Apple Cinnamon Oat Crumble

Apple crumble has two very different textures: tender fruit underneath and a loose, buttery oat topping above. Here the apples are cut small enough to soften as the topping browns. A little lemon juice balances the sweetness without turning the filling into a sauce.

Ingredients

• 900 g peeled, cored apples
• 2 tbsp lemon juice
• 80 g brown sugar, divided
• 1½ tsp ground cinnamon
• 120 g plain flour
• 100 g rolled oats
• 115 g cold unsalted butter
• ¼ tsp salt

Method

1. Heat the oven to 180°C / 350°F. Lightly butter a 23 cm square baking dish using a little of the measured butter.
2. Cut the apples into 1 cm pieces. Toss with lemon juice, 30 g brown sugar and 1 teaspoon cinnamon, then spread in the dish.
3. Combine flour, oats, the remaining 50 g sugar, remaining ½ teaspoon cinnamon and salt. Rub in the cold butter with your fingertips until small clumps form.
4. Scatter the crumble loosely over the apples without pressing it down.
5. Bake for 35–45 minutes until golden and the fruit bubbles at the edges. Pierce the fruit in the centre with a knife to check that it is tender.
6. Rest for 15 minutes before serving. Cool leftovers promptly and refrigerate within two hours for up to three days.

Choose apples with a little bite

A mixture of sweet and tart apples gives a balanced filling. Peel and core before weighing the required 900 g. Cut the pieces evenly; large wedges can remain firm while the topping is already golden.

Make clumps, not a paste

Keep the butter cold and rub it into the dry ingredients only until you have a mixture of crumbs and small clumps. Scatter them lightly over the fruit. Pressing the topping into a solid layer makes it harder for moisture to escape.

Check the apples underneath

Bubbling at the edges is a useful sign, but check the centre too. Slide a small knife through the topping into an apple piece. If the fruit still feels hard, cover the top loosely with foil and bake a little longer.

Serve warm and keep it crisp

Wait 15 minutes so the hot fruit juices settle. Leftovers can be warmed in a low oven until hot throughout; microwaving is quicker but softens the topping. Refrigerate promptly and use within three days.

FAQs

How many portions does this make?

This recipe makes 8 portions using the dish size given in the method.

How do I check when it is ready?

Bake for 35–45 minutes until golden and the fruit bubbles at the edges. Pierce the fruit in the centre with a knife to check that it is tender.

Can I keep leftovers?

Rest for 15 minutes before serving. Cool leftovers promptly and refrigerate within two hours for up to three days.