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Jamie Oliver Apple Crumble

Jamie Oliver apple crumble with a golden, sandy crumble topping and a bubbling apple-pear filling. Bake until the fruit edges bubble and the topping turns crisp, then serve 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: 430
Ingredients Equipment Method Notes

Ingredients
  

fruit filling
  • 4 large apples peeled and sliced
  • 2 ripe pears peeled and sliced
  • 50 g unsalted butter for the filling
  • 50 g granulated sugar for the filling
  • 1 tsp ground cinnamon for the filling
  • 0.5 tsp mixed spice or allspice for the filling
  • 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 for the topping
  • 1 custard or pouring cream for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the fruit
  1. Preheat the oven to 190C (375F).
  2. Melt the 50g unsalted butter in a large ovenproof pan, then add the sliced apples, pears, granulated sugar, ground cinnamon, mixed spice or allspice, and lemon zest.
  3. Cook for 5–7 minutes, stirring, until the fruit is slightly softened, then transfer the fruit mixture to a baking dish.
Make the crumble topping
  1. Put the plain all-purpose flour and cubed cold unsalted butter into a bowl.
  2. Rub the flour and butter together with your fingertips until the mixture resembles rough breadcrumbs.
  3. Stir in the demerara or raw sugar, light brown sugar, ground almonds, and cinnamon, and mix briefly.
  4. Spread the crumble over the fruit without packing it down.
Bake and serve
  1. Bake for 35–40 minutes at 190C (375F) until the topping is golden and the fruit bubbles at the edges.
  2. Serve hot with homemade custard or pouring cream.

Notes

For best texture, keep the butter cold when you rub it into the flour so the crumble bakes up crisp and sandy. Store leftovers covered in the fridge for up to 3 days; reheat in the oven at 190C until warmed through. Freezing is not ideal for the custard, but the crumble can be frozen (baked) for up to 2 months and reheated from frozen. For a dairy-light swap, use vegan butter in both the filling and crumble and serve with coconut-based pouring cream.