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Jamie Oliver Apple Crumble with Oats

Jamie Oliver Apple Crumble with Oats
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A classic British apple crumble with a crunchy, buttery oat topping and a warm, cinnamon-spiced apple filling. Perfect served with custard, cream, or vanilla ice cream for a comforting dessert.

Ingredients

Scale
  • 1.5 lbs (about 6 medium) Braeburn or Granny Smith apples, peeled, cored, and cut into 1-inch chunks
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 cup (1 stick / 113g) cold unsalted butter, cut into small cubes
  • 1 cup (80g) rolled oats
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (55g) packed light brown sugar
  • 1/4 tsp kosher salt

Instructions

  1. Preheat the oven to 375°F / 190°C. Place a rack in the center of the oven. Have a 1.5-quart (1.4 L) baking dish ready.
  2. In a large bowl, combine the chopped apples with the lemon juice, granulated sugar, and cinnamon. Toss well to coat evenly. The lemon juice prevents the apples from browning and brightens the flavor.
  3. Transfer the apple mixture to the baking dish and spread into an even layer. Set aside while you make the topping.
  4. In a separate medium bowl, whisk together the rolled oats, flour, and kosher salt. Add the cold cubed butter. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This ensures a flaky, tender crumble.
  5. Add the brown sugar to the oat mixture and toss with a fork to incorporate. Do not overmix or the crumble will become dense. The mixture should be clumpy but not wet.
  6. Sprinkle the crumble topping evenly over the apples in the baking dish. Do not press it down; a loose topping bakes up crispier.
  7. Place the dish on a baking sheet to catch any bubbling juices. Bake for 40 to 45 minutes, or until the topping is deep golden brown and the apple filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil after 30 minutes.
  8. Remove from the oven and let the crumble rest on a wire rack for at least 10 minutes. This allows the filling to set slightly so it doesn’t run when served.
  9. Serve warm in bowls, with a generous dollop of custard, clotted cream, or vanilla ice cream.
  10. Leftover crumble can be stored covered in the refrigerator for up to 3 days. Reheat in a 350°F / 177°C oven for 10 minutes or until warmed through, or microwave individual portions for 1 minute.

Notes

Store leftover crumble covered in the refrigerator for up to 3 days. To freeze, assemble the unbaked crumble (without baking), wrap tightly in foil and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time. Reheat baked crumble in a 350°F / 177°C oven for 10 minutes or until hot; avoid microwaving the topping as it will lose its crunch.

Nutrition

Keywords: apple crumble, oat crumble, British dessert, baked apple, Jamie Oliver dessert, autumn dessert, easy crumble, oat topping, warm apple dessert, crumble recipe

Find it online: https://britishrecipes.uk/apple-crumble-with-oats/