Traditional Apple Crumble with homemade Custard - This apple crumble and custard recipe is the most comforting dessert. It is easy to make and there is plenty of crumble to complement the delicious cooked Apples underneath. Serve with warm homemade Custard or Vanilla Ice Cream for the most comforting treat.
Apple Crumble and Custard - The Ultimate Hug in a bowl
This Apple Crumble or Apple Crisp recipe is the best dessert for using up surplus apples. Made with chopped warmly spiced apples and a crunchy Crumble Topping, it comes together very easily, can be made ahead, and can be scaled up or down.
In this Apple Crumble recipe, the Apples become tender and the topping turns golden brown and crisp. The contrast between the delicious warming apple filling and the crispy crumble topping is what makes this crumble dessert so irresistible.
Why i love this Recipe
The reason that I love this particular recipe is:
- It has a toasty, buttery, crispy, golden delicious crust.
- It has a filling of juicy cinnamon spiced apples.
- Served with Custard, it is the best dessert ever. Third only to my faves - Sticky Toffee Pudding and Victoria Sponge.
- The smell when you crack open that oven door is worth the chopping, peeling and crumble making.
Best apples for Apple Crumble
I like to use Bramley Apples or Granny Smith apples. Other good options are Pink Lady, Gala or Honeycrisp. I like that they are slightly tart and that I get to then add sugar to sweeten it according to my preference. I have used Braeburn which are slightly sweeter because my kids love them. They work fine but I did have to adjust the quantity of sugar in the crumble mix.
Apple crumble recipe Ingredients
This apple crumble recipe has all the warmth of any Autumn dessert such as Apple and Blueberry Crumble Cake, Pumpkin Spice Latte Cake or Easy Pear Crumble. You can find the full printable recipe with ingredient quantities in the recipe card at the bottom of this post. Here is what you will need to make it:
Plain Flour/All-purpose flour
This thickens the juices but it also makes the topping crumbly and light. You can use Corn Flour/Corn Starch if you prefer or a bit of both.
Oats
Instant Oats or Rolled Oats for added texture and a crunchy topping. This is optional. If you skip it, add a little extra flour.
Light Brown Sugar
For sweetness and moisture. You can use light or dark brown sugar in this recipe.
Caster Sugar
We add some to make the topping Crispy.
Apples
Peeled and cored fresh Apples such as Bramley Apples, Cox, Braeburns are good options. You can also use Granny Smith, Gala, Honeycrisp or Pink Lady Apples. Peel and cut into small chunks/1 cm cubes or as evenly as possible.
Vanilla Extract
This is optional but adds a lovely flavour to the fruit.
Spices - Ground Cinnamon, Ginger, Cloves.
Adds aroma, warmth, and is the perfect spice that goes with this fruit filling.
Butter
This makes a rich golden crumble that is is simply irresistible!
Pinch Salt
This brings everything together.
Thick Creamy Custard
Sugar, Vanilla, Cornflour, Egg Yolks, Double Cream (Heavy Cream), Milk.
How to make Apple Crumble
Step 1 - Make the Crumble Topping
- Add Flour and Oats to a bowl. Mix in the the Brown Sugar, Caster Sugar, Cinnamon, Ginger, Cloves and Salt.
- Rub Cold Butter into Flour to create a coarse crumble. Check that the Crumble clumps together in your hands. (See Notes)
- Place in the fridge.
Step 2 - Make the Apple Filling
- Add Apples, Light Brown Sugar, Vanilla and Cinnamon to a pan.
- Mix together and add Butter and Plain Flour.
- Cook on medium low heat for 4-5 minutes till the Apples have softened.
Step 3 - Assemble and Bake
- Place the Fruit in an oven dish and top with crumble.
- Cook in a preheated oven at 350 f/180 C/Gas Mark 4 for 35 minutes.
Step 4 - Make Custard
- Put the Double Cream and Milk and into a pot and bring to a gentle simmer over medium heat. Remove from the heat.
- In a large bowl, whisk together the Sugar, Egg Yolks, Cornflour and Vanilla.
- Slowly pour the hot milk onto the egg mixture while whisking the eggs so lumps don’t form.
- Once smooth, return to the pan and cook on a low heat, stirring with a whisk constantly. It will take a few minutes for it to thicken up. Don’t let it come to a boil.
- Once thickened, pour into a jug. Cover the top of the custard with clingfilm to keep the heat in and stop a skin forming.
Serve Apple Crumble with Custard.
Top tip for making this delicious sweet Crumble
Use cold butter for the Crumble
This will make for a crunchier topping. You can even make it in advance and keep it in the fridge for a really crunchy topping. Or make the Crumble before the Apples and store it in the fridge whilst the Apples are cooking.
Substitutions and Variations
Crumble Toppings
Add texture to the crumble topping via chopped Nuts or Seeds, Granola, Desiccated Coconut, flaked Almonds for a crisp topping.
Use some Almond Flour in the topping for a nutty flavour.
Fruit
Add a handful of Berries for a different flavour like we do in this Apple and Blackberry Crumble.
Gluten Free
You can use Gluten Free Plain Flour in the crumble topping and in the dish for the fruit. Or Corn Flour works well too.
Spices
Add other Spices
Add Spices such as Ground Cardamom or Ground Nutmeg.
