Delia Smith Crumble Apple​ Recipe

This comforting Delia Smith Crumble Apple recipe is made with a blend of Bramley and Cox’s apples, crunchy pecans, chilled butter, and a warming mix of cinnamon, cloves, and nutmeg. The result is a bubbling, spiced fruit filling topped with a golden, extra-crisp crust that offers the perfect crunch in every bite. It creates a deeply satisfying dessert that balances the tartness of the fruit with the richness of the nuts and sugar. Perfect for a cozy autumn Sunday lunch, this recipe makes enough for a generous family dessert.

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Delia Smith Crumble Apple Ingredients

For the Apple Filling:

• 1 lb 8 oz (700g) Bramley apples
• 8 oz (225g) Cox’s apples
• 1 oz (25g) Light muscovado sugar
• 1 slightly rounded tsp Ground cinnamon
• ¼ tsp Ground cloves
• ¼ whole Nutmeg, grated
• 4 oz (110g) Raisins

For the Crumble Topping:

• 4 oz (110g) Pecans
• 3 oz (75g) Chilled butter, cut into small dice
• 6 oz (175g) Self-raising flour, sifted
• 2 tsp Ground cinnamon
• 4 oz (110g) Demerara sugar

How To Make Delia Smith Crumble Apple

1. Preheat the oven: Turn your oven on to 400°F (200°C) or gas mark 6.
2. Prepare the fruit: Cut both the Bramley and Cox’s apples into thick slices. You can choose to peel them or leave the skins on for extra texture.
3. Season the filling: In a large bowl, toss the apple slices with the muscovado sugar, cinnamon, cloves, grated nutmeg, and raisins until everything is evenly coated.
4. Fill the dish: Transfer the spiced apple mixture into a round, ovenproof baking dish (approx. 9½ inches diameter).
5. Make the crumble: Place the chilled butter, sifted flour, demerara sugar, and cinnamon into a food processor. Pulse until the mixture looks like crumbs.
6. Add the nuts: Add the pecans to the processor and pulse again until they are chopped finely, but leave a few chunky bits for texture. (If working by hand, rub the butter into the flour first, then stir in the sugar, cinnamon, and chopped nuts).
7. Top and press: Sprinkle the crumble mixture over the apples, covering them completely to the edges. Using your flat hands, press the topping down firmly.
8. Bake until golden: Bake on the center shelf for 35–40 minutes. The dish is ready when the apples are soft and the topping is golden brown.
9. Rest and serve: Let the crumble rest for 10–15 minutes before serving to allow the juices to set slightly.

Recipe Tips

• Pack it Tight: Unlike other crumbles where you sprinkle the top loosely, this recipe requires you to press the topping down firmly. This technique ensures the topping becomes crisp and crunchy rather than powdery.
• Two Types of Apples: Using both Bramley (tart, fluffy when cooked) and Cox’s (sweet, holds its shape) creates a filling that is complex in flavor and has a great texture.
• Keep Butter Cold: Ensure your butter is chilled before mixing. If the butter is too soft, the topping will become a greasy dough rather than a crisp crumble.
• Peeling is Optional: Leaving the skins on the apples adds fiber and helps the apple slices hold their shape better during baking.

What To Serve Spiced Apple Crumble

This rich, spiced dessert pairs beautifully with creamy sides that cut through the sweetness of the fruit and sugar.

• Mascarpone Cream: As suggested in the full recipe title, a mix of mascarpone and vanilla is a luxurious pairing.
• Warm Custard: A classic British choice. The smooth, hot vanilla custard complements the crunch of the pecans perfectly.
• Vanilla Ice Cream: The contrast between the hot, spicy apples and cold, melting ice cream is unbeatable.
• Heavy Cream: A simple pour of heavy pouring cream allows the spices in the crumble to shine without competing flavors.

How To Store Delia Smith Crumble Leftovers

• Refrigerate: Allow the crumble to cool completely to room temperature. Cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: You can freeze the baked crumble. Wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To restore the crunch, reheat portions in a 350°F (175°C) oven for 15-20 minutes. Microwaving will warm the dish but will make the pecan topping soft.

Delia Smith Crumble Apple Nutrition Facts

• Calories: 480 kcal
• Total Fat: 26g
• Saturated Fat: 9g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrate: 62g
• Dietary Fiber: 5g
• Sugars: 42g
• Protein: 4g

Frequently Asked Questions

• Can I use different nuts? Yes. While pecans provide a distinct maple-like flavor that pairs well with apples, you can substitute them with walnuts or almonds if you prefer.
• Why is my crumble topping soggy? This usually happens if the butter was too warm when mixing, or if the fruit released too much liquid that soaked into the topping. Pressing the topping down firmly helps create a barrier that keeps it crisp.
• Do I have to use a food processor? No. The hand method works perfectly fine. Just rub the cold butter into the flour with your fingertips until it looks like breadcrumbs, then stir in the rest of the dry ingredients and chopped nuts.

Try More Recipes:

• Delia Smith Crepe Recipe
• Delia Smith Creole Christmas Cake​ Recipe
• Delia Smith Creme Brulee​ Recipe