This Rhubarb Apple Crumble recipe is easy to make and tastes delicious. I love crumble because it is the quintessential british dessert. It’s hard to describe the perfect crumble. The combination of the buttery, flaky crust topped with fruit, nuts and brown sugar?? I could really go on forever.

Rhubarb and apple crumble recipe

Rhubarb and apple crumble is a classic recipe that’s both sweet and tart at the same time which makes for a great pudding served with custard!

• HEALTHY

Serves	6
Skill	Easy
Preparation Time	15 Mins
Cooking Time	40 Mins
Total Time	55 Mins
Five A Day	One
Cost Range	Cheap

NUTRITION PER PORTIONRDA
Calories	288 Kcal	14%
Sugar	43.2 g	48%
Fat	4.8 g	7%
Saturated Fat	2.4 g	12%
Salt	0.15 g
Protein	4.0 g	8%
Carbohydrates	57.0 g	22%
Salt	0.15 g

This rhubarb and apple crumble is sweet, tart, and very satisfying.

This twist on a classic rhubarb crumble(opens in new tab) is the ultimate British pudding as you can use home-grown rhubarb, at its best in the late springtime, and a collection of apples. And this rhubarb and apple crumble is so easy to make, so it’s perfect if you need to whip something up in a bit of a hurry. It primarily uses store cupboard ingredients along with butter and fresh fruit. While you can serve it on its own for a simple flavour, we recommend pairing it with hot custard or with a dollop of vanilla ice cream.

Ingredients

• 600g (1lb 5oz) rhubarb, sliced into 5cm (2in) lengths
• 450g (1lb) Bramley apples, cored, peeled and cut into thick wedges
• 150g (5oz) golden caster sugar
• 25g (1oz) butter, cubed
• 50g (2oz) plain flour
• 100g (4oz) luxury muesli
• 50g (2oz) light muscovado sugar
• pinch of cinnamon

Method

1. Preheat the oven to 220°C (425°F, gas mark 7). To make the apple crumble, place the rhubarb, apples and caster sugar in a large roasting tin and roast for 20 mins until softened and lightly charred.
2. Place the butter and flour in a food processor and whizz until the mixture resembles fine breadcrumbs. Mix in the remaining ingredients.
3. Spoon the cooked fruit into a baking dish and scatter over the crumble mixture. Bake for 15-20 mins until golden. Delicious served with crème fraîche.

Top tips for making rhubarb and apple crumble:

Want your crumble with a little more crunch? Add some chopped or ground almonds into the mixture. It will also give your crumble topping a delightful nutty flavour.

Ingredients

• 450g rhubarb , cut into 3cm slices
• 350g apples (Bramley or Granny Smith work well), peeled and cut into 3cm chunks
• 1 vanilla pod , split open or 1 tsp vanilla paste or extract
• 120g golden caster sugar
• ice cream or custard, to serve

For the topping

• 200g plain flour
• 1 tsp ground ginger (optional)
• 100g cold salted butter , chopped
• 70g light soft brown sugar

Method

• STEP 1Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
• STEP 2Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.

Apple and rhubarb crumble

Whip up this family autumn dessert favourite and watch the sighs of satisfaction as you take this gorgeous dish out of the oven.OCT 21, 2020 2:00PM

• 15 mins preparation
• 40 mins cooking
• Serves 4

There are few desserts more comforting on a cool winter’s evening than the humble crumble. Packed full of warm, tender stewed fruits and topped with a sweet, crunchy oat-based topping, you’ll get an explosion of flavour and texture with every mouthful.

