Jamie Oliver’s 5-Ingredient Apple Dessert Is My Favorite (It’s So Delicious)

Picture this: You’re in the mood for something sweet and the store-bought cookies in the cabinet won’t cut it. You think, I don’t have ingredients to make anything, do I? Then it clicks. You do have ingredients to make an apple crumble! Welcome to a true scenario I've experienced.

I typically have apples around for snacking and besides that, all the ingredients for apple crumble are baking staples, like flour, butter, and sugar. One moment I’m pouting over how there’s nothing good to eat and the next, the aromatic smell of sweet apples are wafting through my home. 

Recently, I came across Jamie Oliver’s five-ingredient apple crumble recipe. It caught my attention because the recipe looked so easy, and it's become my go-to apple crumble recipe.

Why I Love Jamie Oliver’s Easy Apple Crumble 

Despite calling for just apples, sugar, flour, and butter, Jamie’s recipe tasted impressive. The apples had a marvelously soft texture and the topping was so so crunchy. The apples shined, not being bogged down by extra ingredients. To my delight, the crumble made my house smell amazing. Plus, it was fast to put together and throw into the oven.

The Best Apples for Apple Crumble

Jamie calls for “mixed apples” including Bramleys, a tart baking apple commonly found in the U.K.. I used only Granny Smiths, a easy substitute for those living stateside. Baked apple desserts run the risk of being cloyingly sweet, so you’ll want to reach for a tart variety. Winesap and Cripps Pink are good choices too.

Tips For Making Jamie Oliver’s Apple Crumble 

• Flavoring: I omitted the lemon zest in Jamie’s recipe and used ground cinnamon. I added a teaspoon to the apples while they cooked on the stove and a teaspoon to the crumble topping. 
• Apples: Peeling the apples isn’t strictly necessary. I kept the skin on mine to save time. However, the apple peel turned Shrek-green as they baked. So there’s value in peeling for aesthetics alone.
• Sugar: I used granulated sugar instead of golden caster sugar. Alternatively, use light or dark brown sugar. It won't make a big difference.
• Measurements: The British measurements for the recipe convert to about 3 1/3 pounds apples, 3/4 cup of sugar, 1/4 cup (half a stick) of butter, and 3/4 cup of all-purpose flour. 
• Proportions: I halved the recipe, using an 8x8-inch pan. 
• Serving: I served my crumble with a dollop of Greek yogurt. You can also serve with whipped cream, vanilla ice cream, or sour cream! 

I can’t wait to make Jamie Oliver’s apple crumble all fall long… as much for the taste as for filling my home with the delicious scent of baked apples.