Demerara Sugar
Demerara (pronounced...
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Desserts
Apple Crumble
20 mins
40 mins
Easy
6
Make the most of Chelsea's rich sugars and very own Golden Syrup to bring even more magic to this well-loved apple crumble recipe. Every spoonful will be sensational. Promise!
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- Ingredients
- Method
Ingredients
- ½ cup Edmonds Standard Grade Flour (75g)
- ¼ cup rolled oats (30g)
- ¼ cup desiccated coconut (25g)
- ¼ cup Chelsea Soft Brown Sugar (50g)
- ½ tsp mixed spice or ground cinnamon
- 75g butter
- 5-6 Granny Smith apples
- 2 Tbsp Chelsea Golden Syrup
- 2 Tbsp Chelsea Raw Sugar or Demerara Sugar
Additional tips
Try other fruit such as plums, peaches and pears; these work well combined with apples too.
If you love loads of crunchy topping, you can double the quantity (keep the amount of apples the same).
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
174
What did you think of this recipe?
grace
:)
5
Keryn
Perfect every time and sooo easy
5
Manu
Yummy
5
Jacqui C
Simple and easy for an ESOL class!!! We had a blast each bringing an oven dish and 3 apples, mixed the topping ingredients in a bread bag to save washing up! What a treat with ice cream. ESOL classes can be so much fun with your easy recipes
5
georgie
5
Ann
So happy it's crumble season again! This one is so cozy! Love it with a good vanilla ice cream.
5
Deb
This is a great recipe, I added boysenberries to the apples and it was delicious.
5
Lavinia Lui
Always wanted to know how to make crumble. I grew up with not measuring my ingredients so this is probably the first recipe ever I'm measuring anything. Thank you
5
Hi
Delish
5
Sophia
We where doing a school cooking show we made this we won
5
Method
Preheat oven to 190°C bake / 170ºC fan bake.
In a bowl, mix the flour, oats, coconut, Chelsea Soft Brown Sugar and cinnamon together. Rub in the butter until the mixture is well combined and crumbly.
Peel (optional) and cut apples into wedges. Place in an oven-proof dish (approximately 25cm diameter for a round dish). Drizzle with the Chelsea Golden Syrup.
Spread the crumble mixture over the top of the apples. Sprinkle the Chelsea Raw Sugar or Demerara Sugar over the top for an extra crunchy topping. Bake for 40-45 minutes, or until topping is golden and apples are tender.
Serve while hot with vanilla ice-cream, cream or custard.
Additional tips
Try other fruit such as plums, peaches and pears; these work well combined with apples too.
If you love loads of crunchy topping, you can double the quantity (keep the amount of apples the same).
Frequently asked questions
What are the best types of apples to use in an apple crumble?
We recommend Granny Smith apples for apple crumble as they are a bit tart and firm in texture, which holds up well during baking. The ideal apple for an Apple Crumble.
Can I prepare apple crumble in advance?
refrigerate it for up to 24 hours before baking. When you're ready to serve, bake it in a preheated oven until the topping is golden and the filling is bubbly. This approach allows for easy preparation, especially when entertaining guests.
Can I make apple crumble gluten-free?
Yes! Substitute the Standard Flour in the topping with Edmonds Gluten-Free Flour blend. Ensure that any oats used are certified gluten-free, as cross-contamination can occur during processing.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
174
What did you think of this recipe?
grace
:)
5
Keryn
Perfect every time and sooo easy
5
Manu
Yummy
5
Jacqui C
Simple and easy for an ESOL class!!! We had a blast each bringing an oven dish and 3 apples, mixed the topping ingredients in a bread bag to save washing up! What a treat with ice cream. ESOL classes can be so much fun with your easy recipes
5
georgie
5
Ann
So happy it's crumble season again! This one is so cozy! Love it with a good vanilla ice cream.
5
Deb
This is a great recipe, I added boysenberries to the apples and it was delicious.
