Recipe: 10-Minute Apple Crumble

Craft & Design Food & Beverage

In the Kitchen

By Andrew Lewis
This quick apple crumble recipe can be a real lifesaver when unexpected guests arrive. I have to admit that I make it more often than I should, even if I don’t have company coming. Making the crumble takes about 10 minutes, which is roughly the same time it takes to percolate a good cup of coffee. I call this dessert a crumble, although in reality it is somewhere between a pie, a crumble, and a cobbler. I don’t think my friends care too much what it’s called, as long as there is enough to go around!

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Crumble Ingredients


2 large apples (NOT cooking apples)
2 cups broken, plain biscuits (plain cookies)
3 tbsp brown or white sugar
2 tbsp margarine
(or butter)
1/2 tsp vanilla essence


Crumble Step1
Step 1: Peel and core the apples, and then dice them into a ceramic bowl.
Step 2: Add 2 tbsp of sugar and a splash of water.
Step 3: Cover the bowl with plastic wrap and microwave on high for 5 minutes.
Crumble Step4
Step 4: While the microwave is running, crush the biscuits into a coarse powder. I use a pestle and mortar for this, but a food processor (or even a plastic bag and a rolling pin) will work just as well.
Crumble Step5
Step 5: Wait for the microwave to finish, and then remove the baked apple. Let the apple cool for a couple of minutes and then remove the plastic wrap. Drain off any excess water.
Crumble Step6
Step 6: Add margarine to the crumbed biscuits and microwave for 30 seconds, to soften the margarine.
Step 7: Stir the melted margarine into the crumbed biscuits.
Crumble Step8
Step 8: Pour out the biscuit crumb mixture onto the apples. Try to get an even coating right across the bowl, using a fork or spoon to level out any high spots.
Crumble Step9
Step 9: Sprinkle 1 tbsp of sugar on top of the bowl, and then pop it under a hot grill until the topping turns a deep, golden brown color.
Crumble Step10
Step 10: Serve with fresh cream, ice cream, or crème Anglaise. A few summer berries or a sprig of mint will garnish the dish nicely.
About the Author:
Andrew Lewis is a journalist, a maker, an ardent victophile, and the founder of the blog. He is currently studying for a PhD. in archaeometrics and 3D scanning at the University of Wolverhampton.

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