How to make southern Swedish apple crumble

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How to make southern Swedish apple crumble
Swedish apple pie. Photo: John Duxbury/Swedish Food

The perfect southern Swedish apple crumble for these cold winter nights. John Duxbury shares his favourite recipe.



Serves: 4-6

Preparation: 10 minutes

Cooking: 25 minutes


1kg (2 1/2 lb) eating apples

100-200g (1/2-1 cup) caster (superfine) sugar, amount depends on apple variety

1 tbsp ground cinnamon

60g (3/4 cup) breadcrumbs

60g (1/4 cup) cold butter (you may not need it all)


1. Preheat the oven to 190C (390F, gas 6, fan 175C)

2. Core, peel and slice the apples.

3. Toss the apples, sugar, cinnamon and breadcrumbs in a large bowl.

4. Transfer the apples to a large baking dish and spread any leftover mixture over the top. Pack the filling down well because it will sink when baked.

5. Slice the butter as thinly as possible and lay it on top of the apples in one layer (you may not need all the butter).

6. Bake for 20-25 minutes until the top is a nice toffee brown colour. Add some top heat or pop the dish under the grill for a couple of minutes for a nice golden brown topping.

Vanilla sauce

300ml (1 1/4 cups) whipping cream

100g (7 tbsp) caster (superfine) sugar

1 vanilla pod, split lengthways

3 egg yolks


1. Mix 250ml (1 cup) of the cream with the sugar and vanilla pod and bring to a boil, stirring constantly.

2. Whisk the egg yolks with a little of the vanilla cream mixture.

3. Pour into the rest of the vanilla cream mixture and bring back to a gentle simmer.

4. Remove from the heat, leave to cool and then remove the vanilla pods.

5. Whisk the remaining cream until soft peaks are formed. Fold into the vanilla sauce just before serving.


- Any good quality eating apples can be used for this recipe.

- Don't be tempted to reduce the amount of cinnamon as it works really well and the result isn't too cinnamony.

- If you have one, use an osthyvel (cheese planer/cutter) to slice the butter as thinly as possible.

- The pudding is also nice baked in individual dishes and topped with a scoop of vanilla ice cream or a little clotted cream.

This recipe was created by Malin Jönsson, the chef at Brösarps Gästgifveri in southern Sweden. Published courtesy of John Duxbury, founder and editor of Swedish Food.


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