Delia Smith’s apple crumble pairs Bramley and Cox’s apples with a spiced almond topping. It serves 6 to 8 and bakes in 35 to 40 minutes. It’s the crumble we make most often at home, usually on a Sunday after a roast, and it’s a proper family favourite.
There’s one step we do differently from the recipe. Delia says to pack the topping down firmly so it bakes crisp. We prefer ours looser, which gives a crumblier, crunchier top. I’ve explained both below so you can choose.
The quantities here are Delia’s, taken from her recipe on Delia Online, and I’ve written the method out in my own words.
Ingredients
Serves 6 to 8. Bakes for 35 to 40 minutes, then rests for 10 to 15.
For the apples:
700g (1lb 9oz) Bramley apples
225g (8oz) Cox’s apples
25g (1oz) light brown soft sugar
1 level teaspoon ground cinnamon
¼ level teaspoon ground cloves
For the topping:
110g (4oz) whole almonds, skin on
75g (3oz) chilled butter, diced small
175g (6oz) self-raising flour, sifted
2 level teaspoons ground cinnamon
110g (4oz) demerara sugar
To serve: custard or pouring cream
You’ll need a 24cm round dish or a 19 x 28cm oval dish (9½ inch round or 7½ x 11 inch oval), either one 4.5cm (1¾ inches) deep. A food processor makes the topping quicker, but it isn’t essential.
How to make it
1. Heat the oven to 200°C/gas 6. For a fan oven I’d normally take about 20°C off, so roughly 180°C fan.
2. Quarter the apples, peel them, cut out the cores, then slice into thickish pieces. Toss them with the brown sugar, cinnamon and cloves, and tip them into your dish.
3. For the topping, whizz the butter, flour, cinnamon and demerara in a processor until it looks like breadcrumbs. Add the almonds and pulse gently until they’re chopped but still have a few chunky bits. No processor? Rub the butter into the flour by hand, then stir in the cinnamon, sugar and almonds, chopping the nuts finely first.
4. Scatter the topping over the apples, right out to the edges of the dish. Delia then presses it down firmly with her hands and runs a fork lightly over the top.
5. Bake on the middle shelf for 35 to 40 minutes, until the apples are soft and the top is golden.
6. Leave it to rest for 10 to 15 minutes, then serve warm.
Pressing the topping down: Delia’s way and ours
Delia’s reasoning is that the tighter the topping is packed, the crisper it bakes. BBC Good Food goes the other way and only presses its crumble gently with the back of a fork.
We’re in the looser camp. I like a crumblier, more crunchy topping, and the family does too.
If you’d like a more compact, sliceable topping, follow Delia and press it down. If you like it craggy and crunchy, scatter it and leave it alone.
How many apples is 700g of Bramleys?
BBC Good Food counts three medium Bramleys as about 575g, so 700g is roughly three or four. The 225g of Cox’s is about two. Bramleys are a tart cooking apple that softens right down in the oven. Cox’s are a sweeter eating apple, which is why Delia uses both.
Sultanas and other tweaks
I sometimes add sultanas to the apples, usually a handful and half (no need to soak them first IMO)
One note: the topping contains 110g of whole almonds, so this crumble isn’t suitable if anyone at your table has a nut allergy.
What to serve with it
We have ours with custard or thick double cream. Delia’s own suggestion is custard or pouring cream, so I’m with her on the custard and just go richer on the cream. It makes a good pudding after a Sunday roast.
How Delia’s crumble compares
| Delia Smith | BBC Good Food | Tesco | |
|---|---|---|---|
| Apples | Bramley and Cox’s | Bramley | Bramley, softened in a pan first |
| Flour | Self-raising | Plain | Self-raising |
| Butter to flour | 75g to 175g | 110g to 175g | 40g to 110g |
| Extras in topping | Whole almonds, cinnamon | Optional oats | Oats |
| Oven | 200°C | 190°C (170°C fan) | 200°C (180°C fan) |
I compared Delia’s recipe with BBC Good Food’s best apple crumble and Tesco’s easy apple crumble.
If you like the idea of a classic British pudding made properly, there’s more in my British puddings category. If you’re a Delia fan, you might also like my Delia Smith chocolate torte.
FAQs
Which apples does Delia Smith use for apple crumble?
She uses 700g Bramley cooking apples and 225g Cox’s eating apples. The Bramleys cook down soft and tart, and the Cox’s add some sweetness.
What temperature should I bake it at in a fan oven?
Delia’s recipe gives 200°C/gas 6. A fan oven usually needs about 20°C less, so roughly 180°C fan. Every oven runs a little differently, so check it at 35 minutes.
Is Delia’s apple crumble nut-free?
No. The topping includes 110g of whole almonds, so it’s not suitable for anyone with a nut allergy.
What should I serve with apple crumble?
Custard or pouring cream is Delia’s suggestion. We use custard or thick double cream.
Can I add sultanas to apple crumble?
Yes, I sometimes do, I personally don’t soak them before adding them.
Why this crumble stays on our Sunday list
It’s simple, the almond topping gives it character, and it works whichever way you press the top. If you make it, let me know in the comments whether you went firm like Delia or loose like us.
See more of my best Delia Smith Recipes (Cakes, Desserts, Scones & More)
Becky is the voice behind Life in Velvet, an organised, intentional living blog focused on practical food, calm homes, thoughtful projects, and everyday systems that make real life feel easier. A mum of 3 living in the UK, Becky writes from lived experience, sharing what works, what doesn’t, and the decisions that make family life run more smoothly.
With a background in marketing and content writing, and over a decade of blogging experience, she brings a thoughtful, structured approach to everything from baking and home projects to routines and decision-making. Life in Velvet is where planning meets creativity, with ideas designed for real homes and real life.