Ingredients

Crumble

• 1/2 cup plain flour
• 90 gram cold butter, chopped
• 1/2 cup brown sugar
• 1/4 cup shredded coconut
• 1/4 cup rolled oats
• 1/2 teaspoon ground cinnamon

Filling

• 4 granny smith apples, peeled, cored, cut into chunks
• 1/4 cup water
• 1/2 bunch rhubarb, leaves removed, trimmed, washed, roughly chopped
• 1/3 cup caster sugar

Method

Apple and rhubarb crumble

• 1Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a medium ovenproof dish.
• 2In a medium saucepan, combine apple and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4-5 minutes, until almost tender.
• 3Add rhubarb and sugar. Simmer, stirring, 2-3 minutes, or until rhubarb is just tender. Drain excess liquid. Spoon mixture into prepared dish.
• 4To make crumble: Sift flour into a medium bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir remaining crumble ingredients through. Sprinkle evenly over fruit.
• 5Bake 25-30 minutes, until golden and bubbly. Serve warm with cream or ice-cream.

Notes

Tips: Store any leftover rhubarb in an airtight container in the fridge for up to 5 days. If you prefer a crunchier crumble, add 1/4 cup chopped pecans or walnuts to the crumble mix.

APPLE AND RHUBARB CRUMBLE

Apple and Rhubarb Crumble – A deliciously sweet and perfectly spiced apple and rhubarb filling that is topped with a generous amount of buttery crumble. This Apple and Rhubarb Crumble makes a perfect winter dessert served warm with custard or ice cream!

APPLE AND RHUBARB CRUMBLE RECIPE

I have the perfect autumn/winter dessert for you!

This Apple Rhubarb Crumble is a delicious combination of perfectly spiced chunks of apple and rhubarb topped generously with a layer of sweet, buttery crumble.

The crumble topping is made up of butter, flour, oats, brown sugar, and a hint of cinnamon. I could literally eat that stuff on its own by the spoonful – it’s just SO GOOD.

Enjoy this crumble warm with a scoop of vanilla ice cream or custard, and you have the most comforting dessert.

If you’re a fan of crumble recipes, you need to add this apple and rhubarb version to you list. My family absolutely loved it, and I’m sure yours will too!

INGREDIENTS YOU’LL NEED

Here’s a list of ingredients you’ll need to make this crumble. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Rhubarb: You’ll need 500g once its already chopped, which is about 16-oz.
• Apples: You’ll want 3 apples. I used Braeburn, but you can use your favourite. I also left mine un-peeled.
• Light brown sugar
• Plain/all-purpose flour
• Ground cinnamon
• Ground ginger
• Ground nutmeg

For the crumble topping, you’ll need:

• Unsalted butter
• Plain/all-purpose flour
• Rolled oats: If desired, you may also use quick porridge oats.
• Light brown sugar
• Ground cinnamon

HOW TO MAKE APPLE AND RHUBARB CRUMBLE

To make this crumble, simply grab a large mixing bowl (or the oven dish you’ll be using) and combine the rhubarb, apples, sugar, flour, and spices until fully coated.

Spoon into a large ovenproof dish that is at least 2-inch deep, and bake for 10 minutes.

For the crumble, rub the butter into the flour until the mixture resembles breadcrumbs. Be sure not to combine to the point it starts to become doughy.

Stir in the oats, sugar, and cinnamon. Get your hands in there to really mix them together.

Sprinkle evenly over the rhubarb and apple mixture and bake for a further 30 – 40 minutes, or until the filling is tender and the topping is golden brown.

Serve warm with a scoop of vanilla ice cream or custard.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

THIS APPLE AND RHUBARB CRUMBLE IS:

• super quick and easy to throw together
• perfectly sweet and loaded with warm spices
• delicious served warm with ice cream or custard
• the perfect autumn/winter dessert
• the MOST comforting dessert you’ll ever make!

How long will this crumble last? This crumble and any leftovers can be covered and stored in the fridge for up to 4 days.

Can I freeze this crumble? Yes! This crumble also freezes well for up to 3 months. Thaw overnight in the fridge, and warm up as desired.

Want to make individual servings of this crumble? Simply spoon the fruit filling into 4-oz ramekins, top with the crumble, and bake until the filling is tender and the topping is golden brown.

This recipe can easily be halved to fit a much smaller oven dish or if you don’t have many ramekins.