Phil Vickery’s caramel apple crumble takes 20 minutes to prepare and serves six.
In Phil’s crumble topping he uses caster sugar and adds 25g of porridge oats for some added texture. Phil recommends using Bramley cooking apples but you can swap for your favourite eating apples if you want them to hold their shape better. Granny Smiths would bring some sharpness or Cox apples are a sweeter choice.
Ingredients
- 4 large Bramley cooking apples
- 4tbsp olive oil
- Zest and juice of 1 large lemon
- 175g unrefined caster sugar
- 2 pinches of ground cinnamon
- 115g cold unsalted butter
- 225g plain flour
- 140g caster sugar
- 25g porridge oats
WEIGHT CONVERTER
Method
- Heat the oven to 200C (180C fan, Gas 6). Peel and core the apples and cut into large chunks.
- Heat the oil in a saucepan, add the lemon zest and juice, 175g sugar, cinnamon and then add the apples. Cook for 5 mins to soften slightly.
- Tip into a 20cm square baking dish.
- Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.
- Tip into a bowl and stir through the sugar. Spoon over the top of the stewed apples and sprinkle over the oats.
- Bake for 30-40 mins or until golden on top and bubbling at the edges. Serve your caramel apple crumble with custard and/or ice cream.
Top tips for making Phil Vickery's caramel apple crumble
This recipe can be adapted to be gluten free. Simply use Juvela Gluten free mix with Nairns gluten free oats and Demerara sugar in the crumble mix along with the other ingredients required. Soft brown sugar can also be used on apples instead of granulated.
What is the best flour for crumble?
This crumble recipe is made using plain flour but you can swap for self raising if that’s all you have. Phil has also made crumble with wholemeal flour for a slightly nutty undertone.
What are the best apples for crumble?
Bramley apples break down nicely and create a marmalade like texture according to Phil. For a good compromise of textures, use a couple of eating apples such as Cox alongside the Bramleys.
How does Phil Vickery create a crunchy crumble topping?
Phil explains: “When I was a young chef my head chef told me… two thirds crumble one third filling and when you pour over the crumble topping, spread it to the sides, don’t press it firmly.” If you press the crumble it will become stodgy and won’t crisp.
In step four of this recipe Phil uses a food processor to blitz the crumble topping ingredients. Read our Ninja 3-in-1 food processor review to find out what else the machine can do.
For more delicious flavour variations on a classic apple crumble recipe, try this rhubarb crumble or our peach crumble in summer.
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