Gary Rhodes’ Nutty Bramley Apple Crumble

One of the UK’s favourite chefs, Gary Rhodes, has kindly donated his recipe for Nutty Bramley Apple Crumble. The humble crumble has always been a family favourite, but this inspired recipe gives it a new twist. More about Gary: Well-renowned for his quintessentially British cuisine, Gary Rhodes has made his name as a top chef, restaurateur, author and celebrity. Awarded several Michelin stars for his outstanding restaurants, Gary is one of the UK’s favourite chefs and has become famous for reuniting the nation with its rich, traditional cuisine.


  • 900g (2lb) Bramley apples

  • 25g (1oz) butter

  • 25g (1oz) caster sugar

  • Finely grated zest one lemon

  • Crumble
  • 100g (4oz) butter

  • 175g (6oz) flour

  • 75g (3oz) demerara sugar

  • 50 – 75g (2-3oz) nibbed almonds

Crumbles have a tasty history within family eating, particularly as part of our Sunday lunch with lots of homemade custard.

This crumble has a new twist. The crumbly topping is cooked separately, giving the topping a very crunchy finish, which can be made even coarser by adding extra bits. Almonds are also included in this recipe for a coarse nutty crunch.

The apple filling is simple: Bramley apples, a knob of butter, sugar and, to add another flavour, the finely grated zest of one lemon.A pinch of cinnamon can also be added to either the apples or the crumble.

The Crumble topping

Rub the butter into the flour. Once it has a breadcrumb texture, add the sugar and almonds. The mix can now be re-rubbed until it becomes coarse and lumpy.

Sprinkle on to a baking tray and bake in a pre-heated oven, 200ºc – 400ºf – gas 6, for about 15-20 minutes turning occasionally. This should now be crunchy and golden. Once at this stage remove form the oven and leave to cool.

This can now be kept in an airtight container and used whenever needed. It will keep its freshness for up to 48 hours. Any fruit filling can now be cooked, cooled and re-heated with this topping.

The Bramleys

Peel and quarter the apples and cut each quarter into three wedges. Remove the core and cut each wedge in half giving you good chunky pieces of apple. Melt the butter in a large saucepan and once bubbling, add the apple pieces.

Cook for a few minutes and then add the caster sugar and lemon zest. Cook the apples on a medium heat until softened and tender. This will release some of the apple juices, giving a sweet apple puree surrounding the apple chunks.

The cooking time will be between 10-15 minutes (20 if the chunks are particularly big).

Spoon into a buttered serving dish. This can now be left to cool or topped immediately with the chunky crumble topping and finished in the pre-heated oven for 15-20 minutes. If allowed to cool, when needed simply spoon the crumble on top and bake for up to 30 minutes.

The apples can also be simply microwaved and topped with the warmed crumble mix. This dessert is at its best served with fresh custard or pouring cream.

NOTE- The almonds can be omitted from this recipe.

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