Apple Crumble

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Before I got bitten by the dessert making bug four years ago, my mum used to regularly make killer apple crumbles. We couldn’t get enough of them! But since I took over in the dessert department, my mum’s barely got a look in!

Well, the weather’s suddenly turned cold down here in the South Pacific, and I’ve got a hankering for some warm, comfy puddings. And, it occurred to me that we hadn’t sampled one of mum’s apple crumbles in the longest time. So I begged her for her recipe… well, not HERS precisely… but one she’s claimed as her own! Finally she relented.


The secret to this delectable little crumble, is the crumble itself – one apparently that won some ‘best of’ award somewhere along the line, though the source has long been forgotten. And, it has to be said that it really is spectacular in all its crisp, buttery deliciousness – made better, I think, by the addition of some coconut to give it a little texture.

The tart green apples, picked straight off my tree, are cooked in brown sugar to ensure a deliciously caramelized flavour, along with a good hit of cinnamon – the perfect partner to apples as far as I’m concerned.

Trust me, don’t bother waiting for cold weather to try this baby out – she’s good any time of the year! Enjoy!



Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Servings 6 Servings


For the apple filling:

  • 6 large or 8 small granny smith (or tart green) apples, peeled, cored, cut into wedges
  • 2 tbsp lemon juice
  • 1-2 tsp ground cinnamon
  • 1/3-1/2 cup firmly packed brown sugar (depending how tart your apples are)

For the crumble:

  • 3/4 cup standard flour or you could use buckwheat flour for G/F option
  • 1/3-1/2 cup raw sugar or granulated sugar, to taste
  • 1/3 cup desiccated coconut
  • Pinch of salt
  • 3.5 oz unsalted butter, melted

To serve:

  • Custard, whipped cream or ice cream


  • Preheat oven to 180°C (360°F).

For the apple filling:

  • Combine apple wedges, lemon juice, cinnamon and sugar in a large saucepan over medium-low heat. Stir until sugar has dissolved. Cook, covered, for 8 to 10 minutes or until apples are only just tender.
  • Using a large slotted spoon, transfer apples to a 6 cup-capacity ovenproof dish, or 6 cup-sized ramekins – place on a baking tray with sides to capture any juices. Drizzle over the remaining juices evenly amongst the ramekins.

For the crumble:

  • Place the flour, brown sugar, coconut and salt in a medium sized bowl and stir together with a fork. Add the melted butter and stir together until it resembles cookie dough.
  • Spread the crumble* in one flat layer (or crumble) over top of the partly cooked apples and place in oven for 40 minutes, or until the crumble is golden brown and the apple juices are bubbling.
  • Take out of oven and place on wire rack. If serving hot, serve immediately with custard, whipped cream or ice cream. Alternatively, can be served warm, or at room temperature.
  • Stores well in fridge, and makes a delicious cold treat the next day!


If using individual ramekins, I weigh the full amount of crumble, then divide it by the amount of ramekins. This ensures an equal amount of crumble per serving.
Keyword Apple Crumble
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4 thoughts on “Apple Crumble”

  1. nothing like a warm, comforting dessert straight from the oven, topped with lots of whipped cream! I just made a locust blossom-rhubarb-orange zest cake which was very delicious and was so good, it barely had time to get cool 🙂


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