Jamie Oliver Apple And Rhubarb Crumble

Let’s talk crumble. Not just any crumble—Jamie Oliver Apple And Rhubarb Crumble. This isn’t a polished dessert. It’s a hot mess of tart and sweet, buttery and crunchy. It smells like a memory. Like rainy Sunday afternoons and borrowed jumpers and someone humming in the kitchen.

I didn’t expect to fall for it. But here we are. I made it when the heating broke and the only warmth came from the oven. Inspired by Jamie Oliver. Naturally.

Ingredients Needed

For the fruit:

• 4 tbsp butter (half for the fruit, half for the crumble)
• 450g rhubarb, hacked into chunks—not too neat
• A splash of port if you’re feeling bold (about 3 tbsp)
• 450g apples, peeled, cored, sliced—but not too thin
• 100g caster sugar

For the crumble:

• 200g plain flour
• 120g rolled oats—the chunky kind
• 200g caster sugar

How To Make Jamie Oliver Apple And Rhubarb Crumble

1. Start by switching on the oven. 180°C if you’re keeping track (160°C with the fan, 356°F if you speak Fahrenheit). Just get it warming while you do everything else.
2. Grab a big saucepan. Melt half the butter—watch it fizz, then drop in the rhubarb. Let it slump and soften for a few minutes. If you’ve got that port, now’s the time. It’ll hiss, maybe even spit a little. Good sign. Give it a second to calm down.
3. Toss in the apples and sugar. Stir gently—don’t mash. Let them hang out for two minutes, just enough to take the edge off the rawness. Then kill the heat.
4. Now the topping. In a bowl that’s seen better days, mix your flour, oats, and sugar. Add the rest of the butter, cut into rough chunks. Use your fingers, like you’re making sand at the beach. You want clumps. You want texture. No uniformity here.
5. Pour the fruit into a dish—deep enough to hold all that bubbling juice. Spoon the crumble on top, rough and uneven. It should look like the surface of some far-off planet. Into the oven it goes. Somewhere between 30 and 45 minutes. Don’t overthink it. When the top’s golden and you hear bubbling at the edges, it’s time.
6. Serve while it’s still hissing. With ice cream if you’ve got it, or custard if you’re old-school. Or both. No rules.

Why I Love This Recipe

First time I made it, I was annoyed. Didn’t want to cook. But then it came out—smelled like home. Everyone went quiet at the table, in that way people do when they’re eating something honest. It’s not fancy. That’s the point. It’s familiar and chaotic and good.

Recipe Tips

• Cold butter. Don’t skip this. It makes the topping properly nubbly.
• Peel the apples—or don’t. Texture changes. Your call.
• Rhubarb can be a diva. Tart. Adjust sugar if needed.
• Use your hands. Forks are useless here.
• Serve hot. Always.

How To Store This Jamie Oliver Apple And Rhubarb Crumble

• At Room Temperature: If you’re planning to eat it later the same day, just cover it. Tea towel’s fine. Leave it on the counter.
• In the Fridge: Chuck the leftovers in something with a lid. Three days, give or take. Reheat before eating—cold crumble is a sad affair.
• In the Freezer: Wrap it tight. Foil, cling film, whatever keeps the freezer burn out. It’ll keep for a good three months. Let it thaw in the fridge overnight.
• Reheating: Back in the oven—180°C for 15 mins or so. Or blast a bowl in the microwave for 90 seconds. Depends on your mood (and your patience).

Let’s Answer a Few Questions! (FAQs)

Can I use frozen fruit?
Sure. Just let it thaw. Drain the extra liquid. Nobody wants watery crumble.

Don’t have caster sugar?
Use granulated. No one’s grading you.

Do I really need to peel the apples?
Nah. Peels add chew. But it’s a vibe thing.

How do I know it’s done?
Listen for the bubbling. Look for golden topping. Trust your senses.

Can I make it ahead?
Yes. Prep it, stash it in the fridge. Bake when you’re ready. Maybe tack on a few extra minutes.

Nutrition Facts (per serving)

• Calories: 307.2
• Carbs: 40.6g
• Protein: 2.6g
• Fat: 15.7g
• Sugar: 13.3g
• Fibre: 2.7g
• Sodium: 205.2mg

Try More Recipes:

• Jamie Oliver Baked Apples
• Jamie Oliver Black Forest Trifle
• Jamie Oliver’s Hummingbird Cake