APPLE CRUMBLE RECIPE JAMIE OLIVER RECIPES

Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil. Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside. Pulse in the egg until combined, stopping to scrape down the sides, if needed.

Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go. Sprinkle over the reserved mix, lightly pressing it into the cookies. Bake for 8 to 10 minutes, or until lightly golden. Leave to cool slightly, then transfer to a wire cooling rack. Yum!

CALORIES 89kcal FAT 3.8g SAT FAT 2.2g PROTEIN 1.1g CARBS 13.1g SUGAR 6.9g SALT 0.2g FIBRE 0.7g

5 Ingredients by Jamie Oliver is published by Penguin Random House ? Jamie Oliver Enterprises Limited. Photographer: David Loftus

1. You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
2. Preheat your oven to 200ºC/400ºF/gas 6.
3. Sift the flour into a bowl and add the sugar, salt and ginger.
4. Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
5. To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
6. Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
7. Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
8. Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
9. Tip: This crumble will work well with apples instead, if you prefer.

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and core the apples and pears, then quarter and chop into 3cm chunks.
3. Place in a pan on a medium heat with the cranberry sauce and booze (if using), then finely grate in the clementine zest and squeeze in the juice.
4. Cook with the lid on for 10 minutes, or until the fruit has softened, stirring occasionally, then remove from the heat and leave to cool slightly.
5. Cut the butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the sugar to add a little texture. Roughly chop and stir through the almonds or nuts, and crumble in the mince pie.
6. Transfer the fruit to a 25cm x 30cm baking dish and sprinkle over the crumble topping, then bake for 25 to 30 minutes, or until golden and bubbling. Delicious served with custard, ice cream or brandy butter.

Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil. Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside. Pulse in the egg until combined, stopping to scrape down the sides, if needed.

Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go. Sprinkle over the reserved mix, lightly pressing it into the cookies. Bake for 8 to 10 minutes, or until lightly golden. Leave to cool slightly, then transfer to a wire cooling rack. Yum!

CALORIES 89kcal FAT 3.8g SAT FAT 2.2g PROTEIN 1.1g CARBS 13.1g SUGAR 6.9g SALT 0.2g FIBRE 0.7g

5 Ingredients by Jamie Oliver is published by Penguin Random House ? Jamie Oliver Enterprises Limited. Photographer: David Loftus