Apple crumble is a British dessert made with baked fruit beneath a crisp, buttery topping. For a richer, crunchier finish, Delia Smith Apple Crumble Recipe combines two varieties of apples with cinnamon, brown sugar, and chopped almonds.
Ingredients
This recipe serves 6–8 people and takes around 20 minutes to prepare, followed by 40–45 minutes of baking.
For the Apple Filling:
700g Bramley cooking apples
225g Cox’s apples
25g light brown soft sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
For the Crumble Topping:
175g self-raising flour
75g cold salted butter, cubed
110g demerara sugar
110g whole almonds, with skins
2 teaspoons ground cinnamon
Optional for Serving:
Warm vanilla custard
Clotted cream
Crème fraîche
Vanilla ice cream
Bramley apples are particularly good for crumble because they soften during cooking and have a pleasantly sharp flavour. Cox’s apples are sweeter and hold their shape a little longer. Using both gives the filling a better texture than using cooking apples alone, in my opinion.
How to Make Delia Smith Apple Crumble
Step 1: Prepare the Apple Filling
Preheat the oven to 200°C (400°F), or 180°C if using a fan oven. Choose a medium ovenproof baking dish, roughly 24cm by 16cm.
Peel the Bramley and Cox’s apples, remove the cores, and slice the flesh into thick, even pieces. Avoid cutting the apples too thinly, as they can become mushy during baking.
Place the slices in a large mixing bowl. Add the light brown sugar, cinnamon, and ground cloves, then gently mix until all the apples are coated.
Transfer the apples to the baking dish and spread them evenly across the bottom. There’s no need to add water or cook the fruit beforehand. The apples release their own juices as they bake, mixing with the sugar and spices to produce a lightly thickened filling.
Step 2: Prepare the Almond Crumble Topping
Sift the self-raising flour into a large bowl and add the cold butter cubes. Rub the butter into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
Add the demerara sugar and ground cinnamon, stirring gently to distribute them evenly.
Roughly chop the whole almonds with a sharp knife. Keep some larger pieces rather than chopping everything into fine crumbs, as they give the topping its distinctive crunchy texture.
Stir the almonds into the flour mixture.
You can use a food processor to save time, but only pulse the ingredients briefly. Overmixing makes the butter too soft and can turn the crumble mixture into dough. I prefer using my hands because it’s easier to judge the texture.
The finished topping should feel loose and crumbly, with visible pieces of almonds and small buttery crumbs.
Step 3: Assemble and Bake the Crumble
Spread the almond crumble mixture evenly over the apples, making sure the fruit is completely covered.
Press the surface gently with your hands, then run a fork lightly across the top to create a rough texture. The uneven surface helps the topping develop crisp, golden areas during baking.
Place the dish on the middle shelf of the preheated oven and bake for 40–45 minutes.
The crumble is ready when the topping is golden brown and the apples underneath are tender. You may notice some bubbling fruit juices around the edges of the dish.
If the topping starts browning too quickly, cover it loosely with aluminium foil during the final part of baking.
Remove the crumble from the oven and leave it for about 10 minutes before serving. The fruit filling will be extremely hot straight from the oven, and this short resting time lets the juices settle.
What to Serve With Delia Smith Apple Crumble
Apple crumble is traditionally served warm with custard, cream, or ice cream. Each gives the dessert a slightly different finish, although I think warm custard is the best choice for a classic British serving.
Vanilla Custard: Warm custard adds a smooth, creamy texture that goes particularly well with the cinnamon-spiced apples. Pour it around the crumble just before serving so the topping stays crisp.
Clotted Cream: A spoonful of clotted cream adds richness without introducing another strong flavour. It gradually softens against the warm fruit, making it a good choice for anyone who enjoys a creamier dessert.
Crème Fraîche: Its slightly sour flavour balances the sweet crumble topping. I especially like this combination because the almonds already bring plenty of richness.
Vanilla Ice Cream: Cold vanilla ice cream melts into the warm apple filling and provides a pleasant contrast to the crunchy surface.
For family meals or Sunday lunch, I would serve Delia Smith Apple Crumble Recipe straight from the baking dish with a jug of custard on the table. There’s no need for extra decoration.
Delia Smith Apple Crumble Nutrition Information
The following nutritional values are approximate and based on six servings without additional custard, cream, or ice cream.
Nutrient | Amount Per Serving |
|---|---|
Calories | 475 kcal |
Carbohydrates | 68g |
Protein | 8g |
Total Fat | 20g |
Saturated Fat | 7g |
Fibre | 7g |
Sugar | 38g |
The almonds contribute fibre, protein, and unsaturated fats, while the apples provide additional fibre. Most of the dessert’s sweetness comes from the demerara sugar, brown sugar, and natural sugars in the fruit.
Dividing the crumble into eight portions reduces the calorie content per serving.
FAQs
Can I make Delia Smith apple crumble ahead of time?
Yes. Prepare the apple filling and crumble topping separately and refrigerate them in covered containers for up to 24 hours. Assemble the dessert shortly before baking. Keeping the topping separate prevents it from absorbing too much moisture from the apples.
Can I use ordinary apples instead of Bramley apples?
Yes, although the texture will change. Granny Smith apples are a good alternative because they have a sharp flavour. Other eating apples can also be used, but they may produce a sweeter filling and retain more of their shape.
Why is my apple crumble topping soggy?
A soggy topping usually comes from excess fruit moisture, underbaking, or covering the crumble while it cools. Make sure the oven is properly preheated and bake until the topping is golden. Leaving the crumble uncovered while it rests also helps preserve its crispness.
Can I freeze apple crumble?
Yes. Assemble the crumble in a freezer-safe dish, cover it securely, and freeze for up to three months. Thaw overnight in the refrigerator before baking. You may need to add a few minutes to the normal cooking time.
How long does leftover apple crumble last?
Store leftover crumble in a covered container in the refrigerator for up to three days. Reheat it in an oven at 180°C until thoroughly hot. The oven is preferable to the microwave because it helps the topping become crisp again.
Can I make the crumble without almonds?
Yes. You can leave out the almonds if you prefer a traditional flour-and-butter topping. The crumble will have less crunch and a milder flavour, but it will still bake successfully. For a fuller topping, replace the almonds with an additional 75g of flour and 35g of cold butter.