James Martin Apple Crumble is made with tart cooking apples, brown sugar, cinnamon, flour, cold butter, and rolled oats. The result is a warm, bubbly fruit filling with a rich, buttery syrup topped by a golden, crisp, and crunchy crumble. It is the ultimate classic British dessert for a cozy family dinner or a cold weekend and serves 6-8 people.
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Why You Will Love This Apple Crumble:
- Ultimate Crunch Factor: The addition of rolled oats (and a sprinkle of demerara sugar) to the topping is the secret. It creates a satisfying, golden crunch that is far superior to a plain flour-and-sugar crumble.
- Perfect Sweet-Tart Balance: By using tart cooking apples, the sweetness of the sugar and the richness of the buttery topping are perfectly cut by the apple’s sharp acidity. The result is a dessert that is never too cloying.
- Simple, Foolproof Technique: This is one of the easiest classic desserts to master. The simple “rubbing in” method for the topping ensures a light, crumbly texture without needing any complicated steps or tools.
- A True Comfort Classic: Served warm with custard or ice cream, this dessert brings instant coziness. The smell of cinnamon and baked apples filling your kitchen is the definition of a cold-weather treat.
James Martin Apple Crumble Ingredients
For the Apple Filling:
- 8 large tart cooking apples (like Bramley or Granny Smith), peeled, cored, and sliced
- 1/2 cup soft light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon plain flour (to thicken the sauce)
- 1 tablespoon water
For the Crunchy Topping:
- 200g (1 1/2 cups) plain flour
- 100g (7 tablespoons) cold unsalted butter, cubed
- 1/2 cup granulated sugar
- 1/2 cup rolled oats (or ground almonds for extra crunch)
- 2 tablespoons demerara sugar (or coarse sugar, for sprinkling)
How To Make James Martin Apple Crumble
- Prepare the filling: Preheat your oven to 375°F (190°C). Place the sliced apples in a large bowl. Add the brown sugar, cinnamon, flour, and water. Toss everything gently until the apples are evenly coated.
- Make the topping: In a separate large bowl, add the plain flour and cold cubed butter. Use your fingertips to quickly rub the butter into the flour until the mixture looks like coarse breadcrumbs.
- Add texture: Stir in the granulated sugar and the rolled oats (or almonds). Mix gently until everything is combined. Be careful not to overwork the mixture, as you want a crumbly texture.
- Assemble the crumble: Pour the apple filling into a deep 8×8-inch or 9×13-inch ovenproof dish. Sprinkle the crumble mixture evenly over the top of the fruit filling.
- Finish and bake: Sprinkle the entire top layer with the demerara sugar for an extra crunchy, golden finish. Bake for 30 to 40 minutes, or until the topping is crisp and golden brown and the apple filling is bubbling up around the edges.
- Cool slightly: Remove the crumble from the oven and let it cool for 10 minutes before serving.
Recipe Tips
- Use Tart Apples: Using tart apples (like Granny Smith) is crucial. Their sharp acidity balances the sweetness of the sugar and the richness of the buttery topping. Sweet apples can make the dessert taste too cloying.
- Cold Butter is Key: The butter must be cold when making the topping. This helps you achieve the correct “breadcrumb” texture. If the butter is warm, it melts too quickly, resulting in a sticky, pasty dough instead of a crisp crumble.
- Avoid Soggy Crumble: Add 1 tablespoon of plain flour to your apple filling. This absorbs the excess juice that releases during baking, preventing a runny filling that can make the bottom of the crumble topping soggy.
- Don’t Overwork the Crumble: Mix the topping ingredients quickly and lightly. The less you handle the mixture, the lighter and crispier the final result will be.
What To Serve With Apple Crumble?
This warm dessert is traditionally served with something cool and creamy it pairs perfectly with a generous pour of warm vanilla custard (crème anglaise) or a large scoop of high-quality vanilla ice cream for a warm-cold contrast you can also serve it with a dollop of fresh whipped cream or clotted cream.
How To Store Leftovers Apple Crumble?
- Refrigerate: Once the crumble is completely cool, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 3 days.
- Freeze: You can freeze apple crumble. Assemble the dish completely, cover it tightly with two layers of foil and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the cooking time.
How To Reheat Leftovers Apple Crumble?
1. In the Oven (The Best Method) This method provides dry, even heat to re-crisp the topping without drying out the fruit filling.
