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Jamie Oliver Apple Crumble

Jamie Oliver apple crumble with a golden, sandy crumble topping and a warm apple-pear filling that bubbles at the edges. Oven-baked until crisp on top with a tender fruit layer, served with custard or pouring cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

fruit filling
  • 4 large apples Peeled and sliced.
  • 2 ripe pears Peeled and sliced.
  • 50 g unsalted butter
  • 50 g granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp mixed spice or allspice
  • 1 lemon zest Zest of 1 lemon.
crumble topping
  • 200 g plain all-purpose flour
  • 100 g cold unsalted butter Cubed.
  • 75 g demerara or raw sugar Packed.
  • 50 g light brown sugar
  • 50 g ground almonds
  • 0.5 tsp cinnamon
serving
  • 1 custard or pouring cream For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and soften the fruit
  1. Preheat the oven to 190C (375F).
  2. Melt the butter in a large ovenproof pan, then add apples, pears, sugar, cinnamon, mixed spice, and lemon zest.
  3. Cook for 5-7 minutes until slightly softened, then transfer the fruit to a baking dish.
Make the crumble topping
  1. Put the flour and cold cubed butter in a bowl and rub together with your fingertips until it resembles rough breadcrumbs.
  2. Stir in both sugars, ground almonds, and cinnamon, then mix briefly until evenly combined.
  3. Spread the crumble over the fruit without packing it down.
Bake and serve
  1. Bake for 35-40 minutes until golden and the fruit bubbles at the edges.
  2. Serve immediately with homemade custard or pouring cream.

Notes

Pro tip: let the fruit sit in the baking dish for 5 minutes before baking so the crumble-to-fruit moisture balance sets as it heats. Store leftovers in the fridge up to 3 days; reheat at 180C (356F) for 10-15 minutes. Freezing is best for baked crumble only—freeze up to 2 months and reheat from frozen. For a lighter option, swap the custard for Greek yogurt and warm it slightly so it still coats the hot crumble.