Individual Bramley Apple & Damson Crumble


  • For the filling
  • 1kg Bramley apples, peeled, cored and cut into thick slices
  • 2 knobs unsalted butter
  • 2 tbsp golden caster sugar
  • 1 tsp cinnamon
  • 1 jar Mrs Bridges Damson Preserve
  • For the crumble
  • 175g plain flour
  • 110g golden caster sugar
  • 110g cold butter, cut into chunks
  • pinch of salt
  • vanilla ice cream or crème fraîche to serve 


1. Toss the apple slices with the golden caster sugar and cinnamon.
2. Add two knobs of butter to a non-stick pan on the hob and then add the coated apples.
3. Cook on a low heat for around 10-12 minutes until the apples start to soften. Set aside to cool slightly.
4. For the crumble, add the plain flour and golden caster sugar to a large mixing bowl.
5. Add a pinch of salt and add the chunks of butter in stages, rubbing it into the flour with your fingertips until you get a breadcrumb-like texture.
6. Fill 6 individual ramekins with a generous layer of the apples. Then add a tablespoon of the Damson Preserve to each.
7. Finish each crumble with a generous layer of the crumble topping.
8. Place the ramekins on a tray and put in a pre-heated oven (190c / 170c fan) for 35 - 40 minutes, until the top is a golden-colour.
9. Leave to cool for 15 minutes before serving with ice cream or crème fraîche.

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