Delia Smith Apple Crumble Recipe
Delia Smith’s apple crumble is a classic British dessert made with sharp cooking apples and a crisp, buttery crumble topping. It is simple enough for a weeknight dessert but works equally well as a traditional Sunday lunch pudding.
The important thing is getting the balance right: the apples should become tender without turning into a watery purée, while the crumble should be golden and crisp on top.
This page presents the recipe in a clear, practical format, with additional guidance on choosing apples, preparing the crumble, making it ahead, storing leftovers, and avoiding common problems.
Recipe source: Delia Smith Apple Crumble recipe.
This website is an independent recipe resource and is not affiliated with, sponsored by, or endorsed by Delia Smith or Delia Online. The recipe information is presented with additional editorial guidance for modern home cooks.
Quick Recipe Overview
Recipe: Delia Smith Apple Crumble
Cuisine: British
Course: Dessert
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 55–60 minutes
Servings: 6
Difficulty: Easy
Best apples: Bramley or another sharp cooking apple
Ingredients
For the apple filling
- 700g Bramley apples, peeled, cored and sliced
- 1 tablespoon water
- 50g golden caster sugar
For the crumble topping
- 175g self-raising flour110g butter,
- at room temperature 110g demerara sugar
Method
1. Prepare the apples
Peel, core and prepare the apples, cutting them into reasonably even pieces so that they cook at roughly the same rate.
If using Bramley apples, expect them to soften considerably during cooking. Their sharp flavour works particularly well against the sweetness and richness of the crumble topping.
2. Prepare the crumble topping
Combine the flour and butter using your fingertips until the mixture resembles coarse breadcrumbs.
Stir in the remaining dry ingredients according to the source recipe. Avoid working the mixture excessively: the aim is a loose, crumbly topping rather than a smooth dough.
3. Assemble the crumble
Place the prepared apples in a suitable ovenproof dish and distribute the crumble mixture evenly over the surface.
Don’t compress the topping. Keeping it loose helps it develop a crisp, uneven texture as it bakes.
4. Bake
Bake in a preheated oven at 200°C / Gas 6 for 35–40 minute], or until the apples are tender and the crumble topping is golden brown.
If the topping colours too quickly before the apples are cooked, loosely cover the dish with foil and continue cooking until the filling is tender.
5. Rest briefly and serve
Allow the crumble to stand for a few minutes before serving. This gives the filling time to settle slightly while the topping remains crisp.
Serve warm with custard, cream or vanilla ice cream.
Why Bramley Apples Work So Well
Bramley apples are a traditional choice for British apple crumble because they have a distinctly sharp flavour and break down during cooking.
That sharpness is useful in a crumble: the fruit provides acidity while the topping supplies sweetness and richness.
If Bramleys aren’t available, choose a firm, tart apple that holds its flavour during cooking rather than a very sweet eating apple.
Can I Use Eating Apples Instead?
Yes, but the result will be different.
Eating apples generally retain more of their shape and can produce a firmer, sweeter filling. If using a sweet variety, you may also want to be more cautious about adding extra sugar.
For the most traditional British-style apple crumble, a sharp cooking apple is the better choice.
How to Get a Crisp Crumble Topping
Three things make the biggest difference:
Don’t overwork the crumble mixture.
Rub the butter into the flour until you have crumbs rather than kneading the mixture.
Don’t pack the topping down.
Scatter it loosely over the apples.
Make sure the oven is properly preheated.
The crumble needs sufficient heat for the butter and flour mixture to brown and crisp.
If your crumble is consistently pale, check the oven temperature rather than simply extending the cooking time indefinitely.
Common Apple Crumble Problems
Why is my crumble topping soggy?
The topping can become soggy if the apple filling releases a lot of liquid or if the crumble is covered while hot.
Allow the finished crumble to remain uncovered after cooking and make sure the apples aren’t excessively wet before assembling the dish.
Why are my apples still hard?
The apple variety, size of the pieces and oven temperature all affect cooking time.
Cut the apples into reasonably even pieces and continue cooking until they are tender.
Why has my crumble become too sweet?
The sweetness depends on both the apples and the amount of sugar in the recipe.
