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Beningbrough apple crumble

The biggest dilemma with this tasty classic pudding is how to serve it. In the walled garden restaurant at Beningbrough we serve it with hot custard, but it's just as delicious with ice cream or cream.

  • 15 minutes prep. time
  • 25–30 minutes cooking time
  • Serves 9
  • Cakes, bakes & desserts
Baked apple crumble in a bowl with a spoon on the bowl
A tasty bowl of apple crumble | © National Trust Images/William Shaw


​For the fruit filling

  • 1.8kg fresh apples, peeled and chopped (or a mix of fruits)
  • 100g plain flour
  • 100g caster sugar
  • 1 tsp ground cinnamon

For the crumble topping

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

To serve

  • Custard, cream or ice cream


Top tip

You can add in other seasonal fruit to mix up the flavours, just make your combination up to the same weight as the recipe.

Step 1

Stew the apples lightly (or fruit mix, if used). Mix well with the sugar, flour and spices and place in an ovenproof dish.

Step 2

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.

Step 3

Sprinkle the crumble over the fruit mixture and scatter the demerara sugar over the top.

Step 4

Place in the oven at 170°C (150°C fan/gas mark 4) and bake for around 25–30 minutes, or until the top is golden and crisp and the filling is piping hot.

Step 5

Divide into bowls and pour over your preferred choice of topping – custard, cream or ice cream.

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