Delia Smith Apple Crumble Recipe

This Delia Smith apple crumble is a traditional British pudding made with tender Bramley apples beneath a crisp, buttery topping. It is simple, dependable, and wonderfully comforting, relying on good fruit and careful baking rather than complicated ingredients.

As the crumble bakes, the apples soften into a gently tart filling while the topping turns golden and lightly crunchy. The contrast between the soft fruit and the crumbly surface is what makes this dessert so satisfying. Served warm with custard or cream, it is a classic pudding that never goes out of fashion.

Ingredients

For the Apple Filling

• 900g Bramley cooking apples, peeled, cored, and sliced
• 75g caster sugar
• 1 tbsp lemon juice
• 1–2 tbsp water

For the Crumble Topping

• 175g plain flour
• 100g cold unsalted butter, diced
• 75g light brown sugar

How to Make Delia Smith Apple Crumble Recipe

Prepare the Apples

Preheat the oven to 190°C (170°C fan). Place the sliced apples into a saucepan with the sugar, lemon juice, and water.

Soften the Fruit

Cook gently over low heat for 5–7 minutes until the apples begin to soften but still hold their shape. Spoon the fruit evenly into a medium baking dish.

Make the Crumble Topping

Place the flour and diced butter into a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Add the Sugar

Stir the light brown sugar into the crumble mixture, ensuring it is evenly distributed.

Assemble the Crumble

Sprinkle the crumble topping evenly over the apples. Do not press it down, as a loose topping gives a better texture.

Bake Until Golden

Bake for 30–35 minutes until the topping is golden brown and the apple juices are bubbling gently at the edges.

Rest Before Serving

Allow the crumble to stand for 5–10 minutes before serving. This helps the filling settle slightly while keeping the topping crisp.

Recipe Tips

• Bramley apples provide the best balance of sharpness and softness.
• Do not overcook the apples before baking.
• Keep the butter cold when making the crumble.
• Leave the topping loose rather than compact.
• Bake until you see bubbling around the edges.

Healthy Alternatives / Variations

• Reduce the sugar slightly if preferred.
• Replace part of the flour with oats for added texture.
• Use wholemeal flour for a nuttier flavour.
• Add a pinch of ground cinnamon.
• Stir in a handful of blackberries for extra fruit.

Ingredient Substitutions

• Cooking apples can be replaced with a mixture of eating apples.
• Light brown sugar can be replaced with demerara sugar.
• Lemon juice can be omitted if the apples are very sharp.
• Margarine can replace butter, though flavour will differ slightly.

How to Serve

Serve the crumble warm straight from the oven. It pairs beautifully with hot custard, lightly whipped cream, or a scoop of vanilla ice cream. The warmth of the fruit contrasts nicely with cool accompaniments.

Pairing Ideas

Apple crumble is traditionally served with custard, but it also works well with pouring cream or thick Greek yoghurt. For a more indulgent touch, try clotted cream or a drizzle of caramel sauce.

How to Store

Fridge

Allow the crumble to cool completely, then cover and refrigerate for up to 3 days.

Freezer

The baked crumble can be frozen for up to 2 months. Wrap well to prevent freezer burn.

Reheating

Reheat in a moderate oven until warmed through and the topping is crisp again. Avoid microwaving if you want to keep the topping crunchy.

Nutrition (per serving, approx.)

• Calories: 360 kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 14g

FAQs

Can I make apple crumble ahead of time?

Yes, you can assemble it earlier in the day and bake when needed.

Why is my topping soggy?

The apples may have released too much liquid, or the crumble was pressed down too firmly.

Can I use eating apples instead of Bramley?

Yes, though the filling will be sweeter and less sharp.

Should the crumble topping be crunchy?

Yes, it should be lightly crisp and golden on top.

Delia Smith Apple Crumble Recipe

Recipe by Margaret CollinsCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

6

people

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

360

kcal

50

minutes

A traditional British apple crumble made with Bramley apples and a crisp buttery topping. Simple, comforting and perfect with custard.

Ingredients

• 900g Bramley cooking apples, peeled, cored and sliced

• 75g caster sugar

• 1 tbsp lemon juice

• 1–2 tbsp water

• 175g plain flour

• 100g cold unsalted butter, diced

• 75g light brown sugar

Directions

• Preheat oven to 190°C (170°C fan) and place apples, sugar, lemon juice and water in a saucepan.
• Cook gently for 5–7 minutes until slightly softened but still holding shape.
• Transfer apples to a baking dish and spread evenly.
• Rub flour and butter together until the mixture resembles coarse breadcrumbs.
• Stir in light brown sugar until evenly combined.
• Sprinkle crumble evenly over apples without pressing down.
• Bake for 30–35 minutes until golden and fruit is bubbling at the edges.
• Allow to rest for 5–10 minutes before serving warm.

Notes

• Use Bramley apples for best flavour.
• Keep butter cold when making crumble.
• Do not press topping down for best texture.