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Jamie Oliver Apple Crumble

Jamie Oliver apple crumble with a buttery, breadcrumb-crumb topping and bubbling apple-pear filling baked until golden. Soft fruit filling, rough crumble texture, and a caramelized surface make every bite comforting and spoonable.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Fruit filling
  • 4 apples large, peeled and sliced
  • 2 pears ripe, 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
To serve
  • 1 custard or pouring cream serve with homemade custard or pouring cream

Equipment

  • 1 sheet pan

Method
 

Prep and fruit filling
  1. Preheat your oven to 190C (375F). Let it fully come up to temperature before baking.
  2. Melt the unsalted butter in a large ovenproof pan, then add the apples, pears, granulated sugar, ground cinnamon, mixed spice or allspice, and lemon zest. Cook for 5-7 minutes until the fruit is slightly softened.
  3. Transfer the fruit mixture into a baking dish. Spread it out so the edges can bubble as it bakes.
Make the crumble
  1. In a bowl, combine the plain all-purpose flour and the cold unsalted butter cubes. Rub them together with your fingertips until the mixture resembles rough breadcrumbs.
  2. Stir in the demerara or raw sugar, light brown sugar, ground almonds, and cinnamon. Mix briefly until evenly combined.
  3. Spread the crumble over the fruit without packing it down. Leave it lightly scattered so it turns crisp and golden.
Bake and serve
  1. Bake for 35-40 minutes at 190C (375F) until golden and the fruit bubbles at the edges. Look for a crisp, caramelized topping surface.
  2. Let the crumble cool slightly, then serve with custard or pouring cream. Spoon generously while the fruit is still hot.

Notes

Tip: For the crispiest crumble, keep the butter cold while rubbing it into the flour, and don’t press the topping down. Store leftovers covered in the fridge for up to 3 days and reheat in the oven until warmed through. Freezing is not recommended for best topping texture. If you want a lighter option, use a reduced-fat butter and swap the custard/cream for Greek yogurt on the side.