Apple crumble - the Beningbrough way

The biggest dilemma with this classic is how to serve it. In the walled garden restaurant we serve it with hot custard, or do you prefer ice cream or cream?

Apple crumble, custard and flowers on a tray
  • Preparation time 15 minutes (prep. time)
  • Cooking time 25 - 30 minutes (cooking time)
  • Serves 9


  • ​For the fruit filling
  • 1.8kg fresh apples, peeled and chopped
  • 100g plain flour
  • 100g caster sugar
  • 1tsp ground cinnamon


  • For the crumble topping
  • 300g plain flour
  • 250g baking margarine
  • 100g caster sugar
  • 150g oats
  • 1tsp salt
  • 30g demerara sugar


  • To serve
  • 1ltr custard


  1. Stew the apples lightly.
  2. Mix well with the sugar, flour and spices and place in an ovenproof dish.
  3. For the crumble: place the flour, margarine, caster sugar, salt and oats in a bowl and rub the fat into the flour until the mix resembles breadcrumbs.
  4. Sprinkle the crumble over the fruit mixture and scatter the demerara sugar over the top.
  5. Place in the oven at 170C and bake for around 25 - 30 minutes or until the top is golden and crisp and the filling is piping hot.
  6. Serve up into bowls and pour over your custard.