What are the Best Apples for Crumble?

Getting the right balance of tartness, sweetness, and apple flavouring is essential when making an apple crumble. So, what are the best apples for crumble, and which should be avoided?

The best apples for crumbles are ones that hold their shape when baked and balance sweetness and tartness, such as Bramley, Cox’s Orange Pippin, or Granny Smith apples.

Our 8 Favourite Apples for Crumble

There are an array of apples that work well in a crumble. Here is my pick of the best apples to use:

Bramley

Known as the “King of Cooking Apples,” Bramley’s Seedling is an English apple variety that’s been popular for over 200 years. Its large size, sour taste, and quick-to-cook qualities make it perfect for a crumble.

When cooked, the apples turn into a puree-like consistency which contrasts wonderfully with the crumble topping. They’re widely available in the UK, particularly in the autumn.

Granny Smiths

Granny Smith apples originated in Australia but are now grown extensively in the US. Their firm texture and tartness make them an excellent choice for baking, as they hold up well to heat and provide a nice contrast to the sweet crumble topping.

They’re available year-round and are easily identifiable by their vibrant green skin.

Cox’s Orange Pippin

The Cox’s Orange Pippin is a classic English apple with a wonderfully complex and aromatic flavour that brings depth to an apple crumble.

It’s not as tart as a Bramley but not overly sweet, striking a nice balance. It also holds up reasonably well in cooking, offering a bit of texture.

Honeycrisp

Honeycrisp is a relatively new variety, but it’s already a favourite in the US for its crispness and sweet-tart flavour.

Honeycrisp apples maintain their shape in a crumble and offer a pleasant texture in contrast to the soft crumble topping. Their sweetness can also balance a more tart apple in a mixed filling.

Golden Delicious

Despite their name, Golden Delicious are quite different from Red Delicious, with a more mellow sweetness and slightly thinner skin. They hold their shape fairly well in baking, and their inherent sweetness may allow you to reduce the sugar in your recipe.

Their availability and recognisable golden skin make them an easy pick.

Braeburn

Originating in New Zealand, Braeburns have found popularity worldwide. They offer a good balance of sweetness and acidity and retain their shape when baked, providing your crumble with defined pieces of apple.

Their natural sweetness can complement a tart apple variety if you’re mixing and matching.

Egremont Russet

These traditional English apples are a bit different from the usual, with their rough, “russeted” skin and distinctly sweet, nutty flavour.

They remain firm when cooked, providing a different texture for those who like a bit of bite in their apple crumble.

Jonagold

A cross between the tart Jonathan apple and the sweet Golden Delicious, Jonagold apples offer the best of both worlds. They have a sweet-tart taste, and their large size and firm texture make them great for baking.

They keep their shape when cooked and offer a satisfying bite for a textural contrast in your crumble.

Which Apples Do NOT Work in Crumbles?

While you can technically make an apple crumble with any apple, some varieties are less ideal due to their texture, flavour, or how they hold up to baking. Here are some examples:

1. Red Delicious Apples
   While they’re popular for eating fresh, Red Delicious apples don’t hold up well when cooked and can become mushy. Plus, their sweetness can be overwhelming in a dessert-like crumble.
2. McIntosh Apples
   McIntosh apples tend to break down quickly when baked, which could result in a sauce-like consistency rather than distinct apple pieces in your crumble.
3. Empire Apples
   A cross between Red Delicious and McIntosh, Empire apples also tend to get quite soft when baked, and their flavour can be a bit mild for a dessert like a crumble.
4. Cortland Apples
   While they’re great for salads because they don’t brown as quickly as other varieties, Cortland apples can become too soft when baked, leading to a lack of texture in your crumble.
5. Gala Apples
   Galas are quite sweet with a fairly mild flavour that can get lost in a crumble. They also don’t hold their shape as well as other varieties when baked.

Remember, the best apples for crumble are ones that hold their shape during baking and have a nice balance of sweetness and tartness.