This apple crumble recipe is truly the best that you will ever find using only 3 ingredients for the topping. Use this recipe for any fruit filling that you would normally use for a pie.
I say this best apple crumble is “simply the best” because it is unimaginably easy to make, yet the flavor is indescribably delicious.
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I have no written recipe for this crumble, since my mother taught me how to make it when I was a little girl in Scotland, and just told me to remember the ration of 2-4-6. That is: 2 oz of sugar, 4 oz of butter and 6 oz of flour.
Everyone knows how buttery and delicious shortbread is; well this is a sort of crumbled shortbread topping on a warm, fruit base. My favorite crumbles are apple, cherry, rhubarb crumble, or strawberry-rhubarb crumble, but any fruit which can be baked into a pie works perfectly.
In Britain, this dessert (pudding, as it is called there) is traditionally served with custard or cream. Either one puts this creation into the stratosphere!
It is difficult to imagine how something so simple can taste so fabulous, but in many circumstances, “simple” is often the best!
For a fancier version of this simple dessert, which really doesn’t require much more effort, try this persimmon apple crumble with rum sauce!
If you’re unsure about how to prepare the fruit, just click on the link for the partially cooked/steamed fruit that is highlighted in the recipe below.
The Best Apple Crumble Recipe
Recipe from Lidia Conte. serves 10
FULL PRINTABLE RECIPE BELOW
Ingredients:
- sugar
- butter
- flour
- partially cooked/steamed apple (or other choice of fruit) with some sugar added (or you can also use raw fruit) I love apple, rhubarb, cherries, peaches, strawberry/rhubarb, blueberry, etc.
Cut the butter into the flour with two knives until the pieces of butter are quite small.
Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a “crumble” mixture.
Stir in the sugar. That’s it!
Place the fruit in a baking dish or individual ramekins and top with a generous amount of the crumble.
If using ramekins, place on a baking tray.
Bake for approximately 25 minutes at 400°F (205°C) or until top is golden brown.
Since the cream in the US is very thin, I beat it ever so lightly to get a “double cream” type consistency, so it’s a little thicker when pouring it on. This really is the best apple crumble recipe you’ll find, and if you disagree, send me your best!
Or you can make homemade custard, or use Bird’s powder, which Brits have used for many years.
Either way, I bet this will be one of your all time favorite desserts, after you make it just once!
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Simply the Best Apple Crumble (or Rhubarb, Blueberry, Peach...)
One of the easiest apple desserts. A British classic and so incredibly tasty!
Ingredients
- 2 oz (1/4 cup) white sugar
- 4 oz (1/2 cup or one stick) good quality butter, like Kerrygold
- 6 oz (1 1/4 cups) good quality flour
- 12 to 16 oz or 1 1/2 to 2 cups of partially cooked/steamed apples
Instructions
- Cut the butter into the flour with two knives until the pieces of butter are quite small.
- Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a "crumble" mixture.
- Stir in the sugar.
- Place the fruit in a baking dish or individual ramekins and top with a generous amount of the crumble. If using ramekins, place on a baking tray.
- Bake for approximately 25 minutes at 400°F (205°C) or until top is golden brown.
Notes
- Since the cream in the US is very thin, I beat it ever so lightly to get a "double cream" type consistency, so it's a little thicker when pouring it on.
- (Or you can make homemade custard, or use Bird's powder, which Brits have used for many years.)
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 228Total Fat: 9gCarbohydrates: 50gProtein: 4g
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This is such a wonderfully easy recipe to make. I just made it for dessert this evening and it was a huge hit!. Definitely a keeper.
Thank you so much!
WONDERFUL! Thank you for letting me know, Cherry! :)
[…] picking up my car. Of course, Aunt Virginia had already been making some of my favorites, such as rhubarb crumble, potato scones and meringues with fresh cream and strawberries! And a lovely surprise from Donna […]
Can’t wait to try this with local summer fruits here in oregon.thank you for sharing such a special recipe from your mom.I am a Marion berry fan.yum-diggity.
What a sweet note! Thank you so much, Martha! I must say, I’ve never tasted a Marionberry, and I should probably change that! Enjoy and let me know how your crumble turns out. :)
Thank you for sharing! Had never made cherry pie filling until I stumbled upon this recipe. It was so simple and a big hit in our house. Thanks!
Woo hoo! Love to hear things like that, especially when you found it on my site, Sarah! It makes the time I spend on sharing recipes well worth it! Thank you so much for letting me know- enjoy! CC
Thanks for passing along this crumble topping formula. It’s like shortbread cookie on top of fruit. Last night I added about 2/3 cups finely ground pecans and it was like pecan sandies on top of fruit. Awesome!
That’s exactly what it’s like, Ivy! Yes, nuts, oats, all great additions. So glad you liked it! :)
My mom makes a crumb topping for her apple crisp and cherry crumb pie that consists of sugar, flour, and shortening. I love it. I really don’t care for oats in a crumb topping, so this is a great alternative.
Yum!
Hi. May I know how I do partially cook the fruits? Like what do I put in other than the fruits. I will be using different kinds of berries. Will it be okay?
Thanks
Hi Chloe!
Yes, if you use a mix of berries, just put them in a pot, whether they are fresh or frozen, add a squeeze of lemon juice and some sugar (just taste it when the sugar is dissolved to see how sweet or sour you like it, adding more if needed.) I would just cook them for a few minutes (you don’t want jam) or you could just use them raw as berries don’t take long to cook. Now if you were using apples, I’d say definitely steam them in the same manner (they’ll need more lemon juice or a tablespoonful of water) for a few minutes as they take longer to cook. If any fruit is too watery, you can add a teaspoon of corn starch dissolved in a tablespoon of water, just to thicken it a little. This post may be helpful to you: https://christinascucina.com/2013/08/homemade-cherry-pie-filling-or-apple.html Let me know how your crumble turns out! CC
I would like to make something lemon for my husband for father’s day. I know I am asking a lot but do you have advice on how to incorporate your crumble with a lemon center/lemon tart. I will make apple for my dad and wanted a lemon for husband:)