Apple Crumble (2024)

FAQs

What is the secret to a good crumble? ›

If you use more butter than the recipe calls for, the crumb topping will be melted and greasy. If you don't use enough butter it will be dry and floury.

Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

The most common cause of hard crumble is using the wrong amount of butter. So, be sure to measure carefully! If you don't use enough, your crumble will be too hard. However, to fix it, just add melted butter one spoonful at a time over the mixture until it is a little moister and crumbles with ease.

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

A crisp contains oats in the topping, while a crumble does not. Baking powder can also be added to a crumble topping (like it is here) to ensure it's extra light and tender.

I usually give them a short blast in the microwave; not long enough to send them to mush, but just enough to keep their shape and texture and the oven will do the rest. I usually slice the apples quite thinly then put the crumble mixture on top and put the dish on a baking sheet.

Typically, a basic crumble topping is made up of just three ingredients: flour, cold butter and sugar. However, we also love adding porridge oats for extra chewiness, as in these recipes for very-berry oat crumble and American-style apple crisp.

Then, make sure to bake the crumble long enough so that the fruit filling comes to a profuse simmer at the edges of the pan. This shows that the cornstarch has been activated enough to thicken the juices, turning them supple and silky.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. But prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

Why is my apple crumble mushy? ›

The cooking time and spices cooking down into the apples, caused the dark color and mush. I have made pies professionally, and Granny Smith does often get mushy. Their tart flavor profile still makes them desirable in pie. 400' for 50 min to 1hr should do it!

Go too hot and the crumble topping with get too dark before the fruit is ready. You'll be left with too-hard fruit and a burnt topping, which will make both you and us sad. If the top could use a little extra browning, jack the temperature or broil it after it's fully baked. Just keep a vigilant watch!

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

Using plenty of butter is they key to a good crumble topping, but take care not to over-mix when rubbing it in as that can make your crumble doughy (if you use a food processor take particular care). You can use your fingers to encourage clumps after rubbing in the butter (watch the How-to video below).

I always have oats in my crumble topping. I think without oats, it's more a streusel, but I might be wrong. Either way-a thicker layer of it helps it stay more moisture resistant and give that nice crunch.

Butter, which encourages both browning and crispness, is the magic ingredient in getting your topping just right, so follow the recipe instructions. But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time.

Typically, a basic crumble topping is made up of just three ingredients: flour, cold butter and sugar. However, we also love adding porridge oats for extra chewiness, as in these recipes for very-berry oat crumble and American-style apple crisp.