British
White Sauce
A smooth and reliable white sauce made with butter, flour and milk, ideal for lasagne, pasta…
British Apple Crumble
Tart Bramley apples with a sweet buttery oat-and-flour crumble topping, baked until golden — Britain's most-loved pudding.
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15 minPrep🔥
40 minCook🍽️
6Serves📊
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Ingredients
- 1kg Bramley apples (or mix of Bramley and Cox), peeled and chopped
- 80g caster sugar
- 1 tbsp cornflour
- 1 tsp cinnamon
- Juice of 1 lemon
- For crumble: 200g flour, 100g cold butter cubed, 80g brown sugar, 80g porridge oats, pinch salt
- Custard or vanilla ice cream to serve
Instructions
- Toss apples with sugar, cornflour, cinnamon and lemon; tip into a baking dish.
- Rub butter into flour for the crumble; stir in sugar, oats and salt.
- Sprinkle generously over the apples.
- Bake at 180C for 35-40 min until top is golden and apples bubble underneath.
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Tara’s tips
- Bramleys collapse into apple purée; Cox holds shape — mix gives the best texture.
- Don't pack the crumble — should be loose and rough.
Serving suggestions
- Always with custard or vanilla ice cream.
Storage & reheating
Keeps 3 days; reheats well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Other fruits?
Rhubarb, plum, pear all work; adjust sugar.
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