Very sweet eating apples can produce a noticeably sweeter result than sharp cooking apples.
Why is the crumble topping dry?
Too much flour or insufficient fat can produce a dry topping. Measure ingredients accurately and rub the butter into the flour thoroughly before adding the remaining ingredients.
Can I Make Apple Crumble Ahead?
Yes. Apple crumble is particularly convenient for entertaining because the fruit and topping can be prepared ahead of time.
For the best texture, keep the prepared components chilled and bake the crumble close to serving time where possible.
If you are following a specific published Delia Smith recipe, follow its make-ahead instructions rather than assuming that every version can be prepared in exactly the same way.
Can I Freeze Apple Crumble?
Apple crumble can generally be frozen, but the texture of the topping may be slightly less crisp after freezing and reheating.
For best results, cool the cooked crumble completely before freezing and store it in a well-sealed, freezer-safe container.
Defrost thoroughly and reheat until piping hot throughout. An oven is preferable to a microwave when you want to restore some crispness to the topping.
What Can I Serve With Apple Crumble?
Traditional choices include:
- Custard
- Double cream
- Whipped cream
- Vanilla ice cream
Warm apple crumble with cold vanilla ice cream provides a particularly good contrast between the hot fruit, crisp topping and cold ice cream.
Can I Make Mini Apple Crumbles?
Yes. Divide the prepared apple filling and crumble topping between individual ovenproof dishes.
Individual crumbles can be useful when entertaining because each person receives a freshly baked portion.
Keep an eye on cooking time, however, because smaller dishes may cook more quickly than one large crumble.
Try More Recipes:
Frequently Asked Questions
What apples are best for Delia Smith apple crumble?
A sharp cooking apple such as Bramley is an excellent choice because it develops a soft texture and provides acidity to balance the sweet crumble topping.
Can I use Granny Smith apples?
Yes. Granny Smith apples can work well when Bramleys aren’t available because they provide a relatively tart flavour and retain some structure during cooking.
Can I use sweet apples?
You can, but the finished crumble will generally be sweeter and the apples may hold their shape differently.
Can I freeze apple crumble?
Yes. It can be frozen, although the topping may lose some of its original crispness. Reheating in an oven generally gives a better topping texture than reheating solely in a microwave.
Can apple crumble be made the day before?
Yes. Preparing it ahead can make serving easier, particularly when cooking for guests. For the best topping texture, bake it as close to serving as practical.
What is the best thing to serve with apple crumble?
Custard is the classic British accompaniment. Cream and vanilla ice cream are also excellent choices.
Delia Smith Apple Crumble Recipe
Course: DessertCuisine: BritishDifficulty: Easy6
servings30
minutes40
minutes380
kcalIngredients
- For the filling:
700g Bramley cooking apples
225g Cox's apples
25g light brown soft sugar
1 level teaspoon ground cinnamon
¼ teaspoon ground cloves
- For the crumble topping:
75g chilled salted butter, cut into small dice
175g self-raising flour
1 level dessertspoon ground cinnamon
110g demerara sugar
110g whole almonds, skin on
Directions
- Heat the oven: Preheat to 200°C (400°F/Gas 6) and grease a shallow ovenproof dish, about 24cm x 16cm.
- Prep the apples: Peel, quarter, and core the Bramleys, then slice them thickly.
- Season the fruit: Toss the apple slices with the sugar and ground cloves in the dish, then sprinkle over the tablespoon of water.
- Make the crumble: Sift the flour into a large bowl, add the cold butter, and rub it in with your fingertips until it looks like coarse breadcrumbs. Lift the mixture as you go to keep it light and airy.
- Stir in the sugar: Add the demerara sugar and mix it through gently — don't rub it in. Keeping the crystals whole is what gives the topping its crunch.
- Top the apples: Scatter the crumble loosely and evenly over the fruit, right to the edges. Don't press it down — just run a fork lightly over the top to level it.
- Bake: Set the dish on a baking tray and bake for 35–40 minutes, until the top is golden and the fruit is bubbling up at the edges
Notes
- For an oats version, replace 25g of the flour with rolled oats.
- For almond crumble, pulse whole almonds into the topping with a food processor and add cinnamon.
