Bramley Apple & Raisin Crumble

Bramley Apple and Raisin Crumble served in a white dish
  • 6 servings
  • 85 minutes to prepare
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  • For the filling
  • 1kg bramley apples
  • 60g soft light brown sugar
  • ½tsp cinnamon
  • 75g raisins (optional)
  • 10g softened butter
  • For the topping
  • 50g walnuts, finely chopped
  • 125g plain white flour
  • 100g unsalted butter, cubed and chilled
  • 50g demerara sugar
  • You will need a 10" ovenproof dish


Preheat the oven to 190°c / gas mark 5.

Peel and core the apples and slice thickly then pop into the dish.

Mix the sugar with the cinnamon and sprinkle over the apples, scatter over the raisins (if required) and combine thoroughly. Drizzle over 4tbsp of water and cover loosely with buttered foil and bake for 30 minutes, turning the apples halfway through making sure not to break the apples up, then cool.

To make the topping, rub the butter into the flour using your finger tips until it resembles large breadcrumbs. Add the sugar and walnuts

Spoon the crumble over the apples and bake for 30 minutes until the crumble has browned and the juices are starting to bubble through.

Serve with custard or clotted cream.