Jamie Oliver Apple Crumble Pie

This Jamie Oliver Apple Crumble Pie is a true comfort dessert—bursting with the sweet-tart flavor of baked apples, layered over a buttery crust, and finished with a golden cinnamon-spiced crumble. I made this pie on a chilly Sunday afternoon, and the smell alone was worth the effort. The crunchy top and juicy filling together are pure joy. (inspired by Jamie Oliver)

Ingredients Needed

For the Crust

• 1 pie crust, unbaked

For the Crumble

• 1¼ cups (150g) all-purpose flour
• ½ cup (110g) packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, melted and cooled

For the Filling

• ¼ cup (60ml) lemon juice (about 1 lemon)
• 2½ pounds apples (1.13kg), Granny Smith or Honeycrisp
• ⅔ cup (133g) granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅓ cup (40g) all-purpose flour

How To Make Jamie Oliver Apple Crumble Pie

Prep the Pie Crust:

Start by preheating your oven to 400°F (200°C). Roll your chilled pie dough into a circle about 12–14 inches across and gently lay it into a 9-inch pie dish. Trim the edges with about an inch overhang, fold them under, and crimp them. Then, pop the dish in the freezer while you prepare the filling and crumble. This keeps your crust crisp and helps it hold its shape.

Make the Crumble Topping:

In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Then pour in the melted butter. You’re aiming for chunky crumbs, not a smooth paste—so don’t overmix! If it seems too sticky, just chill it for a few minutes and break it up with your fingers.

Prepare the Apple Filling:

Peel, core, and slice your apples (I went with Granny Smiths for that tangy bite). Toss them in lemon juice right away to prevent browning. Add the sugar, cinnamon, nutmeg, and flour, and mix until every slice is evenly coated. Pile the apples into your frozen pie crust, pressing them down and creating a gentle mound in the center.

Bake the Pie:

Set the pie on a rimmed baking sheet (just in case the filling bubbles over) and bake at 400°F for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for another hour. You’re looking for a golden crust and bubbling filling. If your pie starts browning too fast, tent it with foil halfway through.

Cool and Serve:

This part is tough—resist the urge to cut in too soon! Let the pie cool completely at room temperature for about 4 hours. It helps the filling set and makes slicing much easier. I served mine with a big scoop of vanilla ice cream, and it was absolute heaven.

Why I Love This Recipe

The first time I made this Jamie Oliver Apple Crumble Pie, it was for a family get-together—and it disappeared in minutes. It’s simple but satisfying, with just the right balance of textures. I especially love how the crumble adds a rustic charm while keeping things cozy and unfussy.

Recipe Tips

• Best Apples: Go for firm apples like Granny Smith or Honeycrisp so they hold their shape while baking.
• Don’t Skip Freezing the Crust: It really helps prevent shrinking and gives you a flaky base.
• Chunky Crumble is Key: If it gets too wet, a quick chill will help you reshape the topping.
• Protect Your Oven: Always bake on a tray to catch any juicy overflow.
• Be Patient: Letting it cool fully ensures perfect slices every time.

How To Store This Jamie Oliver Apple Crumble Pie

At Room Temperature

Okay for up to 6 hours if you’re serving the same day.

In the Fridge

Wrap the pie or store slices in an airtight container. Keeps well for up to 4 days.

In the Freezer

Wrap tightly in cling film and foil. Freeze for up to 3 months. Defrost in the fridge overnight.

Reheating

Warm individual slices in the oven at 325°F (165°C) for 10–15 minutes or microwave for 30 seconds to 1 minute.

Nutrition Facts (per serving)

• Calories: 482
• Carbs: 80g
• Protein: 4g
• Fat: 18g
• Sugar: 45g
• Fibre: 5g
• Sodium: 210mg

Let’s Answer a Few Questions!

Can I use store-bought pie crust?
Totally! A good quality store-bought crust works just fine here and saves time.

What’s the best way to slice the apples?
I prefer thin, even slices so they cook uniformly. About ¼ inch thick works great.

Can I add nuts to the crumble?
Absolutely! Chopped pecans or walnuts add great crunch and a nutty twist.

Do I need to blind bake the crust?
Nope! Freezing it before baking helps keep it crisp without blind baking.

Can I use other fruits?
Sure! Pears work beautifully or mix in a few berries for extra color and flavor.

Try More Recipes:

• Jamie Oliver Frozen Berry And Apple Crumble
• Jamie Oliver Hot & Crispy Ice-Cream Parcel
• Jamie Oliver Strawberry & Balsamic Tart
• Jamie Oliver Tinned Fruit Granitas