Butterscotch apple crumble
🍏 apple crumble with butterscotch recipe
Apple crumble is the staple of British desserts. It’s one of those puddings that everyone’s nan has a version of, and it’s always good. Tart apples, sweet buttery topping, piping hot from the oven — simple, reliable, comforting. But what if I told you I’ve unlocked the next level of crumble? Enter: butterscotch apple crumble. It’s everything you love about the classic, but with a rich, sticky, salty-sweet butterscotch running through that cuts the tartness of the apples and makes this crumble feel like it should come with a Michelin star. Basically, it’s crumble, but extra.
The filling is made with large cooking apples, double cream, butter, dark brown soft sugar, vanilla extract, and just a pinch of flaky salt to bring it to life. The topping? A simple but perfect combo of plain flour, butter, and more dark brown sugar that bakes up golden, crunchy, and absolutely irresistible. It’s nostalgia with a glow-up.
And let’s be clear — this dessert isn’t just about the crumble. To make it the full British pudding experience, you’ll need custard. Preferably my Perfect Custard Recipe (you can find it here), but honestly, any silky, vanilla-scented custard will do the job. Cream is fine, ice cream is acceptable, but let’s not lie to ourselves: a proper crumble should be drowned in custard, with steam coming off the bowl as you sit down in front of the telly.
For me, apple crumble should only be eaten while watching Only Fools and Horses re-runs, preferably in a jumper that’s one size too big, and washed down with a pot of Yorkshire Tea. Bonus points if there’s a Corgi at your feet.
Why you’ll love this butterscotch apple crumble
British classic, but better → A traditional apple crumble but with the added luxury of homemade butterscotch sauce.
Easy ingredients → Just apples, butter, sugar, and flour — nothing fancy, but it tastes like magic.
Crowd-pleaser → Serve this at Sunday lunch, Christmas, or a casual midweek treat and watch it disappear.
Make-ahead friendly → Assemble in advance, keep in the fridge, and bake when you’re ready for pudding.
The butterscotch factor
Why add butterscotch? Because crumble is already great — but with a little sauce, it becomes unforgettable. The sauce soaks into the tart apples, balancing the sharpness with buttery sweetness. Add in the salted edge and it’s game over. Basically, if crumble is your reliable old Ford Fiesta, the butterscotch version is a vintage Jaguar: still classic, but with a serious upgrade.
Serving suggestions
The traditionalist → Hot crumble, lashings of custard, and zero shame about seconds.
The rule breaker → Swap custard for ice cream (vanilla, clotted cream, or salted caramel are winners).
The extra one → Pour over extra butterscotch at the table for added drama.
The festive switch-up → Add a pinch of cinnamon, nutmeg, or mixed spice to the apples for a Christmas-ready version.
Tips for the perfect crumble
Choose the right apples → Bramley apples are ideal. They’re tart, keep their texture, and balance perfectly with the sugar.
Don’t overwork the topping → You want big, rustic crumbs, not fine sand. That’s where the texture comes from.
Bake until golden → It should be bubbling at the edges and golden brown on top. Undercooked crumble is a tragedy.
Leftovers are elite → Cold crumble the next morning with Greek yoghurt? Game-changing breakfast.
When to make apple crumble with butterscotch
This is the pudding for Sunday roasts, autumn nights, Bonfire Night, Christmas, or literally any time the weather is grey (so most of the year in the UK). It’s comforting, nostalgic, and will always get applause when you bring it to the table.
This recipe is from my book, Poppy Cooks: The Food You Need
Photographs © Louise Hagger, 2021
Butterscotch apple crumble
By Poppy Cooks
https://www.poppycooks.com/recipes/butterscotch-apple-crumble/
Ingredients
For the custard
- 1 recipe quantity of perfect custard (see above for the recipe link)
Metric
Imperial
For the topping
- 150g plain flour
- 90g dark brown soft sugar
- a pinch of salt
- 100g butter, cubed and chilled
Metric
Imperial
For the filling
- 50g butter
- 150g dark brown soft sugar
- 100ml double cream
- 1⁄4 tsp vanilla extract
- 2 large cooking apples, peeled, cored and sliced
- a large pinch of flaky salt
Metric
Imperial
Instructions
- Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
- Make the topping. Mix the flour, sugar and salt in a large bowl. Then, a few cubes at a time, add the butter, using your thumbs and fingertips to rub it in until it looks like lovely, chunky breadcrumbs (you don’t want it too fine – some lumps are good for extra crunch once it’s cooked). Set aside.
- Make the filling. Place the butter in a medium saucepan over a medium heat. Leave to melt, then add the sugar and stir. Leave to dissolve, stirring every so often, just so that the caramel doesn’t burn. Meanwhile, pour the cream into a jug and stir in the vanilla.
- After about 3–5 minutes, reduce the heat under the pan to low and, using a whisk, carefully pour in the vanilla cream, whisking as you go.
- Add the apples and flaky salt, and gently stir them through so that the apple slices are completely coated in the thick butterscotch. Transfer this mixture into a medium oven dish.
- Scatter the crumble evenly over the top. Bake for 30–40 minutes, or until the crumble is golden and the filling is bubbling.
- While the crumble is in the oven, warm up your custard: place it in a saucepan over a low heat, stirring continuously, for about 5 minutes, until it’s warm and silky. Be patient – don’t rush it, as we don’t want it to split.
- Serve the hot crumble in bowls smothered in lashings of custard – and vanilla ice cream, because I love it with that, too. So, yes, both.