Autumn | Baking and puddings

Apple and walnut oat crumble


Apple and walnut oat crumble

Oh, the humble apple crumble. Is this the most comforting pudding? Even its name is like a warm, much-needed hug when you’re feeling a bit snivelly. Ah, crumble.

Our apple crumble (this one’s a team effort with A.) has apples from the garden (not my garden. I live in a third floor flat much to my consternation) and a crunchy oat, walnut and cinnamon topping – yum. We like to serve it with Greek (style) yoghurt or coconut custard (recipe to follow – watch out for it).

Notes on my recipe


Generally cooking apples such as Bramleys are used in crumbles and pies. However, we sourced a huge haul of fresh eating apples and used these (along with one Bramley for good measure).


Not all crumble recipes call for the stewing of the fruit. I like to stew because it makes the whole thing a little bit quicker and you can ensure that the fruit is sufficiently soft before it goes into the oven. There’s also something quite relaxing about standing over a pan of gently cooking fruit.


Apples from the garden and spices


Crumble topping ingredients


For the fruit base

  • 900g apples – washed and cut into equal(ish)-sized chunks
  • 50g mixed dried fruit
  • 20g walnuts – roughly broken 
  • 1 tbsp water
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • Honey to taste

For the crumble topping 

  • 100g plain flour
  • 120g thick rolled oats
  • 50g dark brown soft sugar
  • 100g butter – 75g cubed, 25g sliced
  • 20g walnuts – roughly broken 


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Pop the chopped apples and spices and water into a heavy-based saucepan over a medium heat. Stew with the lid on until the apples are getting soft. Add the dried fruit. When the apples are soft but still holding their for, check for sweetness and add honey as necessary. Remove from the heat and add the broken walnuts. Set aside in your crumble dish.
  3. To make the topping, combine the flour, oats and sugar in bowl. Drop in the cubed butter and rub in to the dry ingredients with your fingertips.
  4. When the butter is fully combined (no more big lumps), mix in the broken walnuts.
  5. Put the crumble topping onto the stewed fruit.
  6. Add the slices of butter to the top of the crumble. This will ensure that the topping tastes rich and goes a nice golden colour.
  7. Bake in the preheated oven for half an hour or so – until the topping’s golden brown and the fruit mix is bubbling.

Apple and walnut oat crumble with a generous serving of coconut custard

Make a cuppa and enjoy.

3 thoughts on “Apple and walnut oat crumble

  1. Pingback: Sweet potato-topped shepherd’s pie | isthisfood

  2. Pingback: Coconut custard | isthisfood

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