Gordon Ramsay Apple Crumble Recipe

Gordon Ramsay Apple Crumble elevates the humble British dessert by adding a chef’s touch to the preparation. Unlike standard recipes where raw apples are thrown into a dish, Gordon’s method involves caramelizing the apples on the stovetop first with vanilla and cinnamon. This ensures the filling is rich, flavorful, and perfectly cooked, topped with a sandy, buttery crumble that turns golden and crisp in the oven. It is the ultimate comforting pudding for a cold day.

Try More Recipes:

• Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
• Gordon Ramsay Scrambled Eggs With Salmon
• Gordon Ramsay’s Crunchy Coleslaw Recipe

Why You Will Love This Apple Crumble Recipe:

• No Mushy Apples: By caramelizing the fruit in a pan before baking, you control the texture, ensuring the apples are tender but hold their shape, rather than turning into applesauce.
• Intense Flavor: Cooking the apples with butter and sugar creates a rich toffee-like sauce that coats the fruit before it even enters the oven.
• Perfect Crunch: The crumble topping uses a high ratio of butter to flour and often includes Demerara sugar, creating a topping that is satisfyingly crunchy rather than powdery.
• Citrus Note: The addition of fresh lemon zest cuts through the sweetness of the caramel, providing a sophisticated balance.
• Quick Bake: Since the filling is pre-cooked, the crumble only needs a short time in the oven to crisp up the top, making it faster than traditional methods.

Gordon Ramsay Apple Crumble Ingredients

For the Filling:

• 4 to 6 Granny Smith apples (or Bramley apples), peeled, cored, and cut into chunks
• 3 tbsp caster sugar
• 30g unsalted butter
• 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)
• 1 tsp ground cinnamon
• Zest of 1 lemon

For the Crumble Topping:

• 100g plain flour (all-purpose flour)
• 2 tbsp Demerara sugar (or brown sugar) for crunch
• 50g unsalted butter, chilled and cubed
• 1 pinch of ground cinnamon
• 4 tbsp dried cranberries (optional, a Ramsay addition for texture)

How To Make Gordon Ramsay Apple Crumble

1. Prepare the Fruit: Peel and core the apples. Cut them into chunks roughly 3cm in size. Toss them immediately with the lemon zest to prevent browning and add flavor.
2. Caramelize the Apples: Heat a frying pan over medium heat. Add the 30g of butter and the 3 tbsp of caster sugar. Cook for 3 to 4 minutes until the mixture starts to bubble and turn into a light caramel.
3. Infuse: Add the apple chunks, cinnamon, and vanilla seeds to the pan. Cook for 5 minutes, tossing frequently, until the apples are softened but not falling apart. Remove from the heat and let cool slightly.
4. Make the Crumble: In a large mixing bowl, combine the 100g of flour, 2 tbsp of Demerara sugar, and a pinch of cinnamon. Add the 50g of cold cubed butter.
5. Rub In: Using your fingertips, gently rub the butter into the flour mixture until it resembles coarse breadcrumbs. It is okay to leave a few small lumps of butter for texture. Stir in the cranberries (if using).
6. Assemble: Spoon the caramelized apple mixture (and all the sticky juices) into a baking dish or individual ramekins. Sprinkle the crumble mixture generously over the top. Do not pack it down; keep it loose.
7. Bake: Place in an oven preheated to 200°C (400°F). Bake for 15 to 20 minutes until the crumble is deep golden brown and the fruit is bubbling at the edges.

Recipe Tips

• Apple Choice: Gordon prefers Granny Smith apples because their tartness balances the sweet caramel, and they hold their structure well. Bramley apples are fluffier but can turn to mush if overcooked.
• Cold Butter: The butter for the topping must be cold. If it is warm or melted, the topping will be greasy and doughy rather than crumbly.
• Grate It: A great trick for the topping is to freeze the butter and then grate it directly into the flour. This makes the “rubbing in” process much faster and keeps the mixture cool.
• Don’t Press: When adding the topping to the fruit, sprinkle it lightly. If you press it down, it will bake into a dense cake layer rather than a light crumble.

What To Serve With Apple Crumble?

There is a “holy trinity” of accompaniments for apple crumble, and the choice is personal.

