Apple Crumble
Apple Crumble

Apple Crumble

As a nation, we love our crumbles with their sweet, juicy filling and crunchy oaty topping. Not only are they effortless to throw together on a chilly day, but they are easy on the wallet too. Use both Bramley apples and Granny Smiths in the filling for optimum flavour and texture.

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3 Bramley apples
3 Granny Smith or heritage eating apples
80g of butter
80g of soft light brown sugar
200ml of apple juice
50g of sultanas
½ tsp of ground cinnamon
1 vanilla pod, split lengthways & seeds scraped out
Crumble topping
120g of plain flour
100g of butter, diced
75g of golden caster sugar
30g of rolled oats
To serve
Vanilla ice cream or custard
Step 1

Peel, core and dice all of the apples. Place a large sauté pan over a medium heat, add the butter and stir until melted. Add the sugar, apples and apple juice, stir and bring to a gentle simmer.

Step 2

Add the sultanas, cinnamon and the vanilla pod and seeds. Cook gently until the apples are tender then take off the heat and leave to cool slightly.

Step 3

Meanwhile, preheat the oven to 200°C/180°C Fan. For the crumble topping, put the flour and butter into a bowl and rub together with your fingertips until you have a crumb-like texture. Add the sugar and rolled oats and mix to combine.

Step 4

Remove and discard the vanilla pod from the apple mixture. Spoon the apple filling into 4 individual pie dishes and sprinkle the crumble topping evenly on top. Stand the dishes on a baking tray and place in the oven. Cook for 35 minutes or until the crumble topping is golden brown.

Step 5

Remove the puddings from the oven and leave to stand for 5 minutes before serving with ice cream or custard. Enjoy.

Extract taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute, £27 Hardback) Photography © Cristian Barnett

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