Delia Smith Apple Crumble Recipe

Delia Smith’s apple crumble recipe is built on one non-negotiable rule: use Bramley cooking apples, not eating apples. The Bramleys are tossed raw with sugar and ground cloves rather than the more common cinnamon, then covered with a hand-rubbed topping of flour, cold butter, and demerara sugar. It bakes at 200°C (400°F) for 35–40 minutes, until the crumble is golden and the fruit is bubbling up around the edges.

This is the Delia crumble recipe I make more than any other dessert in her books, largely because it’s the one my family requests every Sunday from September right through to March. Delia is very specific that the topping should never be pressed down, and the one time I ignored that instruction, the crumble baked flat and dense instead of light and crisp.

More Dessert Recipes:

• Rhubarb Crumble
• Sticky Toffee Pudding
• Pavlova

Why Delia Smith’s Apple Crumble Only Works With Bramleys

Every version of delia smith crumble apple starts the same way: with Bramley cooking apples. Bramleys break down into a soft, sharp, almost snow-like puree as they bake, which is exactly what gives this crumble its texture. Eating apples such as Gala or Pink Lady don’t do this — they hold their shape, so you end up with firm chunks sitting under the topping rather than the soft, tart layer that a proper apple crumble Delia Smith recipe depends on.

If Bramleys aren’t available, Granny Smiths are the next best substitute, though they won’t collapse as much. I tried this once with eating apples instead, and the result was closer to a fruit pie filling than a genuine crumble.

Delia Smith Apple Crumble Ingredients

For the filling:

• 900g (2 lb) Bramley cooking apples
• 75g (3 oz) granulated or caster sugar
• ¼ teaspoon ground cloves
• 1 tablespoon water

For the crumble topping:

• 175g (6 oz) plain flour (all-purpose flour)
• 110g (4 oz) cold butter, cut into small cubes
• 75g (3 oz) demerara sugar

How to Make Delia’s Apple Crumble

1. Heat the oven. Set it to 200°C (400°F/Gas 6) and lightly grease a shallow ovenproof dish, roughly 24cm x 16cm.
2. Prepare the apples. Peel, quarter, and core the Bramleys, then cut into thick slices.
3. Season the fruit. Toss the apple slices with the sugar and ground cloves in the dish, then sprinkle over the tablespoon of water.
4. Rub the topping. Sift the flour into a large bowl, add the cold butter cubes, and rub between your fingertips until it resembles coarse breadcrumbs. Lift the mixture as you go to keep air in it.
5. Add the sugar. Stir in the demerara sugar without rubbing it in — the crystals need to stay whole so the topping keeps its crunch.
6. Top the fruit. Sprinkle the crumble loosely over the apples right to the edges. Don’t press it down. Run a fork lightly over the surface.
7. Bake. Place the dish on a baking tray and bake in the centre of the oven for 35 to 40 minutes, until the top is golden and the filling is bubbling at the edges.

How Long to Cook Apple Crumble

For this quantity of fruit, 35–40 minutes at 200°C is the standard timing, and it’s the figure most people search for when they ask how long to cook apple crumble. If you’re making a larger batch in a deeper dish, add another 5–10 minutes and check that the centre is bubbling before taking it out. Reheated or frozen crumbles need longer, covered below.

Can You Add Oats to Delia’s Crumble?

Yes — replace 25g of the plain flour with the same weight of rolled oats, and the topping takes on a chewier, flapjack-like texture. This isn’t part of the original recipe, but a delia crumble with oats is what I make when I want a topping with more bite. Jumbo rolled oats give the best crunch; avoid instant or quick-cook oats, since they turn pasty in the oven. A pinch of cinnamon works well here too, since it suits the toasted oat flavour better than the cloves do.

Delia’s Apple and Almond Crumble

Delia has a separate recipe, Apple and Almond Crumble, which she calls her best ever. Instead of rubbing the topping by hand, she blitzes flour, butter, cinnamon, and sugar in a food processor, then pulses in whole almonds until roughly chopped. The almonds toast as the crumble bakes, giving a topping that’s crunchy rather than sandy.

I keep this almond version for dinner parties and stick to the basic delia smith apple crumble recipe for family Sundays. Both use the same Bramley filling, so only the topping changes.

A Spiced Version for Autumn

Delia’s Spiced Apple and Pecan Crumble combines cinnamon, cloves, and nutmeg in the filling, along with pecans and raisins, and is served with mascarpone vanilla cream rather than custard. For a simpler spiced apple crumble, just add half a teaspoon of cinnamon and a grating of nutmeg to the fruit alongside the cloves. I do this in November, when the plain version starts to feel a little too simple.

If you enjoy Delia’s approach to seasonal fruit, her rhubarb crumble follows the same method with rhubarb in place of apples, and her delia smith apple chutney recipe is worth trying if you end up with a surplus of Bramleys later in the season.

Custard, Cream, or Ice Cream?

Warm vanilla custard is the classic pairing and what I serve most often — it softens the sharp Bramley filling and turns the dish into something close to a warm trifle. Vanilla ice cream melting into the hot topping is the alternative if you want a hot-cold contrast. Cold single cream or crème fraîche both work well too, particularly if the crumble itself is on the sweeter side; Delia suggests crème fraîche for her Best Ever version specifically.

Storing and Freezing

Cover the dish with foil and refrigerate for up to 3 days, then reheat in the oven at 180°C (350°F) for 15–20 minutes to crisp the topping back up. The microwave is quicker but leaves the topping soft rather than crunchy.

You can also freeze the crumble unbaked: assemble the fruit and topping, wrap tightly, and freeze for up to 3 months. Bake straight from frozen, adding 15–20 minutes to the cooking time. I make double batches in October so there’s always one in the freezer for later in winter.

A Modern Twist: Deconstructed Apple Crumble

If you want to serve this recipe differently for a dinner party, a deconstructed apple crumble keeps the same Bramley filling and buttery topping but plates them separately — spiced apples in a glass or bowl, with the baked crumble topping crumbled over just before serving, often alongside a quenelle of custard or crème fraîche. It’s the same flavours as the traditional bake, just presented individually rather than baked together in one dish.

Frequently Asked Questions

Can I use eating apples instead of Bramleys?

You can, but the texture will be different. Eating apples hold their shape, giving you firm chunks under the topping rather than the soft, fluffy base Bramleys produce. If Bramleys aren’t available, cook the eating apples on the hob first with sugar and a squeeze of lemon to soften them before adding the crumble topping.

Why is my crumble topping soggy?

Usually one of two things: the topping was pressed down too firmly, trapping steam from the fruit underneath, or the apples released too much liquid. Keep the topping loose and scatter it like snow rather than packing it in. If your Bramleys are especially juicy, toss them with a teaspoon of flour before adding the topping.

Can you make apple crumble as a cake?

Not from this recipe directly, but Delia’s Apple and Almond Pudding is closer to a crumble cake — a sponge base with a crumble-style topping and baked fruit through the middle, somewhere between a crumble and a Victoria sponge.

Do I need to peel the apples?

Yes, for Bramleys. Their skin is thick and doesn’t soften enough during baking to be pleasant to eat. If you’re using thinner-skinned eating apples for a different recipe, leaving the skin on is fine.