A few years ago, I was in the midst of one of those days where nothing seemed to go right. It was one of those late autumn evenings when the days are shorter, the air colder, and the need for comfort food is a very real thing. I decided that, for once, I’d take a break from my usual recipes and try something a bit different: a crumble. I was looking for something warm, with a bit of texture, and just enough sweetness to lift my spirits. That’s when I stumbled upon Nigella Lawson’s Apple and Walnut Crumble recipe.
Now, I’ve always been a fan of Nigella. Her approach to food isn’t just about the technicalities of cooking; it’s about making food an experience, a joy. And after trying her version of a crumble, I realized that this recipe wasn’t just about dessert-it was about creating a sense of home, a feeling of coziness that wrapped itself around me like a soft blanket. The apple and walnut crumble quickly became one of my go-to comfort dishes, and I have a feeling it will make its way into your kitchen too.
Nigella Lawson’s Apple And Walnut Crumble Recipe
When it comes to recipes, Nigella’s style is refreshingly straightforward-there’s no fuss, just good food. The beauty of her Apple and Walnut Crumble is in its simplicity. There’s something incredibly satisfying about a dish that’s not too fancy but hits all the right notes. It’s warm, sweet, and a little bit nutty, with just enough crunch to balance the soft, stewed apples. As I made this dish for the first time, I realized this wasn’t just a crumble; it was an experience in itself. Let me walk you through it.
Ingredient List
Here’s the list of ingredients you’ll need to recreate this cozy dish. It’s simple, but it works.
For The Apple Filling
- 6 medium-sized cooking apples (I usually go for Bramleys, but any tart variety will work)
- 75g (about 2.5 oz) sugar (Nigella suggests caster sugar, but you can use regular granulated if that’s what you have)
- Juice of half a lemon (this helps balance the sweetness and gives the apples a nice tang)
- 1 tsp ground cinnamon (because what’s an apple dessert without cinnamon?)
- 1 tbsp cornflour (to thicken the filling just a touch)
For The Crumble Topping
- 150g (about 5.3 oz) plain flour
- 125g (about 4.4 oz) cold butter (chilled, and cubed for easy handling)
- 75g (about 2.6 oz) demerara sugar (for that crunchy, caramelized topping)
- 50g (about 1.8 oz) chopped walnuts (the key to making this dish special-it gives the crumble texture and a lovely nutty flavor)
If you’re feeling adventurous, you could even sprinkle a little extra cinnamon or some nutmeg into the topping for added warmth, but that’s entirely up to you.
How To Make Nigella Lawson’s Apple And Walnut Crumble?
The beauty of this recipe is how easy it is to pull together. It’s the kind of dish that you can make on a lazy Sunday afternoon or when you have friends over for a simple, comforting meal. There’s no pressure to get every step perfect-just a few moments of stirring, mixing, and baking, and before you know it, you have a dessert that smells like heaven.
Step 1: Prepare The Apple Filling
Start by peeling and coring the apples. I’ll admit, I’m not always the most precise when it comes to peeling, but I find that a little rustic approach makes the crumble feel more “homemade”. Once they’re prepped, cut the apples into chunks-nothing too small, just large enough that they’ll hold up during baking.
Toss the apples into a large pan with the sugar, lemon juice, and cinnamon. Give it a stir, and let it cook on medium heat for about 5-7 minutes. The apples should start to soften and release their juices. Don’t worry if it looks a little watery-that’s normal. Once they’ve softened but still hold their shape, remove them from the heat and stir in the cornflour to thicken the filling.
Step 2: Make The Crumble Topping
Now, for the crumble part. Place the flour and cold butter in a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. If you’re lucky enough to have a food processor, you can whiz it all together in seconds, but I love the tactile process of rubbing the butter in by hand. There’s something quite meditative about it.
Once the butter and flour are combined, stir in the demerara sugar and chopped walnuts. The walnuts not only add texture, but they also bring a nice earthiness to the sweetness of the apples. The result is a topping that’s slightly crunchy, a little buttery, and just perfect for a crumble.
Step 3: Assemble And Bake
Preheat your oven to 180°C (350°F). Now, simply spoon the softened apple mixture into a baking dish (something like an 8×8-inch square dish works perfectly) and spread it out evenly. Then, sprinkle the crumble topping generously over the apples, making sure it covers the filling in a nice, even layer.
Place the dish in the oven and bake for about 40-45 minutes, or until the top is golden brown and the apples are bubbling around the edges. The smell that fills your kitchen will be enough to make you want to dive right in.
Things I Learned
There are a few things I’ve learned from making Nigella’s Apple and Walnut Crumble over the years. First, the choice of apples really matters. You want something that can hold its shape while cooking, but also something that adds a bit of tartness. I’ve tried this recipe with different apple varieties, but I always come back to Bramleys for their perfect balance of sweet and sour.
Another thing I’ve learned is that the crumble topping is best when it’s a little on the thicker side. Some people like a more ’fleshy’ crumble with lots of topping, while others prefer just a sprinkle. I personally prefer a hefty layer of that crunchy goodness-it’s the best part!
Finally, the walnuts add a depth of flavor that really elevates the whole dish. It’s a small touch, but it makes a world of difference. If you’re not a fan of walnuts, you could swap them for something else, like hazelnuts or almonds, but trust me when I say that walnuts really do make this crumble special.