for different flavour depth.
- Use gluten-free flour to make it suitable for gluten intolerance.
- Add rolled oats to the topping for a crunchier texture.
Method
- Start by preheating your oven to 190°C/170°C fan/gas mark 5. Get that heat building up so your crumble bakes beautifully.
- Prepare the apple filling. Chop Bramley apples into chunks and place into a saucepan with sugar, cinnamon, lemon zest, juice, and water. Bring to a simmer, cover and cook gently for 5 minutes until they soften slightly.
- Add the eating apples. Toss them through the softened Bramleys, then tip the fruit mixture into a buttered 20cm square baking dish. Allow the fruit to cool before adding the topping.
- Make the crumble topping. Rub the cold diced butter into the flour and a pinch of salt until it resembles fine breadcrumbs. Stir in the muscovado sugar but don’t press down once scattered atop the fruit.
- Bake for around 40 minutes. Cook until the topping is golden and crisp, and the fruit juices bubble at the edges. Let it cool for 10-15 minutes to settle before serving to avoid burning your mouth.
- Serve warm. This classic crumble goes wonderfully with custard, cream, or ice cream.
What Can You Serve With This
- Classic custard – Adds creamy warmth and softens the tartness.
- Vanilla ice cream – Its cold creaminess contrasts beautifully with the warm crumble.
- Pouring cream – Lightly thickened and smooth, it balances the rustic texture.
FAQs for Best Ever Apple Crumble
- Can I prepare this crumble ahead? Yes, cook the apple filling and make the topping in advance then assemble just before baking.
- What apples work best? Mixing Bramley for tartness with eating apples like Braeburn adds texture.
- Why shouldn’t I press down the crumble topping? To keep it light and crisp instead of dense and soggy.
- How do I keep the topping crunchy? Use cold butter rubbed into flour and avoid compacting it on the fruit.
- Can I substitute sugar? Brown or muscovado sugar adds richer flavour while white sugar keeps it lighter.
Nutri-score Health Check
This apple crumble earns a Nutri-Score C, which balances the fibre-rich apples with sugar and butter used in the topping and filling, classifying it as a moderate treat suitable for occasional enjoyment.
Positive Factors
- Bramley apples provide fibre and vitamin C.
- Cinnamon and lemon add flavour without calories.
Negative Factors
- Butter and sugar in the crumble increase calories and saturated fat.
- Plain flour contributes refined carbohydrates.