This delicious Jamie Oliver Apple and Raspberry Crumble is a warm and comforting dessert that’s easy to make! Juicy apples and tart raspberries are topped with a buttery oat crumble and baked until golden. Perfect for any season, you can enjoy it with cream, custard, or ice cream. A simple and classic treat for cosy evenings!
Ingredients Needed
For the Fruit Filling:
- 5 apples, peeled, cored, and chopped into 1-2cm (½-¾ inch) chunks
- 250g (9oz) raspberries
- Splash of water (if needed)
- 1 tbsp granulated sugar (optional)
For the Crumble:
- 250g (2 cups) plain flour (all-purpose flour)
- 150g (1 ½ cups) porridge oats (rolled oats)
- 150g (¾ cup) soft light brown sugar
- 200g (14 tbsp) unsalted butter, at room temperature, cut into cubes
How To Make Apple And Raspberry Crumble
- Prepare the crumble: In a large mixing bowl, combine the flour, oats, sugar, and butter. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Set aside.
- Preheat the oven: Set the oven to 180°C (160°C fan) / 350°F and prepare a large ovenproof dish.
- Cook the apples: Place the chopped apples in a large saucepan over low heat. Stir often and cook for about 5 minutes until they start to soften. If the apples are firm or dry, add a splash of water to prevent sticking. If they are very tart, stir in the granulated sugar.
- Add the raspberries: Stir in the raspberries and cook for another 2-3 minutes until they begin to break down and coat the apples in their juices.
- Assemble the crumble: Transfer the fruit mixture to the ovenproof dish, spreading it evenly. Sprinkle the crumble topping over the fruit, ensuring it is evenly covered.
- Bake the crumble: Place in the middle of the oven and bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Recipe Tips
- Use the right apples: Choose a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor balance. Avoid soft apples as they turn mushy.
- Keep the butter cold: For a perfect crumble texture, use slightly cold butter instead of room temperature. This helps create a crispy and crumbly topping.
- Don’t overcook the apples: Cook them just until they start to soften. Overcooking will make them too mushy, and they’ll break down completely when baked.
- Spread the crumble evenly: Make sure the topping is evenly distributed to get a crispy, golden crust in every bite. Gaps in the topping can cause the fruit to bubble over.
- Let it rest before serving: Allow the crumble to cool for at least 10 minutes after baking. This helps the filling set, making it easier to scoop and serve without falling apart.
How To Store LeftversS?
- Refrigerate: Let the leftover apple and raspberry crumble cool to room temperature. Cover it tightly or transfer it to an airtight container. Store in the fridge for up to 4 days.
- Freeze: Once cooled, wrap the crumble well or store it in a freezer-safe container. Freeze for up to 3 months. Before serving, thaw overnight in the fridge and enjoy chilled or at room temperature.
Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 475
- Total Fat: 22g
- Saturated Fat: 13g
- Total Carbohydrate: 69g
- Dietary Fiber: 6g
- Sugars: 35g
- Protein: 5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Apple Crumble Pie
- Jamie Oliver Frozen Berry And Apple Crumble
- Jamie Oliver Hot & Crispy Ice-Cream Parcel
- Jamie Oliver Strawberry & Balsamic Tart
Jamie Oliver Apple And Raspberry Crumble
Description
This delicious Jamie Oliver Apple and Raspberry Crumble is a warm and comforting dessert that’s easy to make! Juicy apples and tart raspberries are topped with a buttery oat crumble and baked until golden. Perfect for any season, you can enjoy it with cream, custard, or ice cream. A simple and classic treat for cosy evenings!
Ingredients
For the Fruit Filling:
For the Crumble:
Instructions
- Prepare the crumble: In a large mixing bowl, combine the flour, oats, sugar, and butter. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Set aside.
- Preheat the oven: Set the oven to 180°C (160°C fan) / 350°F and prepare a large ovenproof dish.
- Cook the apples: Place the chopped apples in a large saucepan over low heat. Stir often and cook for about 5 minutes until they start to soften. If the apples are firm or dry, add a splash of water to prevent sticking. If they are very tart, stir in the granulated sugar.
- Add the raspberries: Stir in the raspberries and cook for another 2-3 minutes until they begin to break down and coat the apples in their juices.
- Assemble the crumble: Transfer the fruit mixture to the ovenproof dish, spreading it evenly. Sprinkle the crumble topping over the fruit, ensuring it is evenly covered.
- Bake the crumble: Place in the middle of the oven and bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
Notes
- Use the right apples: Choose a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor balance. Avoid soft apples as they turn mushy.
- Keep the butter cold: For a perfect crumble texture, use slightly cold butter instead of room temperature. This helps create a crispy and crumbly topping.
- Don’t overcook the apples: Cook them just until they start to soften. Overcooking will make them too mushy, and they’ll break down completely when baked.
- Spread the crumble evenly: Make sure the topping is evenly distributed to get a crispy, golden crust in every bite. Gaps in the topping can cause the fruit to bubble over.
- Let it rest before serving: Allow the crumble to cool for at least 10 minutes after baking. This helps the filling set, making it easier to scoop and serve without falling apart.
Jamie Oliver Apple And Raspberry Crumble