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Check Price: £12.50 »- Preheat: Set your oven to a moderate heat, about 350°F (175°C).
- Prep: Place the leftover crumble (either the whole dish or a portion) directly on a baking sheet. Do not cover it with foil—the top needs direct heat.
- Bake: Heat for 15 to 20 minutes, or until the topping is golden and crisp again and the fruit filling is bubbling hot.
2. In the Microwave (Fastest, but Trade-Off) Use this only if you are in a rush and do not mind a soft topping.
- Prep: Place a single serving in a microwave-safe bowl.
- Heat: Microwave on medium power for 45 seconds to 1 minute, or until the fruit filling is hot. (The topping will be soft, but the filling will be warm).
FAQs
Yes you can prepare the topping and store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Sprinkle it over the apples just before baking.
This happens if you used melted or very soft butter, or if you added too much liquid (like water) to the topping mix. The topping should always look like dry, coarse breadcrumbs, not a dough.
Absolutely you can substitute the apples with a mix of pears and blackberries, rhubarb, or plums. Keep the sugar amount the same and adjust the flour if the fruit is very watery.
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James Martin Apple Crumble Nutrition Facts
Serving Size: 1 serving (1/8 of dish)
- Calories: 360 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrate: 52g
- Dietary Fiber: 4g
- Sugars: 32g
- Protein: 4g
James Martin Apple Crumble
Course: Desserts, Breakfast, BrunchCuisine: American, BritishDifficulty: Easy6-8
servings20
minutes35
minutes360
kcalJames Martin Apple Crumble is made with tart cooking apples, brown sugar, cinnamon, flour, cold butter, and rolled oats. The result is a warm, bubbly fruit filling with a rich, buttery syrup topped by a golden, crisp, and crunchy crumble. It is the ultimate classic British dessert for a cozy family dinner or a cold weekend and serves 6-8 people.
Ingredients
8 large tart cooking apples (like Bramley or Granny Smith), peeled, cored, and sliced
1/2 cup soft light brown sugar
1 teaspoon ground cinnamon
1 tablespoon plain flour (to thicken the sauce)
1 tablespoon water
- For the Crunchy Topping:
200g (1 1/2 cups) plain flour
100g (7 tablespoons) cold unsalted butter, cubed
1/2 cup granulated sugar
1/2 cup rolled oats (or ground almonds for extra crunch)
2 tablespoons demerara sugar (or coarse sugar, for sprinkling)
Directions
- Prepare the filling: Preheat your oven to 375°F (190°C). Place the sliced apples in a large bowl. Add the brown sugar, cinnamon, flour, and water. Toss everything gently until the apples are evenly coated.
- Make the topping: In a separate large bowl, add the plain flour and cold cubed butter. Use your fingertips to quickly rub the butter into the flour until the mixture looks like coarse breadcrumbs.
- Add texture: Stir in the granulated sugar and the rolled oats (or almonds). Mix gently until everything is combined. Be careful not to overwork the mixture, as you want a crumbly texture.
- Assemble the crumble: Pour the apple filling into a deep 8×8-inch or 9×13-inch ovenproof dish. Sprinkle the crumble mixture evenly over the top of the fruit filling.
- Finish and bake: Sprinkle the entire top layer with the demerara sugar for an extra crunchy, golden finish. Bake for 30 to 40 minutes, or until the topping is crisp and golden brown and the apple filling is bubbling up around the edges.
- Cool slightly: Remove the crumble from the oven and let it cool for 10 minutes before serving.
Notes
- Use Tart Apples: Using tart apples (like Granny Smith) is crucial. Their sharp acidity balances the sweetness of the sugar and the richness of the buttery topping. Sweet apples can make the dessert taste too cloying.
Cold Butter is Key: The butter must be cold when making the topping. This helps you achieve the correct “breadcrumb” texture. If the butter is warm, it melts too quickly, resulting in a sticky, pasty dough instead of a crisp crumble.
Avoid Soggy Crumble: Add 1 tablespoon of plain flour to your apple filling. This absorbs the excess juice that releases during baking, preventing a runny filling that can make the bottom of the crumble topping soggy.
Don’t Overwork the Crumble: Mix the topping ingredients quickly and lightly. The less you handle the mixture, the lighter and crispier the final result will be.
