Go Back
Crumble aux pommes tout juste sorti du four dans un plat en céramique crème, avec un dessus doré et croustillant et du jus caramélisé sur les bords, à côté d'une portion servie dans un bol avec de la crème anglaise, dans une cuisine de campagne anglaise
Team Curcuma

Cinnamon apple crumble

The British crumble: tart apples with cinnamon and brown sugar, covered with a crumbly topping of flour, cold butter and sugar, baked for 40 minutes until golden and crisp, served warm with custard.
Print Recipe Pin it
Prep Time 20 minutes
Cook Time 40 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings : 6 servings
Course : Dessert
Cuisine : British
Calories : 385
Ingredients Préparation Notes

Ingredients
  

  • 1 kg apples tart cooking apples, 6 to 7
  • 30 g light brown sugar for the apples
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 150 g plain flour
  • 100 g light brown sugar or demerara, for the topping
  • 100 g unsalted butter very cold, diced
  • 1 pinch salt

Préparation
 

  1. Preheat the oven to 180 °C.
  2. Peel and core the apples and cut them into 2 cm cubes. Toss them with 30 g of brown sugar, the cinnamon and the lemon juice, then spread them in a baking dish of about 25 cm.
  3. In a bowl, mix the flour, 100 g of brown sugar and the salt. Add the cold diced butter and rub it in with your fingertips until you get large, sandy crumbs. Don't form a ball.
  4. Scatter the crumble topping over the apples in an even layer, without pressing it down.
  5. Bake for 35 to 40 minutes, until the top is deep golden and the apple juices are bubbling at the edges.
  6. Leave to cool for 10 minutes and serve with hot custard or a scoop of vanilla ice cream.

Notes

Don't press the crumble topping onto the apples: scatter it in large crumbs, which is what makes it crisp. Choose tart apples that hold their shape when cooked, such as Bramley mixed with Braeburn or Cox.