When I first stumbled upon Jamie Oliver’s Apple and Rhubarb Crumble recipe, I was in the middle of a lazy Sunday afternoon. I’d just bought some fresh rhubarb from the local market, and for some reason, the idea of turning those tart stalks into something warm, comforting, and sweet just felt right. The recipe was simple enough, but something about the blend of apples and rhubarb felt like the perfect marriage of flavors. That moment sparked a little tradition for me. Every time the seasons change, I find myself reaching for this recipe-whether it’s for a cozy family dinner or an evening dessert for one (with a generous scoop of ice cream, of course).
What I love about this recipe is that it’s both nostalgic and modern. It combines ingredients you’ve known your whole life, but the method feels new and exciting. It’s a dessert you can make with your eyes closed, but you’ll still impress everyone who tastes it.
Jamie Oliver’s Apple And Rhubarb Crumble Recipe
This recipe is simple, flavorful, and incredibly satisfying. It’s the kind of dessert that everyone in your household will fight over. The tartness of the rhubarb perfectly complements the sweetness of the apples, and the crumble topping-oh, the topping-adds the perfect crunchy finish. Here’s how it goes:
- Base: A mix of apples and rhubarb-seasoned with sugar and a little hint of cinnamon or vanilla.
- Crumble topping: A buttery, oaty, crunchy topping that will be hard to resist.
- Baking: Everything comes together in a warm oven until golden and bubbling.
Ingredients Needed
It doesn’t take much to make this dessert shine. You probably have most of these ingredients already in your kitchen. But if you don’t, these are all easy to find at any grocery store:
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For The Filling
- 4 large apples (Granny Smith works great)
- 4-5 rhubarb stalks (fresh, not frozen)
- 100g (1/2 cup) brown sugar (you can use white if needed)
- 1 tsp ground cinnamon or ground ginger (optional but nice)
- 1 tbsp lemon juice
- A pinch of salt
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For The Crumble Topping
- 150g (1 cup) plain flour
- 100g (1/2 cup) butter, cold and cubed
- 100g (1 cup) oats
- 50g (1/4 cup) brown sugar
- 1 tsp vanilla extract (optional)
These ingredients create a balance between tart, sweet, and savory elements, and the rhubarb will give you that tangy flavor that keeps things interesting. If you’ve got a sweet tooth, don’t hesitate to add a little more sugar-but trust me, the natural sweetness of the apples balances things out perfectly.
How To Make Jamie Oliver’s Apple And Rhubarb Crumble
Making this crumble is a bit of a dance between prep and patience, but the end result is worth every second. Here’s how to go about it:
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Prep The Filling
- Peel and chop the apples into small chunks. Cut the rhubarb into 1-inch pieces.
- In a bowl, toss them together with brown sugar, cinnamon, lemon juice, and a pinch of salt. Set aside and let the sugar work its magic, drawing out the juices from the fruit.
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Make The Crumble Topping
- In another bowl, rub the cold, cubed butter into the flour until it looks like breadcrumbs. Don’t stress too much; it doesn’t need to be perfect.
- Stir in the oats and sugar, then add the vanilla extract if you’re using it.
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Assemble The Crumble
- Pour the fruit mixture into a baking dish (about 8×8 inches).
- Sprinkle the crumble topping evenly over the fruit, making sure to cover it entirely.
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Bake It
- Preheat your oven to 180°C (350°F). Bake for 35-45 minutes, or until the top is golden and the filling is bubbling around the edges.
- If the top is getting too dark before the fruit is cooked, cover the crumble with some foil and continue baking.
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Serve
- Let it cool for about 10 minutes (if you can wait that long!). Serve with a generous scoop of vanilla ice cream or a dollop of thick cream.
Ingredient Science Spotlight
When it comes to cooking, I’ve always been curious about the ’why’ behind the ingredients. This Apple and Rhubarb Crumble is a perfect example of how understanding the science behind each ingredient can elevate your dish. Let’s take a look at a few:
- Rhubarb: Rhubarb is naturally very tart due to high levels of oxalic acid. That’s why it pairs so perfectly with apples-apples are sweet and help balance out that tartness. The sugar you add in the filling helps to draw out the juices from the fruit, creating a syrupy base that thickens as it bakes.
- Butter in the Crumble: Butter adds not just flavor, but moisture and tenderness to the crumble topping. The key is to keep it cold so the fat doesn’t fully blend into the flour; this creates that signature crisp and crumbly texture. The oats add a hearty, chewy element to the topping.
- Sugar: Sugar does more than sweeten the dish; it also helps caramelize the top and edges, giving you that golden, crunchy topping that’s so irresistible.
Expert Tips
- Texture matters: If you want the perfect crumble topping, don’t overwork the butter into the flour. It should still be a little chunky, with visible bits of butter. When baked, these chunks create those crispy, golden pockets that everyone loves.
- Layer your fruits: For the best flavor distribution, layer the apples and rhubarb. That way, the juices can mix together and infuse every bite with their sweet-tart harmony.
- Use a baking dish with shallow sides: This allows the top to crisp up beautifully and prevents the filling from becoming too watery.
- Serve with a twist: While vanilla ice cream is a classic pairing, try serving this crumble with Greek yogurt for a tangy, creamy contrast. Or, for a special touch, drizzle some salted caramel sauce over the top.
Recipe Variations
Jamie’s version is wonderful, but there are always ways to make it your own. Here are a few ideas:
- Add some spice: Try adding a pinch of ground ginger or nutmeg to the filling for a little warmth.
- Use different fruit: Swap out the apples for pears or plums for a different flavor profile. You could also use mixed berries with rhubarb for a more tangy, jam-like filling.
- Nutty crumble topping: Add some chopped almonds, pecans, or walnuts to the crumble topping for an extra crunch and a rich, nutty flavor.
- Go gluten-free: Substitute the plain flour with gluten-free flour and oats for a gluten-free variation. Just make sure the oats are certified gluten-free.
Final Words
This Apple and Rhubarb Crumble has been a go-to recipe for me over the years. Whether I’m baking it for a holiday dessert or making it as a mid-week treat, it’s one of those recipes that never fails to impress. The balance between the tart rhubarb, the sweet apples, and the crisp topping is the definition of comfort food.
If you’ve never made a crumble before, this one is a great place to start. It’s forgiving, easy, and always delicious. Plus, there’s something inherently satisfying about pulling a warm crumble out of the oven, ready to be devoured.
FAQs
Can I Use Frozen Rhubarb For This Crumble?
Yes, frozen rhubarb works great. Just make sure to thaw and drain it well before using.
What’s The Best Type Of Apples To Use For The Crumble?
A mix of tart apples like Bramley and sweet apples like Gala gives the perfect balance of flavors.
Can I Make The Crumble Topping Ahead Of Time?
Absolutely! You can prepare the crumble topping and store it in the fridge for a day or two before baking.