Jamie Oliver Frozen Berry And Apple Crumble

There’s nothing quite like a warm dessert straight from the oven, and this Jamie Oliver Frozen Berry And Apple Crumble hits all the right notes. Juicy berries and sweet apples tucked under a golden, crunchy oat topping make it the ultimate cozy treat. I whipped this up on a chilly evening, and the aroma alone had the whole house gathering in the kitchen. It’s fuss-free, flexible, and downright delicious.
(inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 1kg (2.2 lbs) mixed frozen berries
• 2 eating apples (about 300g / 10.5 oz)

For the Crumble Topping:

• 100g (7 tbsp) unsalted butter, cold
• 150g (1 ¼ cups) plain flour (all-purpose flour)
• 75g (¾ cup) rolled oats
• 150g (¾ cup) granulated sugar

To Serve:

• Vanilla ice cream, to serve

How To Make Jamie Oliver Frozen Berry And Apple Crumble

Preheat the Oven:

Start by preheating your oven to 200°C (400°F, Gas Mark 6). You want it nice and hot so the topping gets crisp and golden.

Defrost the Berries:

Pop the frozen berries into a large bowl and microwave on high for about 10 minutes (800W) until they’re fully defrosted. Alternatively, let them thaw in the fridge overnight. Once defrosted, drain off the excess juice—save it if you like for a sweet drizzle later!

Prepare the Apples:

No need to peel—just roughly chop the apples into 1cm (½-inch) cubes. The skin adds a lovely texture and a bit of tartness.

Make the Crumble Topping:

Cube the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. It should feel sandy but still a bit chunky. Stir in the oats and half of the sugar—this gives it a rich, caramelised crunch in the oven.

Assemble the Crumble:

In a 30cm x 25cm (12 x 10-inch) baking dish, mix the drained berries with the chopped apples and the remaining sugar. Give it all a good toss so every bit of apple is nicely coated.

Bake:

Sprinkle the crumble topping evenly over the fruit, covering it well. Pop it into the oven and bake for 25 minutes, or until the top is golden and you see the juices bubbling at the edges. If it looks too pale, give it another 5 minutes.

Serve:

Serve warm straight from the oven with big scoops of vanilla ice cream—it melts into the crumble and creates the most dreamy bite.

Why I Love This Recipe

I made this on a weeknight when I needed something cozy but didn’t want to spend hours baking. It was so easy and turned out amazing—sweet, tangy, buttery, and crisp all in one spoonful. Everyone went back for seconds, and even the leftovers were dreamy the next day. It’s the kind of dessert that feels like a hug.

Recipe Tips

• Defrost and Drain the Berries: Removing excess juice keeps the crumble from going soggy. Save the juice to drizzle over ice cream or pancakes!
• Cold Butter is Key: It helps make the topping crumbly and light. If your kitchen is warm, chill the crumble mix before baking.
• Even Apple Chunks: Uniform pieces ensure they soften at the same rate. About 1cm cubes is perfect.
• Balance the Sugar: Mixing sugar with the fruit and crumble separately gives a better texture and caramelisation.
• Golden is Good: Don’t be afraid to bake it a few extra minutes if the top isn’t golden brown yet.

How To Store This Jamie Oliver Frozen Berry And Apple Crumble

At Room Temperature:

Leave it out, uncovered, for up to 2 hours after baking. After that, it’s best to refrigerate.

In the Fridge:

Let it cool, then cover with cling film or transfer to an airtight container. It’ll keep well for up to 4 days.

In the Freezer:

Cool completely before freezing. Wrap in foil or use a freezer-safe container. Keeps for up to 3 months. Defrost in the fridge overnight before reheating.

Reheating:

Warm in the oven at 180°C (350°F) for 10–15 minutes until hot and crisp. You can also microwave individual portions for 1–2 minutes, but the topping won’t be quite as crunchy.

Nutrition Facts (per serving)

• Calories: 320
• Carbs: 53.1g
• Protein: 4.1g
• Fat: 11.4g
• Sugar: 32.3g
• Fibre: 5.3g
• Sodium: Low (mostly from butter)

Let’s Answer a Few Questions!

Can I use fresh berries instead of frozen?
Totally! Just skip the defrosting step and bake as directed—though you might get a bit less syrup.

What apples work best for this crumble?
Any eating apple works. I used Braeburns, but Fuji or Pink Lady would be great too.

Can I make it ahead of time?
Yes! Assemble the crumble, cover, and chill for up to 24 hours. Bake just before serving.

What if I don’t have oats?
No problem—just replace them with extra flour, though you’ll miss a bit of that toasty texture.

Can I make this dairy-free?
You can! Use a plant-based butter alternative and check your ice cream for dairy-free options.

Try More Recipes:

• Jamie Oliver Hot & Crispy Ice-Cream Parcel
• Jamie Oliver Strawberry & Balsamic Tart
• Jamie Oliver Tinned Fruit Granitas
• Jamie Oliver Traybaked Pear & Ginger Tarte Tatin