Antony Worrall Thompson's baked apples with crumble

Name: Antony Worrall Thompson's baked apples with crumble recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g (6.2oz) Demerara sugar; 1 tsp Ground cinnamon; 0.5 tsp Grated nutmeg; 150 g (5.3oz) Plain flour; 1 tsp Baking powder; 85 g (3oz) Unsalted butter, plus extra for greasing; 600 g (21.2oz) Rhubarb, cut into 2.5cm/1in pieces; 600 g (21.2oz) Rhubarb, cut into 2.5cm/1in pieces; 1 orange - juice and grated zest; 1 tbsp orange liqueur, e.g. Cointreau; 2 Large Bramley apples, cored; 85 g (3oz) Chopped almonds

Servings: persons

175 g (6.2oz) Demerara sugar
1 tsp Ground cinnamon
0.5 tsp Grated nutmeg
150 g (5.3oz) Plain flour
1 tsp Baking powder
85 g (3oz) Unsalted butter, plus extra for greasing
600 g (21.2oz) Rhubarb, cut into 2.5cm/1in pieces
600 g (21.2oz) Rhubarb, cut into 2.5cm/1in pieces
1 orange - juice and grated zest
1 tbsp orange liqueur, e.g. Cointreau
2 Large Bramley apples, cored
85 g (3oz) Chopped almonds

1
Preheat the oven to 180 degrees C/350 degrees F/Gas 4.
2
Put the rhubarb, orange juice and zest, half the sugar, cinnamon, nutmeg and orange liqueur in a saucepan and bring gently to the boil.
3
Reduce the heat and simmer for 6-7 minutes.
4
Cut the Bramley apples in half horizontally.
5
Top each half with the rhubarb mixture, mounding it slightly.
6
You will probably have a little left over.
7
Make the crumble by sifting the flour and baking powder into a bowl, then lightly rub the butter into the mixture with your hands, until it resembles coarse breadcrumbs.
8
Fold in the remaining sugar and almonds.
9
Sprinkle it over the rhubarb and apple, pushing down gently to form a crumble top.
10
Place the apple halves on a buttered baking tray and bake in the oven for 45 minutes until the apples are soft and the crumble is golden brown.
11
Serve with custard or clotted cream.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 175 g (6.2oz) Demerara sugar, 1 tsp Ground cinnamon, 0.5 tsp Grated nutmeg, 150 g (5.3oz) Plain flour, and more.

Yes, Antony Worrall Thompson's baked apples with crumble recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Antony Worrall Thompson's baked apples with crumble recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions