Apple crumble baked in a pie dish.

In late March, we went apple picking. We went to pick apples and I think we went little nuts.One thing you must know about PYO, short for Pick Your Own is that - It Is Hard To Stop! There is just something about being in the midst of nature's bounty with trees heaving under the weight of fresh ready-to-pick fruit that skews your perspective and warps your sense of quantity. Suddenly 15 kilos of apples for two medium-sized adults and two tiny fussy beings isn't a lot at all.

One of the first things I baked, after we lugged four bags of mixed apples home, was Apple Crumble. Honest to good, old-fashioned, buttery, golden apple crumble. I have been baking this crumble for ten years and it never grows old. It used to be quite popular on my old food site and I deemed it was finally time to share it here as well. I like to bake this in what seems to be a vintage Lemon Meringue Pie dish - ironic, I know! But it works for me. A pie dish is really great because this crumble is essentially an open pie. Originally baked with granny smiths, I bake it with whatever variety of apples I have on hand, even mixing varieties on occasion.

There is something wonderfully vintage about crumbles. The way they are unadorned and almost peasant-like in appearance and preparation. It makes me wax lyrical of simpler days, of cozy spaces and warm homes. I still believe that one of the greatest pleasures of life is for loved ones to gather around a big bowl of something warm, spoons in eager hands, the clatter of plates, and a crescendo of incessant chatter and laughs. This apple crumble embodies that bowl of something warm, something sweet, a bowl meant for sharing


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Old fashioned Apple Crumble - Cook Republic


5 from 3 votes
Print Recipe Rate / Comment
Author: Sneh
Course // Dessert
Cuisine // Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6


For The Filling

  • 450 g apples, peeled, cored and cut into 1cm pieces
  • 1 tablespoon plain flour, or spelt flour
  • 1 teaspoon ground cinnamon
  • 50 g brown sugar, or rapadura sugar

For The Crumble

  • a pinch of salt
  • a pinch of ground nutmeg
  • 150 g plain flour, or spelt flour
  • 110 g unsalted butter, softened
  • 80 g brown sugar, or rapadura sugar


  • Preheat oven to 180°C. Butter a 9 inch ovenproof dish.

To Make The Filling

  • Place fruit in a large bowl. Sprinkle with sugar, flour and cinnamon. Mix well with a spoon and set aside while you make the crumble.

To Make The Crumble

  • Place flour, salt, nutmeg and sugar in a large bowl and mix well. Take a little butter at a time and rub into the flour and sugar mixture. Keep rubbing until all the butter is used up and the mixture resembles breadcrumbs.
  • Spoon fruit mixture into the bottom of the dish. Sprinkle crumble on top. Bake for 30 to 40 minutes until top is golden.
  • Serve warm with clotted cream or vanilla ice cream.


Make It Gluten-Free - To make a gluten-free version, substitute plain flour in the recipe with almond meal or hazelnut flour.
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