Bramleys are back: the proper crumble

British Bramleys start arriving in September. They cook down soft, which is exactly what you want under a crumble.

Food · By the Natter Daily team · 1 min read · Wednesday 23 September 2026

Bramleys are the big green cooking apples you'll find in most British supermarkets and greengrocers, and the new season's crop starts showing up in September. They're sharp to eat raw but go soft and fluffy when cooked, which is why they're the crumble apple.

The fruit

Peel, core and slice four large Bramleys into a baking dish. Add a couple of spoonfuls of sugar and a pinch of cinnamon if you like it. Some people add a handful of blackberries.

The topping

Rub 100 g of cold butter into 200 g of plain flour with your fingertips until it looks like breadcrumbs, then stir in 100 g of sugar. A handful of oats gives it more crunch. Scatter it over the fruit without pressing it down.

Bake at 180C (160C fan) for 35 to 40 minutes, until the top is golden and the fruit is bubbling up at the edges. Serve it with custard.

Raw crumble topping freezes well in a bag, so make double and you're halfway to the next one.