Apple Crumble Nigella Lawson

This apple and walnut crumble is a comforting, hearty dessert featuring tender cooked apples plumped with marsala-soaked raisins, topped with a crumbly mix of flour, butter, sugar and crunchy walnut pieces. Its rich nutty notes perfectly complement the sweet, warming fruit.

Nigella’s apple and walnut crumble earns a Nutri-Score C due to a balanced mix of nutrient-dense walnuts and fibre-rich apples, combined with sugar and butter that add richness and calories. It makes for a moderately indulgent dessert that benefits from its wholesome ingredients.

Method

1. Preheat the oven to 190°C/170°C fan/375°F. Start warming it up now so it’s ready for the bake.
2. Soak the raisins or sultanas. Place them in a small saucepan along with the marsala (or your chosen substitute), bring to a gentle bubble then turn off the heat. Let them sit on the warm hob to absorb the liquid fully.
3. Prepare the crumble topping. Rub the cold butter into the flour with your fingertips until you get a crumbly, porridge-oat-like texture. Finely chop the walnuts, mix into the crumble with the light brown sugar, then chill the mixture in a cool place or fridge while you prep the apples.
4. Prepare the apples. Peel, core, and quarter the apples, then slice the quarters into smaller chunks if needed to fit nicely in your dish.
5. Cook the apples with soaked fruit. Return the raisins with their marsala to the saucepan, stir in the apples and the heaped spoon of sugar, bring to a bubble again, cover tightly, and cook gently for about 5 minutes until the fruit softens slightly at the edges. Give the pan a shake once or twice to keep the fruit moving.
6. Assemble the crumble. Transfer the cooked apple mixture to your pie dish, spread the crumble topping evenly over the fruit, making sure it’s well covered.
7. Bake for around 25 minutes. The crumble topping should be golden and crisp on top, with soft, tender fruit below. Take it out and let it rest a few minutes before serving.

What Can You Serve With This

1. Pouring custard – Traditional and indulgent, it adds creamy warmth that soaks into the crumble.
2. Thick Greek yoghurt – Adds a tangy contrast that lightens the richness.
3. Fresh cream – Lightly whipped, it balances the sweetness with smoothness.
4. Vanilla ice cream – Melts over the warm crumble for a classic dessert experience.

FAQs for Apple and Walnut Crumble

• Can I make this crumble for more people?
  Yes, doubling the ingredients and using a larger baking dish works well.
• Is marsala necessary?
  No, you can substitute with rum, apple juice, or orange juice for an alcohol-free option.
• Can I make the crumble topping ahead?
  Absolutely, it can be refrigerated for up to one week or frozen for three months.
• How to keep the topping crunchy?
  Chill the crumble mixture before baking and avoid stirring it into the fruit.
• What apples are best?
  Bramley cooking apples provide the best balance of tartness and softness.
• Can I freeze the assembled crumble?
  Yes, freeze before baking and bake from frozen, allowing extra cooking time.

Nutri-score Health Check

This recipe achieves a Nutri-Score C, offering a moderately healthy treat. The apples deliver fibre and vitamins, and the walnuts add healthy fats and texture, while the sugar and butter contribute to calories and fat content.

Positive Factors

• Cooking apples provide fibre and antioxidants.
• Walnuts add heart-healthy fats and protein.
• Moderate sugar usage in topping and filling.

Negative Factors

• Butter increases saturated fat.
• The crumble topping flour adds refined carbs.

Nutri-score is automatically computed based on these ingredients and quantities. Enjoy this dessert as an occasional indulgence in a balanced diet.