5
Lavinia Lui
Always wanted to know how to make crumble. I grew up with not measuring my ingredients so this is probably the first recipe ever I'm measuring anything. Thank you
5
Hi
Delish
5
Sophia
We where doing a school cooking show we made this we won
5
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- 1 cup Edmonds Self Raising Flour (150g)
- 3 Tbsp cocoa powder
- ½ cup Chelsea Soft Brown Sugar (100g)
- 80g butter, melted and cooled
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- 1 egg, lightly beaten
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- ¾ cup Chelsea Soft Brown Sugar (150g)
- 2 Tbsp cocoa powder, sifted
- 1 ¼ cups boiling water (313ml)
ingredients
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- ¼ cup Chelsea Caster Sugar (56g)
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- 1 cup Edmonds Standard Grade Flour (150g)
- 1 cup desiccated coconut (100g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 75g butter (cold and cut into cubes)
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- 400g sweet/short pastry
- 6 large apples, about 1kg
- ½ cup raisins
- finely grated rind of1 lemon
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- 1 tsp ground cinnamon
- Chelsea Icing Sugar to dust
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- 1½ cups Edmonds Self Raising Flour
- 75g butter
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- 1 cup mixed berries, fresh or frozen (defrosted)
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- ¼ cup Chelsea Caster Sugar
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- 1 bunch (650g) rhubarb, trimmed
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- 410g canned pie apples, drained
- 400g canned berry combo, drained
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- ½ cup Chelsea Caster Sugar
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- ½ cup plain flour
- ¼ cup Chelsea Soft Brown Sugar
- 60g butter, diced
- 1 tsp ground cinnamon
- ⅓ cup hazelnuts, chopped
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- 250g Anzac biscuits
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Topping
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- 35g butter, cubed or grated
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- 2 small Granny Smith apples
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- ¾ cup cream (190ml)
- ¾ cup Chelsea Dark Cane Sugar (150g)
- 120g butter
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- 1kg Granny Smith apples (approximately 8 apples)
- 1 Tbsp plain flour
CRUMBLE
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- 1 cup quick cook oats (120g)
- ¾ cup Chelsea Dark Cane Sugar (150g)
- ½ tsp baking powder
- 120g butter, melted
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- 125g plain flour
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- 100g dates, diced
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- Approx 15g flaked almonds
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- ½ teaspoon ground cinnamon
- 2 tablespoons water
- 3 tablespoons Chelsea White Sugar
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- ⅓ cup rolled oats
- 2 tablespoons Chelsea White Sugar
- ⅓ cup plain flour
- ⅓ cup flaked coconut
- ¼ cup flaked almonds
- 50g reduced - fat dairy spread, melted
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- 133g (1 ⅓ cups) almond meal
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- 175g unsalted butter, soft
- 150ml buttermilk
- 3 large eggs, lightly beaten
- Very fine zest of 1 lemon
- 1 large apple, peeled, cored and sliced
- 1 tablespoon Chelsea Raw Caster Sugar, extra
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- 400g sweet/short pastry
- 6 large apples, about 1kg
- ½ cup raisins
- finely grated rind of1 lemon
- 3 tablespoons Chelsea Soft Brown Sugar
- 1 teaspoon ground cinnamon
- Chelsea Icing Sugar to dust
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- 1 tbsp freshly squeezed lemon juice
- 1 tbsp Chelsea Raw Sugar
- 1 cup fresh or frozen raspberries
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- ½ cup rolled oats
- 1 tbsp Chelsea Raw Sugar
- 1 tbsp wholemeal plain flour
- 1 tsp ground cinnamon
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- 1 tbsp 100% apple juice
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- pinch of salt
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- 1 tablespoon lemon juice
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- 125g butter
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- ¼ cup Chelsea White Sugar
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- 1 tbsp Chelsea Golden Syrup
- ½ cup milk
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- ½ cup Chelsea Soft Brown Sugar
- ½ cup Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
- 1-2 tsp ground ginger
- 2 cups boiling water
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- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
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- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
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- 1 cup (150g) Edmonds Self Raising Flour
- ½ cup (75g) Edmonds Plain Flour
- ½ cup (60g) Edmonds Custard Powder
- ⅓ cup (75g) Chelsea Raw Caster Sugar
- 125g unsalted butter, chilled and cubed
- 1 large egg, separated
- ¼ cup (60ml) ice cold water, approximately
Filling
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- ¼ cup (60ml) water
- 2 tsps lemon juice
- ⅓ cup (75g) Chelsea Raw Caster Sugar
- zest of 1 lemon, finely grated
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- ½ tsp cinnamon
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- 1/2 tsp baking powder
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- 60g butter, roughly chopped
- 1 1/2 Tbsp Chelsea Golden Syrup
- 1/4 tsp salt
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- 20g butter
- 1/2 cup Chelsea Icing Sugar (75g)
- 1/2 tsp ground cinnamon
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- 50g butter, melted
learn about baking
How to Choose SugarFor Baking?
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