Apple crumble

Apple crumble is a great solution for those who want to prepare a simple yet delicious fruit dessert. Apple crumble is a beloved British style dessert that turns simple pantry ingredients into comfort on a spoon. Juicy apples hide under a buttery crumb layer that bakes to a golden crisp. The method is straightforward and the payoff is generous, which is why this easy apple crumble recipe fits weeknights and Sunday lunches alike.

Ingredients:

• 4 apples
  
• 5 tbsp sugar
• 1 tsp cinnamon
• 3 tbsp ground nuts
• 2 tbsp semi-coarse flour
• 70 g / 2.5 oz / 1/3 cup butter
• Almond slices

Recipe steps:

1. Peel and dice the apples, then mix them with 2 tbsp of sugar, 1 tsp of cinnamon, and 3 tbsp of ground nuts. Fill small baking dishes or a baking tray with this mixture.
2. Mix chilled butter with flour and 2 tbsp of sugar to make a crumbly topping. Sprinkle it over the apples.
3. Optionally, garnish with almond slices.
4. Bake at 160°C (320°F) for about 30 minutes, or until the topping is golden and crisp.
5. Serve warm, optionally with a scoop of vanilla ice cream or a spoonful of sour cream.

Why it works:

Warm spiced apples bring gentle sweetness while ground nuts add depth and a soft bite. The topping is a quick mix of flour, sugar and cold butter. In the oven it turns into a light crust that shatters pleasantly. Almond flakes scattered on top finish the texture and add a delicate aroma.

Technique tips for a crisp topping:

Keep the butter cold. Work it into the flour and sugar just until small crumbs form. If your kitchen runs warm, chill the finished crumbs for a few minutes before baking. Cut apples into larger cubes so they stay juicy. Very juicy fruit benefits from a teaspoon of flour mixed in so the juices cling to the fruit. Do not fill the dish to the brim. Hot air needs space to circulate and brown the surface evenly.

Variations and ideas:

Swap part of the white sugar for light brown sugar for a toffee note. Use walnuts or hazelnuts in place of the ground nuts. Add almond flakes near the end of baking if you prefer them pale and extra crunchy. A squeeze of lemon brightens the apples without stealing the show. Those who enjoy bolder spice can add a whisper of nutmeg or cardamom. A gluten free version is easy with a suitable flour blend and a spoon of finely ground almonds.

Seasonal twists:

Spring pairs apples with a handful of rhubarb. Summer likes peaches or apricots. Autumn welcomes pears alongside apples. Winter is perfect for raisins soaked in apple juice. The base stays the same and the crumble takes on a new character with each season.

Serving and pairings:

Serve warm with vanilla ice cream, softly whipped cream or a spoon of crème fraîche. Thick Greek yogurt is lovely too. Let the crumble rest a couple of minutes after baking. The crumb sets and scoops more neatly.

Storage and reheating:

Refrigerate leftovers in a lidded container. Reheat briefly in the oven or an air fryer to revive the crisp top while keeping the fruit soft. A microwave warms it quickly, yet dry heat brings back the best texture.

Helpful answers:

• Which apples to choose? Firm and juicy varieties that hold shape work best. 
• Can I reduce sugar? Yes. Rely on the natural sweetness of apples and nuts, then adjust to taste. 
• Can I prepare ahead? Mix the fruit just before baking and keep the crumb chilled. Combine at the last moment for the crispest result.