Apple crumble is one of those classic British desserts, best enjoyed on a Sunday after a hearty roast dinner. But even if you're not tucking into roast beef, chicken, lamb or pork over the next weekend or two, you don't need an excuse to whip up this fruity, warming dish from scratch. Anyone with an air fryer will be pleased to know that crumble is much quicker to make than in the oven.

This speedy recipe by Good Food combines all the core ingredients of a classic Bramley apple crumble: fruity, stewed apples and a golden topping that's both soft and crunchy. While the plain recipe calls for apples only, it's easy to customise with the addition of berries, cherries, sultanas or anything else you like. No matter how you make it, it's only right to serve it alongside ice cream or vanilla custard.

Ingredients

600g Bramley apples peeled, cored and roughly chopped

One tsp ground cinnamon or ginger

Two tbsp caster sugar

Two tbsp dried berries, cherries or sultanas (optional)

For the crumble topping:

100g butter

150g plain flour

75g demerara sugar

Two tbsp porridge oats

How to make apple crumble in an air fryer

While one of the best benefits of air fryer cooking is that you generally don't need to preheat the appliance, it's worth doing so before you prepare the crumble to speed up the cooking time.

Set your air fryer to 180C and find a dish suitable for air fryer cooking that will fit your crumble in nicely.

Then place the prepared apples, along with the cinnamon, sugar and dried fruit, if using, in the heatproof dish with two tablespoons of water.

Cover the dish and cook for 10 to 12 minutes until the apples have softened and become juicy.

Meanwhile, rub the butter into the flour, then stir in the sugar, oats, and a pinch of salt until the mixture is coarse and resembles breadcrumbs.

Stir the apple mixture to combine, then sprinkle over the crumble in an even layer. Cook the crumble in the air fryer for 10 more minutes until golden brown.

Leave the crumble to cool slightly, as the apples should be piping hot. Then, serve warm with cream, custard, or ice cream.