Jamie Oliver’s deliciously simple apple and berry crumble recipe11/14/2023
Jamie Oliver shared his simple apple and berry crumble that can be made at home in a jiffy.
The fruity pudding has been given a “nutritious flavour boost” by Jamie Oliver, one that the chef says “really works” well for the dish.
His special addition to the apple and berry crumble that gives it that nutritious kick is granola dust.
- 800g mixed apples, such as Bramley, Braeburn, Cox
- Four teaspoons caster sugar
- 100g frozen berries
- 20g cold unsalted butter
- 50g plain flour
- 75g granola dust
- Natural yoghurt, to serve
Ingredients can be bought at Tesco online for £1.23 per serving.
READ MORE… Nigella Lawson’s apple crumble with key ingredient is perfect for autumn
Cooks in: 45 minutes
1. Preheat the oven to 190°C/375°F/gas five.
2. Peel, core and quarter the apples, then cut into chunks.
3. Place the apples in a pan with the sugar and cook over a low heat, stirring occasionally, for 10 minutes, or until slightly softened. Remove from the heat, stir through the frozen berries and leave to cool a little.
4. Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then stir in the granola dust.
5. Transfer the fruit mixture to a baking dish and sprinkle over the crumble topping.
6. Bake in the oven for 25 to 30 minutes, or until golden and crunchy. Delicious served with a dollop of yoghurt.
Each serving contains 276 calories, which is 14 percent of an adult’s reference intake.
The humble crumble may be a classic dish, but there are umpteenth variations to try.
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From a comforting apple and blackberry crumble to peanut butter berry, there are so many crumbles worth making.
One highly-rated crumble (by people online) is BBC Good Food’s rhubarb crumble.
While it takes over an hour to enjoy the dessert, half of that time is needed for the crumble to bake in the oven.
- 500g rhubarb, chopped into chunks the length of your thumb
- 100g golden caster sugar
- Three tbsp port (optional)
- For the crumble topping
- 140g self-raising flour
- 85g butter, chilled
- 50g light brown muscovado sugar
- 50g chopped walnuts (optional)
Prep: 20 minutes
Cook: One hour
1. Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and three tbsp port, if using.
2. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
3. Heat oven to 200C/180C fan/gas six
4. To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
5. Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
6. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
7. Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.
To compare to Jamie Oliver’s apple and berry crumble, this rhubarb crumble contains more calories (440) per serving.
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