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 (or Olivani Spread)
- 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
197
What did you think of this recipe?
Natalie
Great crumble.I sub out fresh apples for canned when I'm in a hurry and also add some berries e.g. blackberries.Also halve the amount of plain flour and sub it with wholemeal.
5
Izarius
great
5
Samantha
This was the first time I tried apple crumble. yum
4
Karen Smith
I really did not enjoy this recipe, it is not spreading out awareness for people with sensitive taste buds, and it was not at my preferred temperature.
1
Shannon M
Can you use royal gala apples?CHELSEA SUGAR: Hi there, yes you could use Royal Gala apples but the crumble will be a little sweeter.
5
Tom
So good
5
Teia
Great
5
Roy Harrold
this was amazing recipe ill have it for breakfeast (sp) but i really wana make it again with my girlfriend and her cooking utensils its amazing
5
john
good
5
Jo parker
I really like the Chelsea recipes, because they are so easy and this one was no exception! :-) ... With a few variations, my family really enjoy the apple crumble puddings I have made, with CHELSEA's help! :-)
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
197
What did you think of this recipe?
Natalie
Great crumble.I sub out fresh apples for canned when I'm in a hurry and also add some berries e.g. blackberries.Also halve the amount of plain flour and sub it with wholemeal.
5
Izarius
great
5
Samantha
This was the first time I tried apple crumble. yum
4
Karen Smith
I really did not enjoy this recipe, it is not spreading out awareness for people with sensitive taste buds, and it was not at my preferred temperature.
1
Shannon M
Can you use royal gala apples?CHELSEA SUGAR: Hi there, yes you could use Royal Gala apples but the crumble will be a little sweeter.
5
Tom
So good
5
Teia
Great
5
Roy Harrold
this was amazing recipe ill have it for breakfeast (sp) but i really wana make it again with my girlfriend and her cooking utensils its amazing
5
john
good
5
Jo parker
I really like the Chelsea recipes, because they are so easy and this one was no exception! :-) ... With a few variations, my family really enjoy the apple crumble puddings I have made, with CHELSEA's help! :-)
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 3 Tbsp cocoa powder
- ½ cup Chelsea Soft Brown Sugar (100g)
- 80g butter, melted and cooled (or Olivani Spread)
- ½ cup Meadow Fresh Original Milk (125ml)
- 1 egg, lightly beaten
- Vanilla ice cream or cream, to serve
Sauce
- ¾ cup Chelsea Soft Brown Sugar (150g)
- 2 Tbsp cocoa powder, sifted
- 1 ¼ cups boiling water (313ml)
ingredients
- 4 cups peeled, thinly sliced apples (4-5 apples)
- ¼ cup Chelsea Caster Sugar (56g)
- ½ tsp mixed spice
- ¼ cup water (60ml)
Crumble Topping
- 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) (or Olivani Spread)
ingredients
- 3 cups rhubarb (cut into 2cm lengths)
- ½ cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- ¾ cup flour
- ¼ cup butter (or Olivani Spread)
- ½ teaspoon salt
ingredients
- 400g sweet/short pastry
- 6 large apples, about 1kg
- ½ cup raisins
- finely grated rind of1 lemon
- 3 Tbsp Chelsea Soft Brown Sugar
- 1 tsp ground cinnamon
- Chelsea Icing Sugar to dust
ingredients
- 1½ cups Edmonds Self Raising Flour
- 75g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- Grated rind of 1 medium sized orange
- 1 cup Meadow Fresh Original Milk
- 1 cup mixed berries, fresh or frozen (defrosted)
- Chelsea Icing Sugar
Sauce
- Boiling water (enough to make up to 1¼ cups)
- Juice of 1 medium orange
- ½ cup berry or plum jam
- ⅓ cup Chelsea White Sugar
ingredients
- 6 Tbsp Chelsea Caster Sugar
- 8 Tbsp self rasing flour
- 2 large eggs or normal size
- 125g butter (or Olivani Spread)
- 4 apples, peeled, cored and thinly sliced
- teaspoon of cinnamon & Chelsea Icing Sugar for the top
ingredients
- 4 large (750g) granny smith apples
- ¼ cup Chelsea Caster Sugar
- 2 tbsp water
- 1 cinnamon stick
- 1 x 5cm strip orange rind
- 1 bunch (650g) rhubarb, trimmed
- ¾ cup rolled oats
- ½ cup plain flour
- 80g butter, diced
- ½ cup Chelsea Soft Brown Sugar
- ¼ cup shredded coconut
- Ice-cream, cream or yoghurt, for serving
ingredients
- 100g butter
- ½ cup Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
- 2 cups rolled oats
- ½ cup coconut
- 1 tsp ground ginger
- 4 large Granny Smith apples
ingredients
Berry and apple mixture
- 410g canned pie apples, drained
- 400g canned berry combo, drained
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- ½ cup Chelsea Caster Sugar
Crumble
- ½ cup plain flour
- ¼ cup Chelsea Soft Brown Sugar
- 60g butter, diced
- 1 tsp ground cinnamon
- ⅓ cup hazelnuts, chopped
- Chelsea Icing Sugar, for dusting
- Thick cream, to serve
ingredients
Base
- 250g Anzac biscuits
- 75g butter, melted
