Apple Crumble

I have an aversion to cooked fruits – poached, stewed, baked, etc. I prefer my fruit fresh and unadulterated, not because I’m a purist but, because the texture of cooked fruit has never appealed to me. Squishy fruit is not my cup of tea and even more so when there is skin or peel involved – think sultanas, prunes, raisins and the like. But the exception I make is with apples, peeled of course, and sometimes pears... but that’s it, ok?

The husband is an apple crumble man, almost always ordering it when we’re out, but I’ve never bothered to make it, despite its ease and straightforwardness, as I am an apple pie woman. Not that I think I’ve ever made apple pie either... blame it on my laziness with pastry etc etc. But with the recent chilly weather making a reappearance (hopefully the last vestiges of winter) and some sad, floury apples needing eating in our fruit bowl, the humble apple crumble finally made an appearance in our household.

I've omitted Ms Lawson’s Marsala-soaked raisins and added rolled oats but, you know, each to their own  crumbles are very open to tweaking.

Apple Crumble
(loosely adapted from How To Eat, recipe by Nigella Lawson)

·         ½ cup plain flour
·         50g butter
·         ½ cup almond meal
·         2 tsp brown sugar
·         ¼ cup rolled oats (optional)
·         2 small to medium apples
·         2 heaped tsp of brown sugar
·         1 tsp ground cinnamon
·         2 tbs water

  1. Preheat oven 190°C. Grease a shallow gratin dish or 3 ovenproof teacups with butter.
  2. Rub butter into flour with fingertips until mixture resembles coarse breadcrumbs. Stir almond meal and sugar (and rolled oats, if using) into the mixture and pop into the fridge while preparing the apples.
  3. Peel, core and chop apples. Pop apple into a small saucepan over medium-high heat with remaining sugar, cinnamon and water. Cover with lid for about 5 minutes until apple is softened – if there is too much liquid, remove lid and crank the heat up to high to evaporate and reduce.
  4. Transfer apple mixture to gratin dish or teacups, top with crumble mixture and place in oven for around 20-25 minutes, or until crumble topping is sufficiently golden brown. Remove from oven and let sit for 5 minutes before serving with ice-cream or double cream or custard or...
happy cooking!


  1. hehe i like mine with greek yoghurt ^^ and i toss in oats as well. Could make a great breakfast dish if only I could get up early enough to make it!

  2. I liked how you served them into teacups - cute! Now you've made me want some apple crumble on this chilly night!

    Yeah, I'm not a particular fan of raisins or dried fruit in my desserts, that's why fruit cake and mince pies are never a hit with me.

  3. I am a bit like that too - I love fruits for what they are, no matter what texture or flavour (although there are some I steer right away from). There is something about apple crumbles that I have a soft spot for. Perhaps its the apple and cinnamon flavour that I adore so much. Love the look of your crumble, been trying to find a user friendly one so I can make at home!

  4. Apple crumble is one of my favourite winter desserts! Love that it's so easy to make and it's the best way of getting rid of those apples that have been sitting in the fruit bowl for a little too long...

  5. definitely not a fan of baked fruit in desserts either but oh boy how i love crumble!

  6. I don't make crumble enough at home and like you said, so easy.... but then when I do... I can't stop eating it

  7. oh this looks fantastic! i love your portion sizes & presentation.

  8. Tea cups are so cute for serving. Apple crumble was always one of those desserts mum made, I really should make it more often.


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