Apple and Cinnamon Crumble – Easy Homemade Recipe

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Apple crumble has always been one of my favourite desserts, and this apple and cinnamon crumble is the version we make at home.

My mum makes a great crumble, so I think my love of them probably started there!

For me, the perfect apple crumble needs plenty of soft, sticky fruit underneath a golden, slightly crunchy crumble topping. Adding cinnamon to the apples gives this version a lovely warmth without overpowering the fruit.

I use Bramley apples as I like the tartness against the sweet crumble topping. The apples are gently cooked with butter, brown sugar and cinnamon before the crumble goes into the oven, which creates a delicious caramel-like filling as it bakes.

Serve it warm with custard or vanilla ice cream and you’ve got proper comfort food – especially as we head into autumn.

What you need to make apple and cinnamon crumble

This crumble uses simple ingredients, most of which you may already have in the cupboard.

For the crumble topping

• 240g plain flour – the base of the crumble topping.
• 120g caster sugar – this gives the topping its sweetness. If you don’t have caster sugar, another white sugar will work.
• 160g unsalted butter – bring this to room temperature and cut it into pieces before rubbing it into the flour and sugar.

For the apple and cinnamon filling

• 800g Bramley apples – roughly 5 large apples, peeled, cored and cut into chunks. I like Bramleys because their tartness works really well with the sweet topping.
• 60g unsalted butter
• 50g soft brown sugar – this melts with the butter and cinnamon to coat the apples.
• 1 tsp ground cinnamon – enough to add warmth without overwhelming the apple flavour.

If you can’t get Bramley apples, a tart apple such as Granny Smith would be my next choice. You may need to adjust the sugar slightly depending on how sweet your apples are.

My tips for a good apple crumble

After making plenty of crumbles over the years, there are a few things I think make the biggest difference.

Don’t overwork the crumble topping. Rub the ingredients together until you have a crumbly texture, but stop before it starts clumping together like dough.

Use a tart cooking apple. Bramley apples are my favourite for this recipe because the sharpness balances the sugar in the filling and topping.

Don’t press the topping down. Sprinkle it loosely over the apples so you keep those little pieces that turn golden and crunchy in the oven.

Look for bubbling fruit. I know ours is ready when the crumble is golden and I can see the apple mixture bubbling around the edges.

Use a fairly shallow dish. I still use a heart-shaped pie dish that I bought from Next many years ago! A deeper dish will work too, but you may find it needs a little longer in the oven.

How do you keep apple crumble crispy?

The biggest thing is not to overwork or compact the crumble topping.

I sprinkle mine loosely over the apple filling rather than pressing it down. This allows more of the topping to become golden and crisp as it bakes.

A shallow baking dish also gives you a larger surface area of crumble topping, which is ideal if – like me – you love those crunchy bits!

Apple crumble is at its best freshly baked. If you have leftovers, the topping will naturally soften a little as it sits with the fruit underneath.

What do you serve with apple crumble?

For me, it has to be fresh custard. A warm bowl of apple and cinnamon crumble covered in custard is hard to beat.

The rest of the family are equally happy with a big scoop of vanilla ice cream, especially while the crumble is still warm.

You could also serve it with pouring cream or simply enjoy it on its own – the apples create plenty of sweet cinnamon-spiced juice as they cook.

How to store leftover apple crumble

If we have any crumble left over, I allow it to cool before covering it and storing it in the fridge.

The topping will soften slightly once stored because it absorbs some of the moisture from the apple filling.

When we’re ready for more, I prefer reheating portions until they’re piping hot throughout before serving again with custard or ice cream.

As with most crumbles in our house, the bigger challenge is actually having leftovers in the first place!

For more information on safely storing and reheating leftovers, see the Food Standards Agency’s food safety guidance.

What are the best apples for apple crumble?

I usually make this crumble with Bramley apples.

They’re quite tart, which works brilliantly against the brown sugar and cinnamon in the filling and the sweeter crumble topping. They also soften nicely as they cook.

If you can’t get Bramleys, Granny Smith apples are a good alternative because they also have that sharper flavour.

Other apples can work, but remember that sweeter varieties may not need quite as much sugar in the filling.

A proper family favourite

There aren’t many desserts more comforting than a homemade apple crumble, and adding cinnamon makes this one even better as the weather gets cooler.

It’s simple, inexpensive and made with everyday ingredients, but it’s still one of the desserts I’m happiest to see coming out of the oven.

My choice will always be a generous helping with plenty of fresh custard.

If you’re in the mood for another nostalgic pudding or bake, our old-school cake is another family favourite.

For those who do make our apple and cinnamon crumble, leave a comment below and let me know what you served yours with – custard, ice cream or something else entirely!