Autumnal Apple Crumble Recipe | Abel & Cole

Autumnal Apple Crumble

Cooking time
Serves4-6 people
Autumnal Apple Crumble

Cosying up with bowls of apple crumble and custard is what cool autumn evenings are made for. Tuck into a mix of English apples tumbled with warm spices, sweet sugar and a dash of sharp lemon juice topped with a thick, buttery layer of oaty crumble.

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  • 1kg eating apples
  • 2 tbsp sugar
  • 1 tsp apple pie spice mix
  • Juice of ½ lemon
  • 180g plain flour
  • 115g sugar
  • 115g cold salted butter
  • 2 tbsp jumbo porridge oats
  • Custard or cream, to serve

Prep: 20 mins | Cook: 25-30 mins

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1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Peel the apples, quarter them and slice out the cores, then chop them into bite-sized chunks. Tip them into a medium-sized ovenproof dish. Sprinkle over 2 tbsp sugar and the apple pie spice mix, then squeeze over the juice of ½ lemon. Toss to coat the apples in the sugar, spices and lemon juice. Set aside (don't worry about the apples going brown. It won't affect the final dish).
2. Tip the flour into a mixing bowl. Stir in 115g sugar. Chop in the cold butter then use your fingertips to rub the butter, flour and sugar together to make a fine sandy mixture. If you have a food processor you can use that to whizz everything together to make breadcrumbs – don't overprocess or it may start to form clumps.
3. Sprinkle the crumble mixture over the top of the apples. Sprinle over the porrdige oats. Slide the dish into the oven and bake for 25-30 mins till golden brown. Let the crumble cool for a few mins in the dish, then serve in warm bowls with custard or cream.
4. Apple Swap
You can swap the eating apples for Bramley apples in this crumble. Just up the sugar to 4 tbsp in the filling, as Bramleys can be a bit sharper than eating apples.
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Works well and is tasty! Some juice gets left over in the dish. Swapped the lemon for orange, used unsalted butter, used coconut sugar, found what apple pie spice mix was and added the spices one after another and added some cardamom seeds to the filling. Made this with Bramleys.