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Apple and Cinnamon Crumble

Our Lindt Master Chocolatiers have added a little Lindt magic to the classic English crumble. Simply serve warm with melting vanilla ice cream and our intense EXCELLENCE 70% Cocoa Dark Chocolate.


Chocolatier’s Tip

Ring the changes with your crumble topping by swapping the rolled oats for roughly chopped almonds for a bit of a crunch. You can also swap the ground cinnamon for ground ginger if you prefer.


To make this recipe gluten free, use gluten free plain flour and oats - always check the manufacturers label to ensure your ingredients do not contain gluten.

6 people


  • For the crumble:
  • 250 g plain flour (see Tip)
  • 200 g cold butter, diced, plus extra for greasing
  • 45 g rolled oats (see Tip)
  • A pinch of salt
  • 100 g demerara sugar
  • For the apples:
  • 6 cooking apples, peeled and chopped
  • 50 g soft light brown sugar, or to taste
  • 1 tbsp plain flour
  • 1 tsp ground cinnamon
  • To serve:
  • Scoops of good quality vanilla ice cream
  • 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, cut along the squares


Step 1.

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease a 24cm ovenproof baking dish with a little butter.

Step 2.

To make the crumble: tip the flour into a large mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the rolled oats, a pinch of salt and the demerara sugar. Mix well and set aside.

Step 3.

For the apples: tip the apples into the ovenproof dish and mix with the sugar, flour and cinnamon. Stir to coat then flatten in an even layer. Sprinkle the crumble mixture over the fruit.

Step 4.

Bake for 35-40 minutes or until the apples are soft and the top is golden brown and crisp (but not burnt).

Step 5.

Once cooked, remove from the oven and divide into 6 portions. Serve with a scoop of vanilla ice cream and a diamond of Lindt EXCELLENCE 70% Cocoa Dark Chocolate.


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