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Delia Smith Apple Crumble Recipe
Nancy Wilson

Delia Smith Apple Crumble

5 from 7 votes
Delia Smith's Best Ever Apple Crumble from Complete How to Cook. Bramley and Cox's apples under a chunky, firmly pressed almond and cinnamon topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Dessert
Cuisine: British
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 700 g Bramley apples quartered, cored, thickly sliced
  • 225 g Cox's apples quartered, cored, thickly sliced
  • 25 g light brown soft sugar
  • 1 level tsp ground cinnamon
  • 1 tsp ground cloves
For the crumble
  • 75 g chilled salted butter cut into small dice
  • 175 g self-raising flour sifted
  • 1 level dessertspoon ground cinnamon about 2 level tsp
  • 110 g demerara sugar
  • 110 g whole almonds skin on
To serve
  • crème fraîche or clotted cream well chilled
  • custard optional

Equipment

  • Ovenproof baking dish, about 24 x 16cm and 6cm deep
  • Potato peeler
  • Food processor (or a large mixing bowl)
  • Sieve
  • Fork

Method
 

  1. Preheat. Heat the oven to 200°C (180°C fan, gas mark 6) with a shelf in the centre.
  2. Prepare the apples. Quarter the apples, peel them (or leave the peel on) and remove the cores. Cut into thickish slices.
  3. Season. Toss the slices with the sugar, cinnamon and ground cloves in a bowl, then tip into the baking dish.
  4. Make the crumble. Whiz the butter, sifted flour, cinnamon and demerara sugar in a food processor until it looks like crumbs. Or rub the butter into the flour by hand and stir in the cinnamon and sugar.
  5. Add the almonds. Add the almonds and pulse until roughly chopped and chunky. If working by hand, chop the almonds roughly and stir them in.
  6. Cover and press. Spoon the crumble over the apples, spreading it right to the edges. Press it down firmly with the flat of your hands, then run a fork lightly over the surface.
  7. Bake. Bake on the centre shelf for 40 to 45 minutes, until the topping is well browned and crisp.
  8. Rest and serve. Rest for 10 minutes, then serve with well-chilled crème fraîche, clotted cream or custard.

Notes

  • Quantities and method follow Delia Smith's The Best Ever Apple Crumble in Delia's Complete How to Cook. Serves 6 to 8.
  • In a wide, shallow dish, start checking at 35 minutes. In a smaller, deeper dish, allow the full 45.
  • The almonds toast as the crumble bakes, so there's no need to toast them first.
  • Leftovers keep covered in the fridge for up to 3 days. Reheat uncovered in the oven to keep the topping crisp.
  • The crumble mixture can be frozen in a bag and sprinkled over the apples straight from the freezer.