Jamie Oliver Apple Crumble Cake

When I first tried the Jamie Oliver Apple Crumble Cake, I was immediately hooked by its cozy texture and comforting flavor. It’s the kind of bake that feels like a warm hug—soft, buttery sponge meets crunchy, cinnamon-laced crumble. What surprised me most was how beautifully it balanced sweetness with the slight tartness of the apples. This recipe quickly became a go-to treat in our house. (inspired by Jamie Oliver)

Ingredients Needed

For the Crumb Topping:

• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, melted
• 2 1/2 cups (313g) all-purpose flour (spooned & leveled)

For the Cake:

• 2 1/2 cups (313g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 1/4 cups (250g) granulated sugar
• 3 large eggs, at room temperature
• 1 cup (240g) full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (250g) peeled chopped apples (about 2 medium apples)
• 1/4 teaspoon ground cinnamon
• Maple, vanilla, or caramel icing (optional, for drizzling)

How To Make Jamie Oliver Apple Crumble Cake

Preheat the oven and prep your pan:
Set your oven to 350°F (177°C) and grease a 9×13-inch pan or line it with parchment paper. Set it aside while you get on with the crumble and batter.

Make the crumb topping:
In a medium bowl, stir together the brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and mix gently. Then, with a fork, work in the flour just until crumbles form. Don’t overdo it—you want those lovely rustic chunks.

Prepare the dry mix for the cake:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This helps everything distribute evenly later.

Cream the butter and sugar:
Using a stand or handheld mixer, beat the softened butter and sugar on high speed until the mixture turns pale and fluffy—about 2 minutes. Scrape down the sides, then mix in the eggs, sour cream, and vanilla. The mixture might look slightly curdled, and that’s totally fine.

Bring it all together:
Slowly add in the dry ingredients on low speed, mixing just until you have a thick, smooth batter.

Prep the apples:
Toss the chopped apples in cinnamon to give them that cozy autumn flavor. Set aside.

Assemble the cake:
Pour the cake batter into your prepared pan, smoothing it out. Layer the cinnamon apples on top, then sprinkle over the crumb topping. Press the topping gently into the cake so it sticks nicely and doesn’t slide off during baking.

Bake it up:
Pop the cake into the oven and bake for 45–55 minutes. Start checking around the 45-minute mark by inserting a toothpick into the center—it should come out clean when it’s ready. If the top is browning too fast, loosely cover with foil.

Cool and enjoy:
Let the cake cool on a wire rack for at least 30–45 minutes. Serve warm or at room temperature, with a drizzle of icing if you fancy.

Why I Love This Recipe

I made this cake on a rainy weekend when all I wanted was something homey and sweet. My partner couldn’t stop sneaking forkfuls straight from the pan. It’s the kind of bake that feels both nostalgic and a little indulgent. Plus, it makes your kitchen smell like heaven.

Recipe Tips

• Don’t Overmix: Stop mixing as soon as the flour disappears into the batter to keep it soft.
• Room Temp Everything: Helps with even mixing and a better rise in the oven.
• Press That Crumble: Lightly press the topping into the batter so it doesn’t fall off when slicing.
• Check Early: Ovens vary, so peek in around 45 minutes to avoid overbaking.
• Icing Options: Maple icing adds a cozy sweetness, while vanilla keeps it classic.

How To Store This Jamie Oliver Apple Crumble Cake

At Room Temperature

Keep it covered on the counter for up to 2 days. It’s best eaten slightly warm or room temp.

In the Fridge

Store in an airtight container for up to 5 days. Warm slices gently before serving to bring back that fresh-baked texture.

In the Freezer

Wrap individual slices in cling film and foil, or store the whole cake in an airtight container. Freeze for up to 3 months.

Reheating

Microwave slices for 15–20 seconds or reheat in a 300°F oven until warmed through. Add icing after reheating if you’re using it.

Nutrition Facts (per serving)

• Calories: 540
• Carbs: 62g
• Protein: 7g
• Fat: 30g
• Sugar: 23g
• Fibre: 1g
• Sodium: 310mg

Let’s Answer a Few Questions!

Can I use a different fruit instead of apples?
Totally! Try pears or even mixed berries—just adjust the sugar depending on the fruit’s sweetness.

Can I make it ahead of time?
Yes! Bake it the day before and store it covered. It actually gets better after resting overnight.

Do I need to peel the apples?
I recommend peeling for the best texture, but if you love a rustic feel, you can leave the skin on.

What’s the best icing for this cake?
Maple or caramel icing adds a rich, fall-inspired touch, but vanilla keeps things classic.

Can I make this gluten-free?
Sure! Just swap the flour for your favorite gluten-free blend and make sure your baking soda/powder are GF-certified.

Try More Recipes:

• Jamie Oliver Apple And Blueberry Crumble
• Jamie Oliver Apple And Plum Crumble
• Jamie Oliver Autumn Apple Crumble
• Jamie Oliver Apple And Pear Crumble