How to Make Apple Crumble

Preheat the oven to 180°C. Toss the apple slices with caster sugar, cinnamon, and lemon juice. Pile into a medium baking dish. Lay out everything you need within arm's reach and read the full sequence once before starting make apple crumble — missing a single tool mid-task is the main reason simple jobs overrun their time estimate. Note what worked in a phone memo so you can repeat the process faster next time.

Rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the brown sugar, oats, and salt. Work steadily through this part of make apple crumble, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Scatter the crumble topping evenly over the apples without pressing down. The topping should sit loosely for maximum crispness. Work steadily through this part of make apple crumble, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Bake for 35–40 minutes until the topping is deep golden and the apple filling is bubbling at the edges. Preheat equipment fully and use a food thermometer for meat and reheated dishes — visual cues alone are unreliable, and the FSA recommends core temperatures above 70 °C for two minutes when reheating. Note what worked in a phone memo so you can repeat the process faster next time.

Leave to cool for 5 minutes before serving with hot custard or vanilla ice cream. Work steadily through this part of make apple crumble, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.