Luxury Apple Crumble


(I was begged to serve this so fast that I didn’t get a proper photo until two large helpings had gone – just 1/2 hour after baking, there was hardly any left!)

Apple crumble recipes seem to vary pretty widely in their measurements and ingredients, but they all share a common trait of being far too boring for my liking. My take on this dessert is that it should have a refined, exquisite flavour. Simply boiling up a bunch of apples and chucking some floury butter on top is an insult to baking, as is the completely pathetic amount of cinnamon I see used.

Mr. Darcy’s chef parents make a mean crumble, so perhaps my disdain is founded in wanting to show that I can make him a decent equivalent. So, I took one of the many basic recipes and tacked on some extra sugar, vanilla, and cinnamon. These additions were met with great joy by He Who Eats…


  • 900g (2lb) apples (cooking preferably, but mine were over-ripe braeburns) = 8 small, 6 medium, or 4 large
  • 4tbsp soft light brown sugar (plus extra for sprinkling)
  • 1tsp ground cinnamon
  • few drops vanilla extract


  • 175g plain flour
  • 100g cold butter (really, not room temp or it will be sticky horrid mess)
  • pinch salt
  • cinnamon to taste (we do like cinnamon indeed)
  1. Preheat oven to 200°C or 180°C for a fan oven
  2. Peel, core, and chop the apples into cubes roughly the size of your thumbnail
  3. Pour into a saucepan with 50ml water and 4 tbsp light brown sugar – simmer covered for about 10mins, so that apple chunks just soften – add the vanilla and cinnamon at the end to keep the strong flavours
  4. Meanwhile, sift the flour and salt into a bowl
  5. Dice the chilled butter and, using fingertips, quickly roll into crumbs*
  6. Tip the finished apples and goo into an oven-proof serving dish
  7. Cover well with the crumble mixture – sprinkle a little of the light brown sugar on top
  8. Bake for 40 mins, until the apple goo is bubbling through the edges of the crumble

*If your hands are too hot and melt the butter too fast, separate the mush with a fork whisked through vigorously

He Who Eats devoured two helpings of this plain, but I chose a smaller amount with a generous slosh of single cream. It doesn’t need to look fancy because the taste most certainly is.



2 Responses

  1. The recipe sounds great but it doesn’t tell me when or where to put the •1tsp ground cinnamon
    •few drops vanilla extract

    • Sorry for being so late in responding to this Sheila, my email has been putting WP emails in my junk mail 😮

      The vanilla and cinnamon both go in at Step 3, though you’ve made me notice I’ve left out the cinnamon in the crumble mixture as well.

      Thanks so much for catching that, I’ll update the post now!

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