Apple crumble with raisins and cinnamon Recipe

A staple of any Sunday lunch. The great British classic of apple crumble served with a generous dollop of clotted cream.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(15 votes) 3.5/5

Les ingrédients

Pour people
  • Bramley apple(s) : 6 whole
  • Caster sugar : 150 g
  • Ground cinnamon : 2 g
  • Sultana(s) : 50 g
  • Plain flour : 150 g
  • For the crumble
  • Unsalted butter : 125 g
  • Oat flakes : 50 g
  • Demerara sugar : 100 g
  • Clotted cream : 100 g


  • ETAPE 1

    Preheat the oven to 180'C.
    Peel and dice the Bramley apples. Mix with the caster sugar, cinnamon and raisins. Place in a roasting dish or individual cocottes.

  • ETAPE 2

    For the crumble: Dice the butter and keep it cold. Rub together the butter and the flour until you have a breadcrumb consistency. Stir in the demerara sugar and the oats.

  • ETAPE 3

    Cover the fruit with a generous layer of the crumble and then bake in the oven for 30 to 45 minutes or until the crumble is golden brown.

  • ETAPE 4

    Allow to cool slightly before serving in a bowl with a generous dollop of clotted cream.

Chef's tip

«Vary the fruits in the crumble with what is in season. Pears work well as an alternative, as well as rhubarb or plums. »

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