Can I make apple crumble the night before?

[HansHolbein]

10 people for lunch on Sunday. Doing a chicken casserole. Apple crumble for pudding..

To make things easier can I make the apple crumble the night before and then reheat before serving?

I’m going to use these glass pots (image from Google - but they are like those empty Gu pudding glass pots) and make the apple crumble individually.

Can this work or will it turn into a dry or soggy mess if I do it the night before?

Thanks for any advice.

Put the crumble on just before cooking.

Yep, I do this all the time

Thank you both!

Yes definitely. Apple crumble is quite hardy.

I've recently been cooking the crumble topping separately to the stewed fruit- then adding it on last minute. It remains crispy and dry, rather than going soggy if you are making ahead of time. 😋

Yep. Make both parts but store separately till the day and then construct. Love apple crumble!

I am ashamed to say I love the soggy parts of crumble when my mother made it!

I like the soggy bit 🤣

I make big batches of the topping and keep in bags in the freezer. Then just pop it on top of the fruit when needed for a super quick pudding (or at least one that cooks while you eat)

You can but it won't be crispy, I love leftover crumble for breakfast. Agree though it's better to make the components ahead of time and bake on the day. Don't forget vanilla ice cream!

I love next day apple crumble the best! 😋

The soggy bit is the best bit!

Sorry to be cheeky but does anyone have a recipe for apple crumble please? 😬
I've never made one and want to now!
(I know I could Google one but I'd like one that people actually rate!)

I slice up fruit that's getting on a bit and freeze that too. I can knock up a crumble in minutes!

It's a really good breakfast. Make mine with nuts these days.

Do you freeze it baked or just mixed?

I use this one with any fruit, sometimes a bit of almond flour with the topping and lemon zest with the fruit. The trick is to pile it high, nothing worse than a thin, sour crumble. The fruit should be macerated but not cooked beforehand.

God yes! I always make double crumble and we have it cold the day after. It is, in my humble opinion, waaaay better cold!

@Aroastdinnerisnotahumanright Thank you!

Thank you all so much!

I really wanted to avoid this and just cook it all the night before. Will something bad happen if I do that?

I often assemble my apple crumbles the day before I cook them.

I don't cook my apples, just cut them up, add any other fruit (eg blackberries or sometimes pears) and sprinkle with sugar. The apple needs to be covered quickly so that it doesn't go brown. Because it isn't cooked, it doesn't make the crumble topping go soggy.

Thank you. Can I assemble the whole crumble uncooked (apples and topping) the night before and then cook in the morning?

Yes but make sure the glass comes to room temp from the fridge so there's not a thermic shock

Sorry is that before I put it in the oven? So assemble uncooked > fridge > kitchen side to come to room temp > cook.

As you can see I have been really stressing about this!