• Custard: Warm vanilla custard is the classic British pairing, providing a creamy contrast to the crunch.
• Ice Cream: A scoop of cold Vanilla Bean Ice Cream melting into the hot crumble is unbeatable.
• Cream: Simply pouring cold double cream over the hot bowl cuts the sweetness effectively.

How To Store Leftovers Apple Crumble?

• Refrigerate: Allow the crumble to cool completely. Cover the dish with foil or transfer to an airtight container. Store in the fridge for up to 3 days.
• Freeze: You can freeze the baked crumble. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How To Reheat Leftovers Apple Crumble?

Important Tip: Avoid using the microwave if you want to preserve the crunchy texture. The microwave will steam the topping, making it soft and soggy.

• Oven: Preheat your oven to 180°C (350°F). Place the crumble (in an oven-safe dish) in the oven for 10 to 15 minutes until the fruit is bubbling and the topping has crisped up again.
• Microwave: If you are in a rush and don’t mind a soft topping, heat on high for 1 to 2 minutes.

FAQs

More Recipes:

• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay’s Leek and Potato Soup Recipe

Apple Crumble Nutrition Facts

Serving Size: 1 portion (serves 4)

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 10mg
• Total Carbohydrate: 48g
• Dietary Fiber: 4g
• Sugars: 30g
• Protein: 3g

Gordon Ramsay Apple Crumble Recipe

Recipe by Sophie LaneCourse: Breakfast, Desserts

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

Gordon Ramsay Apple Crumble elevates the humble British dessert by adding a chef’s touch to the preparation. Unlike standard recipes where raw apples are thrown into a dish, Gordon’s method involves caramelizing the apples on the stovetop first with vanilla and cinnamon. This ensures the filling is rich, flavorful, and perfectly cooked, topped with a sandy, buttery crumble that turns golden and crisp in the oven. It is the ultimate comforting pudding for a cold day.

Ingredients

• 4 to 6 Granny Smith apples (or Bramley apples), peeled, cored, and cut into chunks

• 3 tbsp caster sugar

• 30g unsalted butter

• 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)

• 1 tsp ground cinnamon

• Zest of 1 lemon

• For the Crumble Topping:

• 100g plain flour (all-purpose flour)

• 2 tbsp Demerara sugar (or brown sugar) for crunch

• 50g unsalted butter, chilled and cubed

• 1 pinch of ground cinnamon

• 4 tbsp dried cranberries (optional, a Ramsay addition for texture)

Directions

• Prepare the Fruit: Peel and core the apples. Cut them into chunks roughly 3cm in size. Toss them immediately with the lemon zest to prevent browning and add flavor.
• Caramelize the Apples: Heat a frying pan over medium heat. Add the 30g of butter and the 3 tbsp of caster sugar. Cook for 3 to 4 minutes until the mixture starts to bubble and turn into a light caramel.
• Infuse: Add the apple chunks, cinnamon, and vanilla seeds to the pan. Cook for 5 minutes, tossing frequently, until the apples are softened but not falling apart. Remove from the heat and let cool slightly.
• Make the Crumble: In a large mixing bowl, combine the 100g of flour, 2 tbsp of Demerara sugar, and a pinch of cinnamon. Add the 50g of cold cubed butter.
• Rub In: Using your fingertips, gently rub the butter into the flour mixture until it resembles coarse breadcrumbs. It is okay to leave a few small lumps of butter for texture. Stir in the cranberries (if using).
• Assemble: Spoon the caramelized apple mixture (and all the sticky juices) into a baking dish or individual ramekins. Sprinkle the crumble mixture generously over the top. Do not pack it down; keep it loose.
• Bake: Place in an oven preheated to 200°C (400°F). Bake for 15 to 20 minutes until the crumble is deep golden brown and the fruit is bubbling at the edges.

Notes

• Apple Choice: Gordon prefers Granny Smith apples because their tartness balances the sweet caramel, and they hold their structure well. Bramley apples are fluffier but can turn to mush if overcooked.
  Cold Butter: The butter for the topping must be cold. If it is warm or melted, the topping will be greasy and doughy rather than crumbly.
  Grate It: A great trick for the topping is to freeze the butter and then grate it directly into the flour. This makes the “rubbing in” process much faster and keeps the mixture cool.
  Don’t Press: When adding the topping to the fruit, sprinkle it lightly. If you press it down, it will bake into a dense cake layer rather than a light crumble.