Just the Best Apple Crumble

IMG_2453Autumn is upon us and the apples are falling from the trees.  I’d just picked a basket of James Grieves and was overcome to cook an apple crumble.  I love my fruit crumbles but Apple crumble always seemed to disappoint.  I would usually prefer gooseberry or rhubarb, but when your trees give you apples…

…so in search of a better recipe.  I always find the base a bit, well, boring.  Cooking the apple through with spices gives a nice enough flavour but the texture is just so dull.  This is the first time I’ve cooked a crumble with raw apples, and took some inspiration from one of Merrilees Parker’s recipes.  Tossing them in the flour gives an apple base with lumps of fruit and a sauce that reminds me somewhat of the filling you find in Mr Kipling’s apple pies.  Demerara sugar is a must to give the crumble topping that crunch, but I usually add oats and chopped nuts to give a little extra texture.  This time I’ve tried a couple of handfuls of sunflower seeds.  Amazing!  This is honestly just the best apple crumble we’ve ever tasted!


  • 4-5 Good flavoured Apples, cored & peeled
  • 2 tbsp Plain Flour
  • Generous sprinkling of Cinnamon
  • 2 tbsp Sugar
  • 250g Plain Flour
  • 150g Demerara Sugar
  • 150g Butter, diced
  • 50g Rolled Oats
  • 50g Sunflower Seeds


  • Cut the apple into 2-3cm cubes and place in a large pyrex casserole
  • Sprinkle with the 2 tbsp flour, cinnamon and 2 tbsp sugar and toss together to coat the apples
  • In a separate bowl rub the remaining flour, demerara sugar and butter together with your fingers until you have a breadcrumb-like texture.  It does’t need to be too even
  • Mix in the oats and sunflower seeds, and pour the crumb topping over the apple
  • Bake in a preheated oven, 180oC Fan, for around 35-45 minutes until the top is golden brown the the apple filling bubbling in it’s juices
  • Serve with custard, cream or ice cream

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