Jamie Oliver’s Christmas Crumble is a festive twist on the classic British dessert, packed with seasonal flavor and comforting texture. Made with apples, pears, cranberry sauce, citrus zest, and a crunchy topping that cleverly includes a crumbled mince pie, this dish feels both nostalgic and inventive. It’s the perfect low-effort, high-reward dessert for Christmas dinner or holiday gatherings.
Why Everyone Will Love This Recipe
- Loaded with festive fruit and warming citrus
- Cleverly uses a mince pie in the crumble topping
- Crunchy, nutty topping with soft, jammy fruit beneath
- Easy to scale up for a crowd
- Delicious with custard, ice cream, or brandy butter
What Is Christmas Crumble?
Christmas crumble is a seasonal variation of the classic fruit crumble, traditionally served in the UK during the holidays. Jamie Oliver’s version elevates the dish with pears, cranberry sauce, clementine zest, festive nuts, and a splash of booze if you fancy it. The addition of a mince pie in the topping adds spice, sweetness, and unmistakable Christmas character.
Cooking Tips
- Use a mix of apples and pears for the best balance of sweetness and texture.
- Cranberry sauce adds tang—taste before adding extra sugar.
- The mince pie should be crumbled, not blended, for texture.
- Don’t overwork the crumble topping; rustic is best.
- Let the crumble rest for 10 minutes after baking so it sets slightly.
Frequently Asked Questions
Can I make this crumble ahead of time?
Yes. Assemble the crumble up to 24 hours ahead, cover, and refrigerate. Bake just before serving.
What kind of apples work best?
Firm eating apples like Braeburn, Gala, or Honeycrisp hold their shape well.
Is the alcohol necessary?
Not at all. It adds warmth and depth, but the crumble is just as delicious without it.
Can I use different nuts?
Absolutely. Almonds, hazelnuts, pecans, or mixed festive nuts all work beautifully.
What should I serve it with?
Custard is classic, but vanilla ice cream, whipped cream, or brandy butter are all fantastic.
How to Store
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through.
How to Freeze
Freeze the unbaked or baked crumble tightly wrapped for up to 2 months. Thaw overnight in the fridge and reheat in the oven until bubbling.
Ingredients
- 1.5 kg mixed eating apples and pears
- 100 grams quality cranberry sauce
- Optional: 1 Tbsp sherry, brandy, Vin Santo, whisky, or rum
- 1 clementine
- 50 grams unsalted butter, cold
- 100 g plain flour
- 50 grams golden caster sugar
- 50 grams flaked almonds or unsalted festive nuts
- 1 mince pie (about 60 g)
- Pinch of sea salt
How to Make Jamie Oliver’s Christmas Crumble
- Preheat the oven to 180°C / 350°F / gas 4.
- Prepare the fruit: Peel and core the apples and pears. Cut into 3 cm chunks.
- Cook the fruit: Place fruit in a pan over medium heat with cranberry sauce and alcohol (if using). Finely grate in the clementine zest and squeeze in the juice. Cover and cook for 10 minutes, stirring occasionally, until softened. Remove from heat and cool slightly.
- Make the crumble topping: Cube the butter and add to a bowl with flour and a pinch of salt. Rub together with fingertips until it resembles breadcrumbs. Scrunch in the sugar for texture.
- Add festive crunch: Roughly chop and stir in the nuts. Crumble in the mince pie.
- Assemble: Transfer fruit mixture to a 25 × 30 cm baking dish. Sprinkle crumble topping evenly over the fruit.
- Bake for 25–30 minutes, until golden, crisp, and bubbling.
- Serve warm with custard, ice cream, or brandy butter.
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