Apple crumble is a dessert often featured on the menus of restaurants and pubs alike, perfect for those cosy weekends with the warming apple filling and crunchy crumble topping. Crumble can be made with nearly any fruit, but perhaps the most popular variation is apple, covered in lashings of cream, ice cream or custard.
Crumbles can be sweet or savoury, with the sweet version typically featuring stewed fruit with a crumbly topping – as the name suggests.
Apples, rhubarb, gooseberry, blackberry and peach are all common crumble fillings, or even a combination of the two.
Crumbles rose to popularity during World War 2, as the crumbled topping – typically fat, flour, and sugar – was a economical alternative to pastry at a time of rationing.
So if you want to give apple crumble a go this weekend, here is how to make the perfect dessert.
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Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs.
Shake the bowl and any big bits will come to the surface – rub them in.
Alternatively, pulse in a food processor until sandy, but be careful to not over process.
Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
Sprinkle one tablespoon of rolled oats and one tablespoon of Demerara sugar over evenly, if you wish.
Set on a baking tray and put in the preheated oven for 35 to 40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife.
Leave to cool for 10 minutes before serving. Serve with cream, custard or iced cream as you wish.