Apple Crumble
Baked apples topped with a sweet, buttery oaty crumble.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 75g carbs · 50g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Tesco, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Sainsbury's |
|---|---|---|
| Applesuse 1kg | £3.001.5kg · £0.20 per 100g | 2 × £1.806 pack · £0.30 each |
| Plain flournot compared | – | £0.45 |
| Caster sugaruse 150g | £1.561kg | £1.30500g · £0.26 per 100g |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Porridge oatsuse 50g | £1.66450g · £0.37 per 100g | £1.251kg · £0.13 per 100g |
| Basket total (full packs) | £8.07 | £8.00 |
| Cost of what this recipe uses | £3.16 | £3.19 |
| Per serving | £0.79 | £0.80 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Plain flour.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Lightly butter a 20cm square baking dish or 1.5 litre ovenproof dish. Set aside while you prepare the fruit and topping.
- Peel, core and chop the 1kg apples into 2cm chunks. Place them in a large bowl. Toss with 50g of the caster sugar, 1 tsp ground cinnamon, 1 tbsp lemon juice and a pinch of salt. Taste a piece – it should be sweet-tart.
- Tip the apples into the prepared dish, spreading evenly. In a separate bowl, combine 100g plain flour, the remaining 100g caster sugar and 50g porridge oats. Add 100g cold unsalted butter, cut into cubes.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some larger clumps. Do not overwork – the topping should stay crumbly, not form a dough.
- Scatter the crumble topping evenly over the apples, covering them completely. Place the dish on a baking tray to catch any drips. Bake in the centre of the oven for 35–40 minutes.
- The crumble is done when the topping is golden brown and crisp, and the apple juices are bubbling up at the edges. Insert a skewer into the centre – it should slide through the apples with no resistance.
- Remove from the oven and let stand for 5–10 minutes so the filling thickens slightly. Serve warm in bowls, optionally with custard, cream or ice cream. Leftovers cool within 1–2 hours, then store in an airtight container in the fridge for up to 2 days.
Tips
- Swap Bramley apples for cheaper eating apples – reduce the sugar to 100g total as they’re sweeter.
- Store cooled crumble in an airtight tin in the fridge for up to 2 days. Reheat once in a 180C oven for 10–15 minutes until steaming hot throughout.
- Freeze the unbaked crumble topping in a freezer bag for up to 3 months. Bake from frozen, adding 5–10 minutes to the cooking time.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.4kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 850g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Porridge oats · about 950g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Overnight Oats with Fruit and Nuts, Chocolate Rocky Road Slice, Flapjacks.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).