Apple Crumble

It’s been absolutely crazy the last few weeks trying to keep up with everything between work and home, so I apologize for my sporadic posting.  Ben and I just returned this week from a wonderful vacation in the Channel Islands where we were able to escape the internet and catch some sun.

I made this recipe from A Spoonful of Sugar the weekend before we went, making a few adjustments. And while my crumble didn’t look as beautiful as hers, it tasted sooooo good. So just ignore the terribly unphotogenic sample above and give it a go!


For the topping:

  • 1 1/4 cups (185 grams) flour
  • 1 teaspoon baking powder
  • 1/2 cup (115 grams) butter
  • 3/4 cup (165 grams) sugar
For the apple filling:
  • 5 Granny Smith apples, peeled and chopped
  • 1 Tablespoon butter
  • 1 teaspoon cinnamon
  • 1 Tablespoon sugar
  • 1/2 teaspoon nutmeg
For the base:
  • 100 grams butter
  • 1/2 cup (110 grams) sugar
  • 1 egg
  • 1 cup (150 grams) flour
  • 1 teaspoon baking powder
  • 1 Tablespoon milk


1. Preheat oven to 325° F (approx 160°C). Grease your square tin with butter then line the bottom with baking paper.

2. To make the base: Cream the butter and sugar, then add the egg. Once they are combined, fold in the flour and baking powder. Finally add in the milk. Spread this batter evenly into the bottom of your prepared tin.

3. To make the filling: Place your chopped apples into a medium saucepan along with all of the other ingredients. Cook these on a low heat for about 15 minutes or until the apples start to soften. Add the softened apples on top of your batter in the tin, creating a second layer.

4. To make the topping: mix the flour, baking powder, and sugar in a medium bowl. Using your hands, rub in the butter until you get a breadcrumb texture. I also added a bit more cinnamon and about a spoonful of brown sugar to my topping for a bit of extra flavor. Sprinkle the topping onto the apples to create a third layer.

5. Bake for 40-50 minutes until golden on top. Allow the crumble to cool to try and get a better slice from in, or you can be like me and dig in while it’s still warm! It may not look as pretty, but it tastes amazing warm with a side of vanilla ice cream.


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