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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[…] crumbles you may enjoy: Simply the Best Apple Crumble, Strawberry Crumble or Gluten-Free Rhubarb Crumble […]
Made it with Blackberry and Apples, really delicious. And Crumble always brings back childhood memories for me as my mum often made it for us! Thanks.
Oh that would be delicious, Tara! Cream or custard? ;) It’s such a British classic! Thanks for the review! CC
Have made this a few times. Easy to remember recipe. 2, 4, 6 or 1 ,2, 3 oz
YES, it really is! Thank you so much, Mi Mi!
[…] stewed it and then froze it, made rhubarb muffins, rhubarb syrup, a rhubarb lattice pie and a Strawberry Rhubarb Crumble. Oh, and I also baked it, which is apparently one of the best ways to cook rhubarb as it ends up […]
I made peach crumble today and it was a huge hit. I used frozen peach slices from Trader Joe’s which I placed in a dish to defrost while I got the other ingredients ready. I sprinkled a little sugar, some lemon zest and juice and a tiny bit of almond essence and put the dish in the oven to heat up and very slightly steam the fruit. I sprinkled the crumble on top and 25 minutes later…yummy peachy goodness!
That’s fabulous Margaret!! You’re a whiz in the kitchen! I love it! :)
[…] instead, as it’s quite a bit easier than rolling out pastry. If so, here’s another super simple recipe for the topping. I made a cherry crumble with my cherry pie filling. Just pour the cherry filling into an 8×8 […]
Always a favourite. Apple and BlackBerry go well together as well.
My cheat is that for many years I have used tinned, sliced apples !
Yes, apple and lots of berries and fruits go well together! I’ve never seen sliced apples in the tin in the UK, but then I probably never looked.
Christina making your crumble today (apple) for lunch. Love your tip about beating the cream a bit, that is all my H puts on his, so am going to try it!
Wonderful, let me know how it turns out for you, Reni!
Turned out perfect! H loved it.
YAY!!! Wonderful, Reni! Thanks for letting me know!