Homemade apple crumble

8 servings Prep: 30 mins, Cooking: 40 mins
Rate this recipe
Nothing comforts quite like a buttery crumble.

By Food24 January 06 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

500 ml flour — cake
2 tsp Baking powder
125 g butter
200 ml castor sugar
1 eggs
1 tsp vanilla — essence
lemon — zest only
2 x 385 g pie apples — tinned, chopped
2 tsp cinnamon — ground
1 ml cloves — ground
2 ml allspice — ground
¼ cup raisins
¼ cup walnuts
3 Tbs brown sugar
1 Tbs lemon juice
Tap for ingredients
Tap for ingredients



Sieve the flour and baking powder together.

Place the butter and sugar in the food processor and blend until light and fluffy.

Add the egg, essence and rind and blitz until well combined.

Add the flour mixture and blend until it form a stiff dough.

Divide the dough in half, cover in clingfilm and refrigerate for at least 1/2 hour – one in the fridge and 1 in the freezer.


Preheat the oven to 180ºC.

Mix all the filling ingredients together until evenly combined.

Roughly roll out the pastry from the fridge on a floured surface and line into a greased +- 24 cm tart dish.

This is more of a push pastry, so if it breaks apart, just press into the dish.

Spoon filling into the pastry case. Take the other dough out of the freezer and grate it all over the filling.

Bake for +- 40 minutes until the pastry is golden and crisp.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.