Simply the Best Apple Crumble (or Rhubarb, Blueberry, Peach…)

I say this fruit crumble is “Simply the Best” because it is unimaginably easy to make, yet the flavor is indescribably delicious.

I have no written recipe for this crumble, since my mother taught me how to make it when I was a little girl in Scotland, and just told me to remember 2-4-6. That is:  2 oz of sugar, 4 oz of butter and 6 oz of flour.

Everyone knows how buttery and delicious shortbread is; well this is a sort of crumbled shortbread topping on a warm, fruit base. My favorite crumbles are apple, cherry or rhubarb, or strawberry-rhubarb, but any fruit which can be baked into a pie works perfectly. In Britain, this dessert (pudding, as it is called there) is traditionally served with custard or cream. Either one puts this creation into the stratosphere!

It is difficult to imagine how something so simple can taste so fabulous, but in many circumstances, “simple” is often the best!

Simply the Best Apple Crumble, or Rhubarb Crumble, Blueberry Crumble, Peach Crumble…


  • 2 oz (1/4 cup) white sugar (use good quality cane sugar, like C&H or Domino)
  • 4 oz (1/2 cup or one stick) good quality butter, like Kerrygold
  • 6 oz (1 1/4 cups) good quality flour, like King Arthur
  • approximately 12 to 16 oz or 1 1/2 to 2 cups of partially cooked/steamed fruit (your choice) with some sugar added (or you can also use raw fruit) I love apple, rhubarb, cherries, peaches, strawberry/rhubarb, blueberry, etc.

Cut the butter into the flour with two knives until the pieces of butter are quite small.

Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a “crumble” mixture.

Stir in the sugar. That’s it!

Place the fruit in a baking dish or individual ramekins and top with a generous amount of the crumble.

If using ramekins, place on a baking tray.

Apple Crumble and Rhubarb Crumble ready for the oven

Bake for approximately 25 minutes at 400°F (205°C) or until top is golden brown.

Since the cream in the US is very thin, I beat it ever so lightly to get a “double cream” type consistency, so it’s a little thicker when pouring it on.

Or you can make homemade custard, or use Bird’s powder, which Brits have used for many years. Either way, I bet this will be one of your all time favorite desserts, after you make it just once!


8 Responses

  1. wrote on

    What a lovely crumble! Looks really great!

  2. wrote on

    Oh Christina, I love the idea of a shortbread crumble topping, it looks so delicious. Pouring that custard on it is just perfect. I always used Birds it’s the best, I poured it over my oatmeal with some treacle. Wow, this brings back memories. That crumble would be great with any kind of fruit or berry. Beautiful!!

  3. wrote on

    I love crumbles, but I love the addition of double cream and/or custard :). YUM!

    • wrote on

      I know, right? Just take sit over the top!! Thanks for stopping by! ;)

  4. wrote on

    […] dessert when going to an event like a concert at the Hollywood Bowl. No, I make and bring homemade Rhubarb Crumble in glass ramekins. Then when I come home around midnight, I’m tired, so the dirty dishes sit […]

  5. Shellie Schultz

    wrote on

    Tried this recipe today – it’s WONDERFUL. The crumb topping is truly shortbread and so easy. Thanks.

  6. wrote on

    […] that kind of looked like this, but was devoured by friends before I could snap a shot. I used Christina’s Cucina’s no fail recipe: a recipe that should be bookmarked by […]


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