James Martin Apple Crumble

This comforting James Martin Apple Crumble is a classic British dessert done properly, with tender apples beneath a generous, buttery topping. The flavour is warm and gently spiced, with a crisp crumble that contrasts beautifully with the soft fruit. It is an easy, no-fuss bake that suits beginners and experienced cooks alike. From start to finish, it is ready in about 45 minutes and perfect for a relaxed family pudding.

Inspired by the timeless style of James Martin, this recipe focuses on good ingredients, simple technique, and reliable results every time.

Ingredients

For the apple filling

• 900 g Bramley apples, peeled, cored, and sliced
• 75 g caster sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 2 tbsp water

For the crumble topping

• 175 g plain flour
• 100 g cold unsalted butter, diced
• 75 g demerara sugar
• 25 g rolled oats
• A pinch of salt

How to Make James Martin Apple Crumble

• Prepare the oven and dish: Preheat the oven to 190°C (170°C fan). Lightly butter a medium ovenproof dish and set it aside.
• Cook the apples: Place the sliced apples, caster sugar, cinnamon, lemon juice, and water into a saucepan. Cook gently over a low heat for about 5 minutes until the apples just begin to soften. Spoon the fruit into the prepared dish and spread it out evenly.
• Make the crumble topping: Put the flour and salt into a large bowl. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the demerara sugar and oats, keeping the texture light and crumbly.
• Assemble and bake: Scatter the crumble topping evenly over the apples without pressing it down. Place the dish on the middle shelf of the oven and bake for 30 to 35 minutes, until the top is golden and the fruit is bubbling at the edges.
• Rest before serving: Remove from the oven and allow the crumble to stand for 5 minutes before serving. This helps the filling settle and improves the texture.

Tips for the Best Apple Crumble

How do I keep the topping crisp?

Use cold butter and avoid over-rubbing it into the flour. The crumble should look rough, not fine.

Which apples work best?

Bramley apples give the best balance of sharpness and softness, but Granny Smiths also work well.

Can I add extra flavour?

A pinch of nutmeg or a splash of vanilla extract in the apples adds warmth without overpowering the dish.

Why is my crumble soggy underneath?

Let the apples cool slightly before topping, and always bake until the filling is visibly bubbling.

Serving Suggestions

• Serve hot with warm custard
• Pair with vanilla ice cream
• Add lightly whipped cream for a simple finish

Storage

Room temperature

Keep covered for up to 24 hours in a cool kitchen.

Refrigerator

Store leftovers in the fridge for up to 3 days. Reheat gently in the oven for best texture.

Freezing

Freeze the baked crumble once cooled for up to 3 months. Defrost overnight and reheat until piping hot.

Nutrition (per serving)

• Calories: 420 kcal
• Carbohydrates: 58 g
• Protein: 4 g
• Fat: 20 g
• Saturated fat: 12 g
• Sodium: 120 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Apple Crumble

Recipe by Clara WoodCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British apple crumble with tender spiced apples and a crisp, buttery topping, inspired by James Martin.

Ingredients

• 900 g Bramley apples, peeled and sliced

• 75 g caster sugar

• 1 tsp ground cinnamon

• 1 tbsp lemon juice

• 175 g plain flour

• 100 g unsalted butter, cold and diced

• 75 g demerara sugar

• 25 g rolled oats

• Pinch of salt

• 2 tbsp water

Directions

• Preheat the oven to 190°C (170°C fan) and butter an ovenproof dish.
• Cook the apples with sugar, cinnamon, lemon juice and water until just softened.
• Rub butter into flour and salt, then stir in sugar and oats.
• Spoon apples into the dish and scatter the crumble topping over the top.
• Bake for 30–35 minutes until golden and bubbling.
• Rest briefly before serving hot.

Notes

• Use cold butter for the best crumble texture.
• Do not press the topping down.
• Serve with custard, cream, or ice cream.