Delia Smith Apple Crumble Recipe

Delia Smith’s apple crumble uses Bramley cooking apples with ground cloves instead of cinnamon, which is the detail most recipes leave out. The apples go in raw with sugar and a splash of water, the crumble topping is flour, cold butter, and demerara sugar rubbed together by hand, and it bakes at 200°C (400°F) for 35 to 40 minutes until the fruit bubbles through the crust.

I have made this classic apple crumble recipe more times than anything else in Delia’s books because it is the one my family asks for every Sunday from September through to March. Delia is specific about not pressing the topping down, and the first time I ignored that advice the whole thing came out heavy and flat.

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Why Bramleys and Nothing Else

Delia insists on Bramley cooking apples because they collapse into a sharp, fluffy snow when baked. Eating apples like Gala or Pink Lady hold their shape and give you chunks sitting under the crumble instead of the soft, tart base that soaks into the topping from below.

If you cannot find Bramleys, Granny Smiths are the closest substitute, though they will not break down as much. I tried it with eating apples once and the texture was completely wrong, more like a fruit pie filling than a proper crumble.

Apple Crumble Ingredients

For the filling:

• 900g (2 lb) Bramley cooking apples
• 75g (3 oz) granulated or caster sugar
• ¼ teaspoon ground cloves
• 1 tablespoon water

For the crumble topping:

• 175g (6 oz) plain flour (all-purpose flour)
• 110g (4 oz) cold butter, cut into small cubes
• 75g (3 oz) demerara sugar

How To Make Delia Smith Apple Crumble

1. Heat the oven: Set it to 200°C (400°F/Gas 6) and lightly grease a shallow ovenproof dish, roughly 24cm x 16cm.
2. Prepare the apples: Peel, quarter, and core the Bramleys, then cut into thick slices.
3. Season the fruit: Toss the apple slices with the sugar and ground cloves in the dish, then sprinkle the tablespoon of water over the top.
4. Rub the topping: Sift the flour into a large bowl, add the cold butter cubes, and rub with your fingertips until it looks like coarse breadcrumbs. Lift the mixture high above the bowl as you work to keep air in it.
5. Add the sugar: Stir the demerara sugar into the crumble mixture but do not rub it in. The crystals need to stay whole for the crunch.
6. Top the fruit: Sprinkle the crumble loosely over the apples and spread it to the edges. Do not press it down. Run a fork lightly over the surface.
7. Bake: Place the dish on a baking tray and bake in the centre of the oven for 35 to 40 minutes until the top is golden brown and the apple filling is bubbling around the edges.

Can You Add Oats to Apple Crumble?

Yes, replace 25g of the plain flour with the same weight of rolled oats and the topping takes on a chewier, flapjack-like texture. Delia’s original apple crumble recipe uses flour only, but the oats version is what I make when I want something with more bite.

Jumbo rolled oats give the best crunch, and you should avoid instant or quick-cook oats because they turn to paste during baking. I sometimes add a pinch of cinnamon to the apple crumble with oats because the warm spice pairs better with the toasty oat flavour than the cloves do.

What About an Apple and Almond Crumble?

Delia has a separate version called Apple and Almond Crumble in her collections, and it is the recipe she calls the best ever. She blitzes the flour, butter, cinnamon, and sugar in a food processor, then pulses in whole almonds until they are roughly chopped. The almonds toast during baking and the crumble comes out almost crunchy instead of sandy.

I use this apple crumble with almonds version when I want something a bit more special, like a dinner party. The basic version above is what I make for the family on a Sunday. Both use the same Bramley filling, so you only need to change the topping.

Does a Spiced Apple Crumble Work?

Delia’s Spiced Apple and Pecan Crumble from her autumn recipes uses cinnamon, cloves, and nutmeg together in the fruit filling, plus pecans and raisins. It is richer and warmer than the basic version, and she serves it with mascarpone vanilla cream instead of custard.

If you want a spiced apple crumble without making a completely different recipe, just add half a teaspoon of cinnamon and a grating of nutmeg to the fruit alongside the cloves. I do this in November when the weather turns and the basic version feels too plain.

The Custard or Cream Question

Warm vanilla custard is the traditional choice and what I serve nine times out of ten. The custard softens the sharp Bramley filling and turns the whole thing into something closer to a warm trifle. A scoop of vanilla ice cream melting into the hot crust is the alternative if you want the temperature contrast.

Cold single cream or crème fraîche both work if the crumble is very sweet. Delia mentions crème fraîche in her Best Ever version. The bread and butter pudding uses the same kind of custard if you are making one for another night.

Will It Keep Until Tomorrow?

Cover the dish with foil and refrigerate for up to 3 days, then reheat in the oven at 180°C (350°F) for 15 to 20 minutes to crisp the topping back up. The microwave works for speed but the topping goes soft.

You can also freeze the whole thing unbaked. Assemble the fruit and topping, wrap tightly, and freeze for up to 3 months. Bake straight from frozen and add 15 to 20 minutes to the cooking time. I make double batches in October and freeze one for later in the winter.

Nutrition Facts

• Calories: 380 kcal
• Fat: 16g
• Carbohydrates: 58g
• Fibre: 3g
• Protein: 3g

Nutrition is estimated per serving based on 6 servings.

FAQs

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