Nigel Slater’s Apple Crumble

by thomandaimee

Every family needs their very own go-to crumble recipe. This is a classic dish that even a noob like me can make. (Not that I made this particular crumble, but if I did, I could. Naysayers stand aside.)

The best thing about a crumble was that it was not bound by a season; in fact, it celebrated what the seasons had to offer. In Spring, there would be strawberries and rhubarb, and followed by blueberries and raspberries for summer. Autumn called for blackberries and apple, and pear and cranberries for the harshest of winters.

We would love to make a tropical crumble one of these days. Perhaps banana, pineapple or even mango. For now, we are keeping Mr. Slater’s crumble recipe with our family.

Nigel Slater’s Apple Crumble
Adapted from Nigel Slater

Serves 1

250g Granny Smith
Lemon juice
1 tablespoon sugar
1/2 tablespoon of water or apple juice
25g plain flour
19g butter
13g rolled oats
25g demerara sugar


Preheat oven to 200C

Peel and core apples, then cut them into thin slices. Coat them with lemon juice to avoid browning. Place them into a pan, add sugar and water or apple juice. Cook for about 5 minutes or until the apples start to soften.

Remove from heat and transfer apples to a shallow ovenproof pie dish.

Blend flour and butter in a food processor for a few seconds until it looks like breadcrumbs. Or you can do it the old-fashioned way, just dumping the butter to the flour and crumbling them with your fingers.

Add in the oats and sugar, then sprinkle the crumble mixture over the cooked apples. Transfer the pie dish to the oven and bake for 25-30 minutes or until crisp and golden brown on top.


Make sure the butter is straight-out-of-the-refrigerator-cold as the temperature affects the crumble – you wouldn’t want melting crumble.