Apple and orange crumble

Puddings and cakes

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
Close up of apples grown in Somerset © John Miller

Close up of apples grown in Somerset


  • 3 oranges
  • 900g cooking apples – peeled, cored and chopped
  • 3tbsp demerara sugar
  • A good pinch of cinnamon
  • 170g plain flour
  • 115g unsalted butter
  • 55g caster sugar
  • Salt



  1. Pre-heat the oven to 200°C/400°F/G6.
  2. To make the crumble:  blitz the flour, butter and a pinch of salt in a processor to a fine crumb. Stir in the caster sugar.
  3. Rub the crumb with your finger tips so the mixture begins to form clumps. Chill in the fridge.
  4. Peel the oranges with a sharp or small serrated knife, removing all the white pith. Over a bowl, cut the oranges into segments, discarding the membranes but reserving the juice.
  5. Stir the chopped apples, demerara sugar and cinnamon into the oranges and place the filling into an ovenproof dish.
  6. Sprinkle over the crumble topping then place on a baking sheet and bake for 35-45 minutes, or until well-browned.
  7. Serve warm with sweetened whipped cream.