Delia Smith Apple Crumble Recipe

Delia Smith Apple Crumble is the definitive version of the British Sunday lunch classic. It relies on the unique properties of Bramley cooking apples, which break down during baking into a sharp, fluffy snow, contrasting perfectly with the sweet, buttery, and slightly pebbly crumble topping. Infused with a hint of ground cloves to enhance the fruit flavor, this is a comforting, rustic dessert that requires no pre-cooking of the fruit.

Delia Smith Apple Crumble Ingredients

For the Fruit Filling:

• 900g (2 lb) Bramley Cooking Apples: These are large, green, tart apples. Do not use eating apples (like Gala or Pink Lady) as they hold their shape and won’t create the traditional soft texture.
• 75g (3 oz) Sugar: Granulated or caster. Bramleys are very tart, so they need this sweetness.
• 1/4 teaspoon Ground Cloves: Delia’s signature spice for apples. It adds a warmth that is deeper than cinnamon. (You can substitute cinnamon if you prefer).
• 1 tablespoon Water: To create steam inside the dish.

For the Crumble Topping:

• 175g (6 oz) Plain Flour: Sifted. Wholemeal flour can also be used for a nuttier taste.
• 110g (4 oz) Butter: Cold and cut into small cubes. Using cold butter is essential to keep the texture crumbly rather than pasty.
• 75g (3 oz) Demerara Sugar: The large golden crystals provide a superior crunch to the finished crust.

How To Make Delia Smith Apple Crumble

1. Preheat the oven: Preheat the oven to 200°C (180°C Fan/400°F/Gas 6). Lightly grease a 1.2-litre (2-pint) shallow ovenproof pie dish.
2. Prepare the apples: Peel, quarter, and core the Bramley apples. Slice them into thin, uniform slices (not chunks). Place the slices directly into the prepared dish.
3. Season the fruit: Sprinkle the 75g of sugar and the ground cloves over the apple slices. Use your hands to toss the apples so they are evenly coated in the sugar and spice. Sprinkle the tablespoon of water over the top to help generate steam.
4. Rub the fat: In a large mixing bowl, sift the flour. Add the cubes of cold butter. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse, damp breadcrumbs. Lift the mixture high above the bowl as you rub to aerate it. Do not overwork it; a few pea-sized lumps of butter are desirable.
5. Sweeten the crumble: Stir the demerara sugar into the crumble mixture. (Do not rub the sugar in, or it will dissolve into the butter; you want the crystals to remain whole).
6. Top the pudding: Sprinkle the crumble mixture loosely and evenly over the apples, covering them completely. Do not press the topping down; leave it light and fluffy to ensure a crisp finish. Run a fork lightly over the surface to create texture.
7. Bake the crumble: Place the dish on a baking tray to catch any drips. Bake in the center of the oven for 35 to 40 minutes. The crumble is ready when the top is golden brown and the apple filling is bubbling up around the edges.

Recipe Tips

• The Bramley Factor: Delia insists on Bramley apples because they possess a higher acid content and fluffier texture when cooked. If you can’t find them, Granny Smiths are the next best thing, though they will hold their shape more.
• Cold Hands: To get the best crumble texture, your hands (and the butter) should be cold. If the butter melts, you get a doughy “cobbler” topping rather than a crisp crumble. Run your hands under cold water before starting.
• The Clove Trick: Cloves have a strong affinity with apples. Use just a pinch; it shouldn’t taste “spicy,” but it will make the apples taste more intensely of apple.
• Leaving Skin On: Delia peels her apples, but for a more rustic, fiber-rich version, you can leave the skins on, though this changes the texture significantly.

What To Serve With Apple Crumble?

There is a fierce debate over the best accompaniment, but homemade vanilla custard is the traditional favorite, providing a warm, creamy contrast to the sharp fruit. For a temperature shock, a scoop of vanilla bean ice cream melting into the hot crust is unbeatable. If the crumble is very sweet, a pouring of cold single cream or a dollop of crème fraîche balances the sugar perfectly.

How To Store Leftovers Apple Crumble?

• Refrigerate: Allow the crumble to cool completely. Cover with foil and store in the fridge for up to 3 days.
• Reheat: Reheat portions in the microwave for speed, or place the whole dish in a moderate oven (180°C) for 15-20 minutes to re-crisp the topping.
• Freeze: You can freeze the unbaked crumble (fruit and topping assembled). Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time.

Apple Crumble Nutrition Facts

• Calories: ~380 kcal
• Fat: 16g
• Carbohydrates: 58g
• Protein: 3g
• Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Delia Smith Apple Pie​ Recipe
• Delia Smith Apple And Almond Pudding​ Recipe
• Delia Smith Crumble Apple​ Recipe