American Apple Crumble Recipe UK
American apple crumble is a staple in our house in Oxfordshire from the start of apple season in September through to the second May Bank Holiday. Our apple crumble recipe is without oats and is one of our most requested apple dessert recipes and is a cornerstone traditional American recipe. There are five important rules that surround our American apple crumble recipe that you must follow.
Rule 1: You’ll likely double this Apple Crumble Recipe
American Apple Crumble never lasts so consider making a double batch. The following recipe serves four to six people but you’ll want double if you are planning Apple Crumble for dessert and breakfast. Serve warm for dessert with a scoop of high-quality vanilla ice cream. Serve cold or zap in the microwave for breakfast and add a dollop of Greek yoghurt. A top American Autumn Recipe!
Rule 2: Equipment Makes A Difference
Our Apple Crumble recipe a pain to make unless you have an apple slicer/corer. Using a paring knife to peel the apples just takes too long. Buy one of these at Amazon.co.uk. They are cheap and make easy work out of all of our apple recipes.
Rule 3: Choose The Right Variety of Apples
Bramley apples are not for this apple crumble recipe. I know they are a common apple and they have their place (in applesauce, for example) but they do not belong in our American Apple Crumble. Using Bramley apples results in apple mush with topping. Blah!
Apple Crumble requires a firm apple. Some people don’t like Granny Smith apples because they are too tart but I love them in our American apple crumble because they balance the sweetness of the sugar and cinnamon. Jazz or Royal Gala are also excellent options. Currently, I’m doing a mix of 2 Jazz to 1 Granny Smith.
Rule 4: Always Eat Apple Crumble Straight from the Oven
My personal Apple Crumble recipe card comes with Mom’s handwritten advice: “Always eat it straight from the oven. That’s when it is best”. She is not wrong!
Rule 5: No Custard and No Oats
Our apple crumble recipe is without oats because using oats is really an apple crisp. However, most people don’t really adhere to the differences between a cobbler, crisp and crumble the way we do.
Please do NOT drown American apple crumble in custard. After 20 years, I still do not understand the British obsession with custard. It is great for a cake that is a bit dry or a crumble that has gone wrong but our American apple crumble recipe is perfect as is – definitely no custard required. Maybe a bit of cream or ice cream or yoghurt but even that is optional.
American Apple Crumble
Ingredients
Apples
- 700 grams apples 2 Jazz to 1 Granny Smith
- 100 grams caster sugar
- 1 teaspoon ground cinnamon
Crumble
- 100 grams butter very soft
- 120 grams plain flour We used Matthews Cotswold Maizebite Flour
- 125 grams caster sugar
Equipment
- Apple Peeler / Corer
Instructions
Apples
- For best results, use a 9×13 inch (35x23cm) glass baking dish.
- Heat a fan oven to 175C.
- Mix the cinnamon and sugar in a small bowl.
- Using an apple gadget, peel, core and slice the apples.
- Layer the apples in the pan and sprinkle with the cinnamon and sugar mix between each layer.
Crumble
- Stir sugar and flour into the very soft butter. Work with your hands until you have crumbs.
- Evenly distribute the crumble on top of the apples.
Bake & Serve
- Bake for 30 minutes. Turn 90 degrees once to ensure an even brown crumble.
- Serve warm with ice cream or cream (NO CUSTARD). Re-heated and cold are also delicious.