How to serve
Serve with the hot or even cold Custard recipe included below ( i prefer hot custard) or a drizzle of heavy cream/double cream or a scoop of vanilla ice cream.
Storage
Fridge
Unbaked
This easy apple crumble recipe can be stored in the fridge for 24 hours before baking.
Baked
Once the crumble is baked, it can be kept in the fridge for up to 3 days.
You can save it whole but leftover crumble can also be stored covered in the fridge in the dish it was in or an airtight container for up to 3 days.
How to prepare apple crumble ahead of time
A few hours ahead
If you are making Apple Crumble on the same day as you are planning to serve, assemble fully and store in the fridge. Bake for 5 minutes more or remove from the fridge 30 minutes before baking.
The Day before
If you are making it a day before, keep the crumble separate and the apple separate in individual airtight containers.
Toss the fruit with a spoonful of lemon juice so it doesn't brown too much but it is best to peel and chop the apples on the day of making.
How to freeze Apple Crumble
Apple Crumble can be frozen both baked and unbaked.
Thaw overnight in the fridge and add an additional 5-10 minutes baking time.
More Fruit Dessert Recipes:
Easy and Cosy Spelt Apple Crumble
Cherry and Raspberry Crumble Breakfast Bars
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Traditional Apple Crumble with homemade Custard
Ingredients
Apples
- 600 g Apples See notes
- 70 g Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Butter
- 1 tablespoon Plain Flour or Corn Flour
Crumble
- 325 g Plain Flour
- 3 tablespoon Rolled Oats
- 100 g Light Brown Sugar
- 50 g Caster Sugar
- 1 teaspoon Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ teaspoon Ground Cloves
- Pinch Salt
- 225 g Unsalted Butter Cubed
Custard
- 200 ml Double Cream
- 650 ml Milk
- 100 g Caster Sugar
- 4 Egg Yolks
- 3 tablespoon Corn Flour
- 1 teaspoon Vanilla Extract
Instructions
Step 1 - Make the Crumble Topping
- Add Flour and Oats to a bowl. Mix in the the Brown Sugar, Caster Sugar, Cinnamon, Ginger, Cloves and Salt. Rub Cold Butter into Flour to create a coarse crumble. Check that the Crumble clumps together in your hands. (See Notes) . Place in the fridge.
Step 2 - Make the Apple Filling
- Add Apples, Light Brown Sugar, Vanilla and Cinnamon to a pan.Mix together and add Butter and Plain Flour. Cook on medium low heat for 4-5 minutes till the Apples have softened.
Step 3 - Assemble and Bake
- Place the Fruit in an oven dish and top with crumble. Cook in a preheated oven at 350 f/180 C/Gas Mark 4 for 35 minutes.
Step 4 - Make Custard
- Put the Double Cream and Milk and into a pot and bring to a gentle simmer over medium heat. Remove from the heat.
- In a large bowl, whisk together the Sugar, Egg Yolks, Cornflour and Vanilla.Slowly pour the hot milk onto the egg mixture while whisking the eggs so lumps don’t form.
- Once smooth, return to the pan and cook on a low heat, stirring with a whisk constantly. It will take a few minutes for it to thicken up. Don’t let it come to a boil.
- Once thickened, pour into a jug. Cover the top of the custard with clingfilm to keep the heat in and stop a skin forming
- Serve Apple Crumble with Custard.
Notes
Best apples for Apple Crumble
I like to use Bramley Apples or Granny Smith apples. Other good options are Pink Lady, Gala or Honeycrisp. I like that they are slightly tart and that I get to then add sugar to sweeten it according to my preference. I have used Braeburn which are slightly sweeter because my kids love them. They work fine but I did have to adjust the quantity of sugar in the crumble mix.Top tip for making this delicious sweet Crumble
Use cold butter for the Crumble This will make for a crunchier topping. You can even make it in advance and keep it in the fridge for a really crunchy topping. Or make the Crumble before the Apples and store it in the fridge whilst the Apples are cooking.Substitutions and Variations
Crumble Toppings Add texture to the crumble topping via chopped Nuts or Seeds, Granola, Desiccated Coconut, flaked Almonds for a crisp topping.Use some Almond Flour in the topping for a nutty flavour. Fruit Add a handful of Berries for a different flavour like we do in this Apple and Blackberry Crumble. Gluten Free You can use Gluten Free Plain Flour in the crumble topping and in the dish for the fruit. Or Corn Flour works well too.
Spices Add other Spices Add Spices such as Ground Cardamom or Ground Nutmeg.
How to serve
Serve with the hot or even cold Custard recipe included below ( i prefer hot custard) or a drizzle of heavy cream/double cream or a scoop of vanilla ice cream.Storage
Fridge
Unbaked This easy apple crumble recipe can be stored in the fridge for 24 hours before baking. Baked Once the crumble is baked, it can be kept in the fridge for up to 3 days.You can save it whole but leftover crumble can also be stored covered in the fridge in the dish it was in or an airtight container for up to 3 days.
How to prepare apple crumble ahead of time
A few hours ahead If you are making Apple Crumble on the same day as you are planning to serve, assemble fully and store in the fridge. Bake for 5 minutes more or remove from the fridge 30 minutes before baking. The Day before If you are making it a day before, keep the crumble separate and the apple separate in individual airtight containers.Toss the fruit with a spoonful of lemon juice so it doesn't brown too much but it is best to peel and chop the apples on the day of making.
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