Apple crumble

Bake it at 180 °C for about 35–45 minutes, until the topping is golden and the apple filling bubbles at the edges. If the topping browns before the apples soften, cover it loosely with foil for the rest of the baking time.

Cooking apples such as Bramley soften into a tangy, fluffy filling; eating apples hold their shape and are sweeter. For a filling that is both soft and chunky, use a mixture and cut the pieces to a similar size.

Rub cold butter into the flour until it forms coarse crumbs, then stir in the sugar without pressing the mixture together. Scatter it loosely over the apples and leave gaps for steam to escape.

Cool it, cover the dish and refrigerate it; eat it within three days. Reheat portions in an oven at 180 °C until hot, usually about 15 minutes, to revive the crisp topping.

Yes. Freeze it baked or unbaked in a covered, freezer-safe dish for up to three months. Bake an unbaked crumble from frozen at 180 °C, allowing extra time until the centre is bubbling and the topping is golden.

Warm apple crumble is often served with custard, pouring cream or a scoop of vanilla ice cream. A little cinnamon in the filling works especially well with tart cooking apples.

Apple crumble usually has a flour-and-butter topping that breaks into soft, sandy crumbs; apple crisp often includes oats, which toast into a more distinct crunch. Recipes vary, but both are baked fruit desserts.