Apple Crumble
Recipe type: Dessert
Cuisine: British
Serves: 6 servings
For the apple filling:
  • 6 large (or 8 small) granny smith (or tart green) apples, peeled, cored, cut into wedges
  • 2 tablespoons lemon juice
  • 1-2 teaspoon ground cinnamon
  • 1/3-1/2 cup firmly packed brown sugar, depending how tart your apples are
For the crumble:
  • 100g (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
  • 100g (3.5 oz) unsalted butter, melted
To serve:
  • Custard, whipped cream or ice cream
  1. Preheat oven to 180°C (360°F).
For the apple filling:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Kiwi Cook at