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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[…] If you’re lucky enough to live in a climate where you can grow rhubarb, it’s very easy to grow and comes back every year! Unfortunately for me, California’s weather isn’t conducive to growing rhubarb (trust me, I’ve tried!) I hope you enjoy this easiest rhubarb crumble recipe, and remember, it can be used with so many other fruits, too! […]
So so good! I made Apple Crumble for dad’s birthday! Thank you so much. Though it was a little dry. Could you tell me where I went wrong?
Hi Jayati, do you mean the apples or the crumble? If you tell me which, maybe I can help. Glad it was still good, though!
This really is the best crumble ever. Thank you so so much for sharing your recipe. Your recipe is my son’s favourite dessert and the only one he will have and mine also. We use whatever fruit we have. The last one I made was a red berry one. Followed exact instructions by using frozen fruits. I wish I could eat it everyday.
Thank YOU so much, Hulya! You don’t know how much I love to hear comments like yours! It really makes my time worthwhile in sharing recipes. So happy you and your son love it so much! Thanks again and happy baking!
This was the recipe I’ve been looking for. It was delicious, just like I remember as a child. I used four parcooked chopped apples, a skerrick of cinnamon and about 400g chopped canned peaches. The crumble was just right, I rubbed it together with gloved hands and made the “crumbs” quite chunky as I think it’s nicer than a small crumb. Yum!
Yay! So glad you loved it, Carolyn! Thank you!
[…] You might say I’ve been on a bit of a rhubarb craze lately. Over the course of one week I bought almost 20lbs of it. To say, ‘I love rhubarb’ is an understatement of an enormous degree. I’ve made rhubarb fool, frozen the rhubarb raw, stewed it and then froze it, made rhubarb muffins, rhubarb syrup, a rhubarb lattice pie and a strawberry rhubarb crumble. […]
This is really the best crumble , without a doubt. It’s so easy and versatile. Today it was strawberry rhubarb. I’ve made it with peaches and apples before. I used Kerrygold butter and it’s delicious. I made softly whipped cream this time. Other times we have custard with it.
I cannot disagree, Margaret! Thank you for the lovely review!
Hello Christina,
Like you and many others’ my favourite is Any type of crumble but apple has to be the one that I remember so well. Now, I remember the crumble being chewy at parts. I have tried to make it like that but it is not as I remembered. So how can I get the crumble to be large around the edges and chewy?
Hi Angela, sounds like you’d like it with bigger pieces of crumble (don’t make the pieces too small) and maybe make it a bit thicker around the edges? (Do 1.5 times the recipe.) That would be my first attempt. Let me know if that’s more your cup of tea! ;)
I just barely finished my first serving of peach crumble. It is so delicious and definitely the best I’ve made! Before I found this recipe, I searched online for about an hour. I needed something simple because I didn’t have a lot of ingredients at home. I live in a small town and it is a fairly far bicycle ride to the grocery store. At the same time, I wanted something that will impress and satisfy my family. This recipe is perfect! Thank you!
I’m so glad you came across it, Camille! That’s a good indicator of what most of my recipes are like: simple, few, good quality ingredients with a fantastic outcome. I do feel that simple is best, most often! Hope you find some other recipes you’ll enjoy! Thanks for the lovely review! CC