Bramley apple crumble

The ultimate British family favourite. Sharp and tangy seasonal Bramley apples in a little white wine and sugar, topped with a crisp oaty crumble, perfect with creamy custard or a dollop of clotted cream.

A bowl of Bramley apple crumble
  • Preparation time 15 minutes (prep. time)
  • Cooking time 45 minutes (cooking time)
  • Serves 6


  • 1kg/2lb 4oz cooking apples, roughly chopped
  • 100g/4oz caster sugar
  • 75ml/3fl oz white cooking wine
  • lemon, juice and zest
  • 150g/6oz plain flour
  • 75g/3oz oats
  • 100g/4oz butter
  • 50g/2oz caster sugar
  • 20g/1oz demerara sugar



  1. Pre-heat the oven to 180C, 160C fan, gas mark 4.
  2. Place the apples in a medium sized (20cm) casserole dish, tip in the sugar, white wine, lemon zest and juice and use a spoon to stir the apples well. Spread them evenly in the dish, cover tightly with foil, then place in the oven for 15 minutes or until softening.
  3. Remove from the oven and remove the foil from the casserole dish and leave the apples to cool slightly.
  4. Place the flour, butter, sugar and oats in a large bowl. Rub the fat into the flour with your fingertips until the mixture resembles breadcrumbs.
  5. Sprinkle the crumble mix evenly over the top of the apples.
  6. Top with the demerara sugar and place in the oven for around 15-20 minutes or until the crumble is golden and crispy on top and the apples are soft.
  7. Serve with custard or cream.
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