Who has got the best apple crumble recipe ?
In online recipes I have found, some say to use cooking apples and some say eating apples !

depends whether you like some texture in the apple. Bramley's cook down to a mush. Try and combination would be my advice.

6,4,2


6oz Plain Flour,

4oz Butter ( not spread and make sure it's not too soft)

2oz Demerara sugar.

Rub the butter into the flour and then add the sugar- not before.

Just cut up Bramleys into even sized chunks, spash of lemon juice and a couple of teaspoons sugar. Cook slowly- but not too long- you don't want mush. Grease dish or tin with butter and pop in oven- around 190. Can't go wrong.

I don't have any Demarara sugar, but I do have light brown sugar, Golden caster sugar and Muscavado sugar and I also have caster and granulated sugars
Can I use any of these instead ?
I've not made Apple crumble before !

Of course you can. Or a mixture of all of them.

I made my first ever attempt at an Apple Crumble recently. All I had were Gala apples so I softened them up a little and mixed in Apple sauce from a jar.
Oh and I used brown sugar and the regular sugar with some cinnamon. The crumble was a little burnt but I think I made it heavy on top.
I was rather proud of the end results. Skimming off the burnt crumble there was still plenty of edible crumble underneath and a nice sweet taste. There were chunks of apple but they were soft.

I use pear and apples.

Delicious.

I prefere cooking apples / Bramleys because they go down to a mush more quickly than others and i prefer that texture in a crumble to chunks of apple...

I would use half cooking and half eating apple with soft light brown sugar. Then for the topping replace some flour with oats and use demerara sugar for the best crumble. But if any of these aren't available it doesn't matter you'll still get a decent pud.

Apple and blueberry crumble is delicious too ..Custard over the top ,, don't forget that lol

i was gonna make an apple crumble today but got no custard and bit bland on it's own

Eating apples hold their shape, which means, once cooked, they are leathery and chewy - not ideal for a crumble.

Bramley is by far the better apple as it begins to stew more readily and you get a nice mixture of jelly and chunks.

Essential for me is getting the ratio right. Far too many apple crumbles you get in restaurants are full of apple with a thin layer of crumble on the top - so thin it begins to get soggy and merges into the apple mixture.
Let's face it the crumble is the nicest bit, especially with custard, so it's well worth making a nice thick layer of it

Last year when I was a student at uni I tried a real cheat's version of apple crumble. I used crushed biscuits and butter for the crumble, and added raisins to the apple underneath. It was alright, if rather sickly.

Yes and the flavour is totally different. If you were to bite into a Bramley you'd get an instant hit of its sharp, sour and distinctive flavour.
That flavour is tamed with sugar when cooking, but the essential flavour is carried.

Eating apples are naturally sweeter and have a more insipid flavour, and they become even more bland when cooked.