Apple crumble - with a delicious twist.

Apple crumble with fennel

The classic apple crumble has been given a modern twist. Serve with custard, cream or ice-cream for a perfect family dessert.
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Jacqueline Bellefontaine


  • for the crumble:
  • 150 g butter
  • 50 g rolled oats
  • 225 g plain flour
  • 50 g golden caster sugar
  • 75 g hazelnuts or pecans chopped
  • 2 tbsp demerara sugar
  • for the filling:
  • 500 g cooking apples peeled cored and thickly sliced
  • 2 granny smith or other tart dessert apples - peeled cored, and thickly sliced
  • 2 tsp fennel seeds
  • 25 g golden caster sugar


  • Preheat the oven to 190℃/180℃ fan/gas mark 5.To make the crumble melt 50g of the butter in a frying pan and stir in the oats. Cook gently over a low heat stirring until pale golden. Remove from the heat and allow to cool slightly.
  • Rub the remaining butter into the flour until the mixture resembles coarse breadcrumbs. Add the caster sugar, chopped nuts, and the oats and stir until well combined. Set aside.
  • Place both types of apple slices in an ovenproof dish.
  • Lightly crush the fennel seeds in a pestle and mortar, or between two large spoons and sprinkle over the apple slices. Sprinkle over the caster sugar. Toss in the dish to combine and level as best as you.
  • Spread the crumble mixture over the fruit and sprinkle with the demerara sugar. Bake for 40–50 minutes until the crumble is golden.


The crumble mixture can be made in advance and stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Make individual portions and freeze after baking.