This delicious Jamie Oliver Apple and Pear Crumble is a warm, comforting dessert that’s perfect for any occasion. Juicy apples and pears are cooked with cranberry sauce and citrus zest, then topped with a buttery, nutty crumble for the perfect crunch. Serve it hot with custard, ice cream, or brandy butter for a cozy treat!
Ingredients Needed
- 1.5kg / 3.3lbs mixed eating apples and pears
- 100g / 3.5oz quality cranberry sauce
- Optional: 1 tablespoon sherry, brandy, Vin Santo, whisky, or rum
- 1 clementine, zest and juice
- 50g / 1.75oz / 3½ tbsp unsalted butter, cold
- 100g / ¾ cup plain flour (all-purpose flour)
- 50g / ¼ cup golden caster sugar (or granulated sugar)
- 50g / 1¾oz flaked almonds or unsalted festive nuts
- 1 mince pie (60g / 2oz), crumbled
How To Make Apple And Pear Crumble
- Preheat the oven: Preheat the oven to 180°C / 350°F / gas 4.
- Prepare the fruit: Peel, core, and chop the apples and pears into 3cm / 1-inch chunks.
- Cook the fruit: In a pan over medium heat, combine the apples, pears, cranberry sauce, and alcohol (if using). Finely grate in the clementine zest and squeeze in the juice. Cover and cook for 10 minutes, stirring occasionally, until the fruit softens. Remove from heat and let cool slightly.
- Make the crumble topping: Cut the cold butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, chopped almonds or nuts, and crumbled mince pie.
- Assemble and bake: Transfer the cooked fruit to a 25cm x 30cm / 10-inch x 12-inch baking dish. Sprinkle the crumble mixture evenly on top. Bake for 25–30 minutes, or until golden and bubbling.
- Serve: Enjoy warm with custard, ice cream, or brandy butter.
Recipe Tips
- Use ripe but firm fruit: Soft apples and pears will turn mushy when cooked. Choose firm ones for the best texture.
- Chill the butter: Cold butter creates a crumbly, crisp topping. If it softens, chill the mixture before baking.
- Don’t skip the mince pie: It adds a rich, spiced flavor to the crumble. If unavailable, use a few crushed biscuits or extra nuts.
- Let the crumble rest: After baking, let it sit for 10 minutes so the topping firms up and the fruit thickens.
- Customize the nuts: If you don’t have flaked almonds, use chopped pecans, walnuts, or hazelnuts for extra crunch.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover apple and pear crumble cool to room temperature. Then, cover it tightly or transfer it to an airtight container. Store in the fridge for up to 4 days.
- Freeze: Once cooled, place the crumble in a freezer-safe container or wrap it well. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Place the crumble in an oven-safe dish and cover loosely with foil to prevent over-browning. Bake for 10–15 minutes until heated through and crisp on top.
Nutrition Facts
Serving Size: 1 serving (approximately 150g)
- Calories: 287
- Total Fat: 10.5g
- Saturated Fat: 4.1g
- Total Carbohydrate: 47.3g
- Dietary Fiber: 4.3g
- Sugars: 35.7g
- Protein: 3.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Apple And Raspberry Crumble
- Jamie Oliver Apple Crumble Pie
- Jamie Oliver Frozen Berry And Apple Crumble
- Jamie Oliver Hot & Crispy Ice-Cream Parcel
Jamie Oliver Apple And Pear Crumble
Description
This delicious Jamie Oliver Apple and Pear Crumble is a warm, comforting dessert that’s perfect for any occasion. Juicy apples and pears are cooked with cranberry sauce and citrus zest, then topped with a buttery, nutty crumble for the perfect crunch. Serve it hot with custard, ice cream, or brandy butter for a cozy treat!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C / 350°F / gas 4.
- Prepare the fruit: Peel, core, and chop the apples and pears into 3cm / 1-inch chunks.
- Cook the fruit: In a pan over medium heat, combine the apples, pears, cranberry sauce, and alcohol (if using). Finely grate in the clementine zest and squeeze in the juice. Cover and cook for 10 minutes, stirring occasionally, until the fruit softens. Remove from heat and let cool slightly.
- Make the crumble topping: Cut the cold butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, chopped almonds or nuts, and crumbled mince pie.
- Assemble and bake: Transfer the cooked fruit to a 25cm x 30cm / 10-inch x 12-inch baking dish. Sprinkle the crumble mixture evenly on top. Bake for 25–30 minutes, or until golden and bubbling.
- Serve: Enjoy warm with custard, ice cream, or brandy butter.
Notes
- Use ripe but firm fruit: Soft apples and pears will turn mushy when cooked. Choose firm ones for the best texture.
- Chill the butter: Cold butter creates a crumbly, crisp topping. If it softens, chill the mixture before baking.
- Don’t skip the mince pie: It adds a rich, spiced flavor to the crumble. If unavailable, use a few crushed biscuits or extra nuts.
- Let the crumble rest: After baking, let it sit for 10 minutes so the topping firms up and the fruit thickens.
- Customize the nuts: If you don’t have flaked almonds, use chopped pecans, walnuts, or hazelnuts for extra crunch.
Jamie Oliver Apple And Pear Crumble