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Apple crumble

  • 6-8
Apple crumble

Served hot with whipped cream and custard, this dessert is always a hit in our home. I like to use Golden Delicious apples as I like their not-so-sharp flavour, but the good old Granny Smith will be just fine. The stewed apples must be hot before adding the crumble.


  • 1 kilograms cooking apples
  • handful of sultanas, optional
  • 2 tablespoons guar, brown or white
  • pinch cloves, nutmeg and cinnamon, or use mixed spice
  • knob of butter

Crumble topping

  • 1 cup flour
  • 50 grams butter
  • ½ cup brown sugar


  1. Peel and core the apples and slice finely. Place in a saucepan with the sultanas, sugar, spices, butter and a splash of water and place over a low heat. Simmer gently for about 30 minutes until the apples are soft and fluffy. You can fluff them up with a fork.
  2. Transfer the apple mixture to a 4 or 5-cup capacity pie dish.
  3. Sprinkle over the topping. Bake at 180ºC for 35-40 minutes until the crumble is well cooked and golden. Serve hot with whipped cream and custard.

Crumble topping

  1. Sift the flour into a bowl and cut in the butter until the mixture looks like fine breadcrumbs. Rub in the brown sugar.

Cooks Tips

- You can use canned apple. You will need about 800 grams canned apple and you can jazz it up with the spices and sultanas. Warm through before putting the crumble on top. As canned apples are only blanched, you may need to sweeten them.

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