Apple crumble recipe with Armagh Bramley apples

This apple crumble recipe rests on two choices: a sharp cooking apple that softens in the oven without turning sweet, and a topping in which the butter is rubbed in cold, so it bakes into crisp, uneven clusters instead of a paste.

Crumble spread in Britain during the Second World War, when rationing made pastry hard to make and the Ministry of Food promoted a quicker topping. The apple of choice is the Bramley, and in County Armagh, where Bramleys have been planted since 1884, growers pick by hand from early September to late October. Their Armagh Bramley Apple has held protected geographical indication since 2012; the specification describes a fruit high in malic acid and low in sugar that keeps its tang when cooked. Across the Channel, orchards face a different season: read about the Pomme du Limousin apple harvest.

Ingredients

Keep the butter cold and the topping loose: a crumble is baked, never pressed.

• 1 kg Bramley apples (about 4 large)
• 60 g light brown sugar, for the fruit
• ½ tsp ground cinnamon
• 150 g plain flour
• 40 g rolled oats
• 110 g cold unsalted butter, diced
• 80 g demerara sugar, for the topping
• 1 pinch of salt

Method

1. Heat the oven to 190 °C (170 °C fan). A hot oven browns the topping before the fruit releases too much juice.
2. Peel, core and cut the apples into 3 cm chunks. Large pieces keep some shape while the edges collapse into a sauce.
3. Toss the apples with the brown sugar and cinnamon and spread them in a 2-litre baking dish, about 5 cm deep.
4. Rub the butter into the flour and salt with your fingertips until it looks like coarse sand with a few pea-sized lumps. Working fast keeps the butter cold, and those lumps become the crisp clusters.
5. Stir in the oats and demerara, then squeeze a few handfuls together to make larger nuggets.
6. Scatter the topping over the fruit without pressing it down, so steam can escape and the crumbs stay dry.
7. Bake for 35 to 40 minutes, until the top is deep golden and the juice bubbles at the edges. Rest for 10 minutes so the juices thicken.

Apple crumble recipe: what to serve with it

Hot custard is the British default; cold pouring cream or vanilla ice cream gives a sharper contrast of temperatures. If you make this apple crumble recipe with sweeter eating apples such as Cox or Braeburn, cut the fruit sugar to 30 g and add a squeeze of lemon.

Apple crumble FAQ

Can I make apple crumble ahead? Yes. Assemble it, cover and refrigerate for up to 24 hours, then bake straight from the fridge for 5 to 10 minutes longer.

Why is my crumble topping soggy? Usually the butter was too warm or the topping was pressed down. Keep it cold, loose and in an even layer no thicker than 2 cm.

Can I freeze it? Freeze the raw topping in a bag for up to three months and scatter it over fresh fruit still frozen; bake a few minutes longer.