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Jamie Oliver Apple And Rhubarb Crumble

Jamie Oliver Apple And Rhubarb Crumble
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The Jamie Oliver Apple and Rhubarb Crumble is a baked fruit dessert where chopped apples and rhubarb cook beneath a loose, buttery flour topping. As it bakes, the fruit softens and releases juices, which thicken beneath the crisp crumble layer.

It reflects traditional British home baking — simple preparation, careful balance, and proper oven timing.

Ingredients

Scale

Serves 6

For the Fruit Filling

    • 3 medium tart apples (peeled, cored, chopped)

    • 300 g rhubarb (cut into 2–3 cm pieces)

    • 80 g sugar (adjust to taste)

    • 1 tbsp lemon juice

    • 1 tbsp cornflour or plain flour

For the Crumble Topping

    • 160 g plain flour

    • 100 g cold butter (cubed)

    • 90 g brown sugar

    • 40 g rolled oats

    • ½ tsp cinnamon

    • Pinch salt

Optional:

    • 30 g chopped almonds or walnuts

    • ½ tsp vanilla extract

Instructions

Step 1: Prepare the Fruit Base Properly

Preheat oven to 180°C.

In a large bowl, mix chopped apples and rhubarb with sugar, lemon juice, and cornflour. The cornflour is essential — it thickens the fruit juices during baking and prevents a watery base.

Transfer the fruit evenly into a baking dish. The layer should be level, not piled high, to ensure even cooking.

Step 2: Make the Crumble with Cold Butter

Place flour and butter in a mixing bowl. Rub together using fingertips until the mixture resembles coarse breadcrumbs.

Keep the butter cold. Warm butter creates a paste instead of crumbs, leading to a heavy topping.

Stir in brown sugar, oats, cinnamon, and salt. The mixture should remain loose and crumbly — do not press it together.

Step 3: Assemble Without Pressing

Scatter the crumble evenly over the fruit. Do not compact it. Air pockets between crumbs allow heat to circulate, creating crisp texture.

If desired, sprinkle nuts on top for extra crunch.

Step 4: Bake Until Bubbling and Golden

Bake for 35–45 minutes.

You’ll know it’s ready when:

    • The top is golden brown.

    • Fruit juices bubble visibly around the edges.

    • The centre gently bubbles when tapped.

If the topping browns too quickly, loosely cover with foil for the final 10 minutes.

Step 5: Rest Before Serving

Let the crumble rest for at least 10 minutes. This allows the fruit juices to thicken and settle, making serving easier and preventing a runny texture.

Find it online: https://jamieolivereats.uk/apple-and-rhubarb-crumble/