This James Martin apple crumble is a classic British pudding with soft, gently spiced apples tucked beneath a crisp, buttery topping. The contrast between the tender fruit and golden crumble makes every spoonful comforting and satisfying. It is an easy recipe that suits beginners yet delivers bakery quality results. From start to finish, it comes together in about 50 minutes, making it perfect for a relaxed family dessert.
Ingredients
For the Apple Filling
- 800 g Bramley apples, peeled, cored, and sliced
- 75 g caster sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 2 tbsp water
For the Crumble Topping
- 200 g plain flour
- 100 g cold unsalted butter, cubed
- 100 g demerara sugar
- A pinch of salt
How to Make James Martin Apple Crumble
- Prepare the Oven and Dish:Preheat the oven to 190°C or 170°C fan. Lightly butter a medium ovenproof dish and set it aside.
- Cook the Apple Filling:Place the sliced apples, caster sugar, cinnamon, lemon juice, and water into a saucepan. Cook gently over medium heat for about 5 minutes until the apples start to soften but still hold their shape. Spoon the apples into the prepared dish and spread them evenly.
- Make the Crumble Topping:Add the flour, cold butter, and salt to a bowl. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar without overworking the mixture.
- Assemble and Bake:Sprinkle the crumble topping evenly over the apples, keeping it loose for a crisp finish. Bake for 30 to 35 minutes until the top is golden and the filling is bubbling around the edges.
- Cool Slightly Before Serving:Remove from the oven and allow the crumble to rest for 5 minutes before serving. This helps the juices settle and makes serving easier.
Tips for the Best Apple Crumble
How do I stop the crumble from becoming soggy?
Always cook the apples briefly before baking and keep the topping loose rather than packed down.
Which apples work best?
Bramley apples are ideal because they soften beautifully and balance the sweetness of the topping.
Can I make the topping extra crunchy?
Add a tablespoon of oats or chopped nuts to the crumble mixture for more texture.
Why is my crumble pale?
Use demerara sugar and make sure the oven is fully preheated for a deeper golden colour.
Serving Suggestions
- Serve warm with custard for a traditional finish
- Pair with vanilla ice cream for contrast
- Enjoy with lightly whipped cream
Storage
Room Temperature
Cover and keep for up to 24 hours in a cool place.
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently before serving.
Freezing
Freeze baked and cooled crumble for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Nutrition
- Calories: 380 kcal
- Carbohydrates: 55 g
- Protein: 5 g
- Fat: 16 g
- Saturated Fat: 9 g
- Sodium: 120 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make apple crumble ahead of time?
Yes, you can prepare the filling and topping separately and assemble just before baking.
Can I use eating apples instead of Bramley?
You can, but reduce the sugar slightly as eating apples are sweeter.
How do I reheat apple crumble?
Reheat in the oven at 170°C until warmed through to keep the topping crisp.
Can I add spices other than cinnamon?
Nutmeg or mixedspice works well in small amounts.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
