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Jamie Oliver Apple Crumble

Jamie Oliver apple crumble with a golden, sandy crumble topping and bubbling apple-pear filling. Baked until crisp on top and tender inside, served warm 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
  

For 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
For 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 serving
  • 1 custard or pouring cream to serve

Equipment

  • 1 sheet pan
  • 1 ovenproof pan

Method
 

Preheat and cook the fruit filling
  1. Preheat the oven to 190C (375F).
  2. Melt the butter in a large ovenproof pan, then add apples, pears, granulated sugar, cinnamon, mixed spice, and lemon zest.
  3. Cook for 5-7 minutes until slightly softened, then transfer the fruit mixture to a baking dish.
Make the crumble topping
  1. Put the flour and cubed cold butter in a bowl.
  2. Rub the flour and butter together with your fingertips until the mixture resembles rough breadcrumbs.
  3. Stir in both sugars, ground almonds, and cinnamon, then 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 golden and the fruit bubbles at the edges.
  2. Serve warm with homemade custard or pouring cream.

Notes

Pro tip: use cold butter for the crumble so it bakes into a crisp, sandy topping instead of melting into the fruit. Store covered in the fridge for up to 3 days; reheat portions in a 180C oven until hot through. Freezing is best for the baked crumble for up to 2 months—thaw overnight in the fridge and reheat. For a lighter option, serve with Greek-yogurt-based custard or reduced-fat cream instead of full-fat pouring cream.