Jamie Oliver Apple And Pear Crumble

The Jamie Oliver Apple And Pear Crumble is everything you want in a warm, cozy dessert. Juicy, tender fruit mingled with a sweet cranberry-citrus glaze and topped with a buttery, golden crumble that hides nuggets of festive nuts and mince pie—yes, you read that right! I made this on a chilly evening when I craved something nostalgic but with a twist. The mince pie addition really surprised me, in the best way. (inspired by Jamie Oliver)

Ingredients Needed

For the Fruit Filling:

• 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

For the Crumble Topping:

• 50g / 1.75oz / 3½ tbsp unsalted butter, cold
• 100g / ¾ cup plain (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 Jamie Oliver Apple And Pear Crumble

Prep the Fruit:

Start by peeling, coring, and chopping your apples and pears into bite-sized chunks—about 3cm or 1 inch is perfect. You want them firm but ripe for the best texture once baked.

Cook the Filling:

In a medium pan over medium heat, combine the fruit with cranberry sauce and your choice of booze (if you’re going that route). Zest and juice your clementine right in. Stir everything together and cover the pan. Let it gently simmer for around 10 minutes, stirring now and then. Once the fruit is softened and glossy, take it off the heat and let it cool a bit.

Make the Crumble:

Cut your cold butter into small cubes and pop it into a large mixing bowl with the flour and a pinch of sea salt. Rub it all together with your fingertips until it looks like chunky breadcrumbs. Stir in the sugar, chopped nuts or almonds, and the crumbled mince pie. This step smells like Christmas!

Assemble and Bake:

Spoon the slightly cooled fruit into a 25cm x 30cm baking dish (roughly 10×12 inches). Spread it out evenly, then scatter the crumble topping over everything. Pop the dish into your preheated oven at 180°C / 350°F / gas 4 and bake for 25 to 30 minutes. It’s done when the top is golden and the edges are bubbling away.

Serve:

This is best served warm. Spoon generous helpings into bowls and top with custard, vanilla ice cream, or brandy butter for a decadent finish.

Why I Love This Recipe

I made this crumble on a Sunday afternoon, and by the evening, the house still smelled like baked fruit and spices. It’s such a comforting, nostalgic dessert, but the cranberry and citrus really elevate it. Everyone went in for seconds—including the ones who usually “don’t like dessert.” It’s cozy, festive, and so flexible.

Recipe Tips

• Use ripe but firm fruit: Overripe apples or pears can get too mushy when cooked.
• Chill the butter: Keep the butter cold when rubbing in to ensure a crisp crumble.
• Don’t skip the mince pie: It adds a surprise hit of spice and richness.
• Let it rest after baking: This helps the juices settle and makes serving easier.
• Swap the nuts: No almonds? Use pecans, walnuts, or hazelnuts.

How To Store This Jamie Oliver Apple And Pear Crumble

At Room Temperature:

Let the crumble cool completely, then cover loosely. It’s fine at room temp for up to 6 hours if you’re planning to serve it later that day.

In the Fridge:

Cover tightly or store in an airtight container. Keeps well for up to 4 days.

In the Freezer:

Let it cool fully, then transfer to a freezer-safe dish. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Preheat your oven to 180°C / 350°F. Place the crumble in an oven-safe dish and cover with foil. Heat for 10–15 minutes, or until warmed through and crispy on top.

Nutrition Facts (per serving)

• Calories: 287
• Carbs: 47.3g
• Protein: 3.7g
• Fat: 10.5g
• Sugar: 35.7g
• Fibre: 4.3g
• Sodium: 60mg (approximate)

Let’s Answer a Few Questions!

Can I make this crumble without alcohol?
Totally! Just leave it out—it’s still delicious.

What can I use instead of a mince pie?
Try a couple of crushed spiced biscuits (like gingersnaps) or extra nuts.

Can I prep this in advance?
Yes! You can make both the fruit and crumble parts ahead—store separately and assemble just before baking.

What if I don’t have cranberry sauce?
You could use raspberry jam, or even skip it and add a few more clementines for sweetness.

Can I use only apples or only pears?
Sure! Just use what you have—the balance of flavors will still be lovely.

Try More 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