Apple and sultana crumble

(15 ratings)
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  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

Woman's Weekly's Cookery Editor, Sue McMahon, shows you how to make this apple and sultana crumble. Follow along with her in our simple step-by-step video. The combination of apple and sultanas work really well together - the sultanas give each spoonful an extra bite of flavour. This easy recipe serves 4-6 people and will take around 1hr and 10 mins to prepare and cook. A portion of this fruity crumble works out at only 355 calories per serving. Serve your crumble with custard, cream or ice cream. Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Not suitable for freezing but it will keep in the fridge a few days and is delicious cold.


  • 3 cooking apples (about 1kg/2lb)
  • 4tbsp sultanas 
  • 4tbsp granulated sugar 
  • 1tsp mixed spice
  • Half a lemon, optional
  • Ovenproof dish
For the topping
  • 90g (3oz) plain flour
  • 90g (3oz) porridge oats 
  • 90g (3oz) butter 
  • 2tbsp granulated sugar


  1. Set the oven to moderately hot, 190C or gas 5.
  2. Peel, core and slice the apples and put into the dish, layering up with the sultanas, sugar and spice. Sprinkle with lemon juice if you have some but not essential.
  3. To make the topping: put the flour and oats in a bowl, rub in the butter. Stir in the sugar. Sprinkle the crumb mixture over the fruit, pressing it down lightly.
  4. Put the dish on a baking tray and cook 15 mins then reduce the temperature to 180C and cook another 30-40 mins.
  5. Serve hot with custard.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 355(kcal)
  • Fat 14.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(15 ratings)

Your comments

Charlene Perkins

So good! Will defiantly be making this again. Did not use the lemon juice thought, wasn't keen.

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