|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 3g||9%|
|Total Sugars 33g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Puddings and desserts are the backbones of British food and they are renowned throughout the world because of their wonderful balance of flavors.
The Difference Between Apple Crumble and Crisp
Although crumbles come in many guises and can be both sweet and savory, apple is the most popular and one of the most quintessential British sweet treats that has been adopted in cuisines around the world. The closest in the American tradition is the apple crisp, but this version usually includes oats, which the classic British dish lacks.
The Best Apples to Use for Apple Crumble
Delicious British apples, which are at their best in the autumn and winter, are the core of this dish. We love Bramley apples, considered the best apples for cooking because of their balance between sugar and acid, but other apples like Jonagold, Pink Lady, Mutsu, or Honeycrisp are also great. Simply avoid the really hard varieties such as the Granny Smith, as they don't break down in the same way and can stay too hard even after cooking.
What to Serve With Apple Crumble
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"This recipe is ideal for topping lovers, as it produces a generous amount of the sweet, crispy, crumbly goodness. It's light on cinnamon, which lets the apple flavor shine through, but fans of the spice may want to add a few pinches to the topping."—Danielle Centoni
For the Filling:
1 pound apples, such as Bramleys or other medium-to-soft apples
Pinch ground cinnamon, optional
2 tablespoons granulated sugar
For the Topping:
6 ounces all-purpose flour
4 ounces granulated sugar
4 ounces (1/2 cup) unsalted butter, cold
1 cup custard, or to taste
1 pint vanilla ice cream, optional
Prepare the Filling
Gather the ingredients.
Peel, core, and chop apples into chunky pieces.
Place apples in a mixing bowl and sprinkle with sugar and cinnamon, if using.
Arrange apples into a shallow baking dish, approximately 9 x 7 inches, or a 9-inch pie dish. Reserve.
Make the Topping
Gather the ingredients. Preheat the oven to 350 F.
In a large baking bowl, place flour and sugar. Cut butter into small pieces and add to bowl.
Using your hands, rub butter into flour and sugar until you have a very coarse mixture. It doesn't have to feel or look even, as this is quite a rustic dish and works well with an irregular texture.
Alternatively, make crumble mixture in a food processor by placing all topping ingredients into processor and pulsing until you get a coarse mixture. Do not overmix.
Evenly sprinkle topping over apples, but be sure there aren't parts of topping that are too thick as it will not crisp up, nor allow apples to cook nicely.
Place dish into preheated oven and bake until golden, about 30 minutes. The apples will appear bubbling through from underneath.
Remove from oven and let dish rest for 5 minutes before serving.
Serve with custard or vanilla ice cream.
- Don't cut apples too small because when cooked they could disintegrate, and you want the cooked fruit to have some texture.
- If you can't find Bramley apples, just make sure to use a flavorful apple variety that will retain some texture after baking.
Substitute other fruits for the apples, such as pears, plums, and apricots. The fruit you use should be firm-ripe and not overripe or mushy.
How to Store
Store leftover apple crumble covered and refrigerated for up to 5 days. Reheat in its original baking dish in a 350 F oven until warm or microwave.