Some puddings never go out of style, and apple crumble is right at the top of the list. This apple crumble recipe with oats gives you a topping that is properly crunchy rather than sandy, a filling that is soft but still holds its shape, and just enough sharpness to cut through a big pour of custard.
Quick answer: toss 1 kg sliced apples with a little sugar, cornflour, cinnamon and lemon. Rub 125 g cold butter into 150 g flour, 100 g oats and 100 g sugar, scatter it loosely on top and bake at 190°C (170°C fan) for 35 to 45 minutes until golden and bubbling.
RECIPE
Apple Crumble with Oats
Ingredients
- 1 kg apples about 6 medium; half Bramley and half eating apples such as Cox or Braeburn
- 50 g light brown sugar 1/4 cup; up to 75 g if using only Bramleys
- 1 tbsp cornflour cornstarch
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 150 g plain flour 1 1/4 cups all-purpose flour
- 100 g rolled oats 1 cup, not instant
- 100 g light brown or demerara sugar 1/2 cup
- 1 pinch salt
- 125 g cold unsalted butter 1/2 cup plus 1 tbsp, cubed
Method
- Heat the oven to 190°C (170°C fan, 375°F, gas 5). Butter a 2 litre (roughly 8×10 inch) baking dish.
- Peel, core and slice the apples into chunks about 2 cm thick. Toss them in a bowl with the sugar, cornflour, cinnamon and lemon juice, then tip into the dish and spread level.
- For the topping, mix the flour, oats, sugar and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like rough breadcrumbs with some pea-sized clumps.
- Scatter the topping loosely over the apples. Don’t press it down; loose crumbs bake crisper.
- Set the dish on a baking tray to catch drips and bake for 35 to 45 minutes, until the top is deep golden and the fruit is bubbling at the edges. A knife should slide easily into the apples.
- Let it rest for 10 minutes, then serve warm with custard, cream or vanilla ice cream.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!The Best Apples for Crumble
The secret to a great crumble is using two kinds of apple:
- Bramley apples are the classic British cooking apple. They are sharp and collapse into a soft, fluffy purée.
- Eating apples like Cox, Braeburn, Granny Smith or Jazz hold their shape and add sweetness.
Half and half gives you both soft and chunky fruit in every spoonful. With only Bramleys, add a little more sugar. With only eating apples, the filling will be firmer and sweeter, so you may want a squeeze more lemon.
Why Add Oats to the Crumble Topping?
Oats make the topping crunchier, nuttier and more rustic, and they help it stay crisp for longer. Use jumbo or regular rolled oats. Instant or quick oats turn soft and pasty. For extra crunch, swap 25 g of the flour for chopped hazelnuts or flaked almonds.
How to Avoid a Soggy Crumble
- Don’t press the topping down. Loose, clumpy crumbs let steam escape and brown properly.
- Use cold butter and don’t overwork it. Warm butter turns the topping into a dough.
- Add a spoonful of cornflour to the apples. It thickens the juices so they don’t soak into the crumble.
- Don’t cut the apples too thin. Thin slices release water fast and turn mushy.
- Bake until the top is deep golden, not just pale beige.
Make Ahead and Freezing
Crumble is one of the best puddings to prepare in advance. You can assemble the whole thing a day ahead and keep it covered in the fridge, or freeze it unbaked for up to 3 months. The topping mix also freezes on its own in a bag, ready to sprinkle straight onto fruit. Baked leftovers keep 3 days in the fridge; reheat in the oven at 180°C for 15 minutes to crisp the top.
What to Serve With Apple Crumble
- Custard: the British classic. Hot, thick and vanilla-scented.
- Double cream poured straight from the jug
- Vanilla ice cream for a hot-and-cold contrast
- Greek yogurt for a lighter option
Easy Variations
- Apple and blackberry: add 150 g blackberries to the apples.
- Gluten free: use certified gluten-free oats and swap the flour for ground almonds or a gluten-free flour blend.
- Lower sugar: use sweet eating apples and cut the filling sugar to 25 g.
- Spiced: add a pinch of ground ginger and nutmeg to the topping.
Love fruity autumn bakes? Try our pumpkin bread with cream cheese swirl next, or stock your freezer with this apple pie filling for freezing.
Apple Crumble with Oats FAQs
Do I need to cook the apples first? No. The apples cook perfectly in the oven. Pre-cooking is only useful if you want a very soft filling.
What is the ratio for crumble topping? A simple rule is roughly 2 parts dry ingredients (flour and oats) to 1 part butter and 1 part sugar by weight.
Can I use margarine or vegan butter? Yes. Use a firm block, not a soft spread, and keep it cold.
How many calories are in apple crumble? About 495 calories per portion when served in 6 portions, before custard or cream.