Topping
- ¼ cup plain flour (38g)
- 35g butter, cubed or grated
- Chelsea Soft Brown Sugar (about 2 Tbs)
- 2 Tbsp rolled oats
- ¼ tsp ground cinnamon
Filling
- 500g cream cheese, softened
- Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
- 100g white chocolate, melted
- 2 eggs
- ¾ cup sour cream (188g)
- 2 tsp plain flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 small Granny Smith apples
ingredients
SALTED CARAMEL SAUCE
- ¾ cup cream (190ml)
- ¾ cup Chelsea Dark Cane Sugar (150g)
- 120g butter
- 1 tsp sea salt
APPLES
- 1kg Granny Smith apples (approximately 8 apples)
- 1 Tbsp plain flour
CRUMBLE
- 1 cup plain flour (150g)
- 1 cup quick cook oats (120g)
- ¾ cup Chelsea Dark Cane Sugar (150g)
- ½ tsp baking powder
- 120g butter, melted
ingredients
Sponge
- 125g plain flour
- 1 tsp baking powder
- Pinch of salt
- 2 Tbsp Chelsea Caster Sugar
- 50g butter
- 1 large egg
- 1 tsp vanilla essence
- approx. 100ml of milk
- 1 orange, zest only
Apples
- 4 Braeburn apples
- 50g unsalted butter
- 2 Tbsp clear honey
- 100g dates, diced
- 1 tsp ground cinnamon
- Approx 15g flaked almonds
ingredients
Fruit Base
- 5 large sized Granny Smith apples, peeled & cored
- ½ teaspoon ground cinnamon
- 2 tablespoons water
- 3 tablespoons Chelsea White Sugar
Crumble Topping
- 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
ingredients
- 200g (1 ⅓ cups) self-raising flour, sifted
- 133g (1 ⅓ cups) almond meal
- 230g (1 cup) Chelsea Raw Caster Sugar
- 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
ingredients
- 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
ingredients
- 3 ripe pears, peeled, cored, sliced
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp Chelsea Raw Sugar
- 1 cup fresh or frozen raspberries
Crumble
- ½ cup rolled oats
- 1 tbsp Chelsea Raw Sugar
- 1 tbsp wholemeal plain flour
- 1 tsp ground cinnamon
- 10g 40% reduced-fat sunflower spread, melted
- 1 tbsp 100% apple juice
ingredients
- Crumble
- ¼ cup butter melted
- ½ cup quick oats
- 2 tablespoons Chelsea Soft Brown Sugar
- 2 tablespoons Chelsea Maple Flavoured Syrup
- 1 teaspoon cinnamon
- pinch of salt
- Apple filling
- 2 apples chopped bite size
- 1 tablespoon flour
- 1 tablespoon lemon juice
- 1 tablespoon Chelsea Soft Brown Sugar
- 2 tablespoons chopped walnuts
- option to add cinnamon, nutmeg or all spice
ingredients
- 375g Shortcrust Pastry
- 1kg Green Cooking Apples, peeled and cored
- 1 Tablespoon Lemon Juice
- 1 Cup Chelsea White Sugar
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Cloves
- 1 Tablespoon Butter
ingredients
Shortcake pastry
- 125g butter
- ½ cup Chelsea White Sugar
- 1 egg
- 1 ½ cups flour
- 2 tbsp cornflour
- 1 tbsp custard powder
- 1 tsp baking powder
Filling
- 500g (approx. 2 cups) lightly stewed apple, (without extra water) or canned apple pie filling
- 1 tsp mixed spice
- ¼ cup Chelsea White Sugar (or sugar to taste)
- Chelsea Icing Sugar, to serve
ingredients
Batter
- 1 cup flour
- 2 tsp baking powder
- 1-2 tsp ground ginger
- ¼ cup Chelsea Soft Brown Sugar
- ¼ cup Chelsea White Sugar
- 50g butter
- 1 tbsp Chelsea Golden Syrup
- ½ cup milk
Sauce
- 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
ingredients
- 4 apples (i.e. Granny Smith)
- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
Crumble Topping
- ½ cup Edmonds Standard Grade Flour (75g)
- 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
ingredients
Pastry
- 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
- 10 medium Granny Smith apples, peeled, cored & thinly sliced
- ¼ cup (60ml) water
- 2 tsps lemon juice
- ⅓ cup (75g) Chelsea Raw Caster Sugar
- zest of 1 lemon, finely grated
- ½ tsp mixed spice
- ½ tsp cinnamon
- 1 tbsp Edmonds Standard Grade Flour
- 1 tbsp Chelsea Raw Caster Sugar, extra for sprinkling
ingredients
Crumble Topping
- 3/4 cup Edmonds Standard Grade Flour
- 1/2 cup Chelsea Raw Sugar
- 1/4 cup rolled oats
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 80g butter, melted
- 1 red apple
Cake
- 1 packet Edmonds Vanilla Cupcakes (reserve icing mix for another use)
- 60g butter, softened
- 2 eggs
- 2/3 cup unsweetened Greek yoghurt
- 2 Granny Smith apples
Caramel Sauce
- 1 cup Chelsea Raw Sugar
- 60g butter, roughly chopped
- 1 1/2 Tbsp Chelsea Golden Syrup
- 1/4 tsp salt
- 150ml cream
- thickened cream, to serve
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Fruit
- 5 large Granny Smith apples, peeled and cored (900g)
- 20g butter
- 1/2 cup Chelsea Icing Sugar (75g)
- 1/2 tsp ground cinnamon
- 1 cup frozen raspberries (135g)
Crumble Topping
- 1/2 cup Chelsea Icing Sugar (75g)
- 1/3 cup plain gluten-free flour (47g)
- 2/3 cup coconut flakes (30g)
- 1/2 cup sliced almonds (45g)
- 50g butter, melted
learn about baking
How to Choose SugarFor Baking?
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