Rhubarb & Apple Crumble Recipe

Introduction

This Rhubarb & Apple Crumble is a delightful combination of tart rhubarb and sweet apples topped with a buttery, golden crumble. It’s an easy dessert that’s perfect for cozy evenings and pairs wonderfully with ice cream or custard.

Ingredients

• 450g rhubarb, cut into 3cm slices
• 350g apples (Bramley or Granny Smith), peeled and cut into 3cm chunks
• 1 vanilla pod, split open or 1 tsp vanilla paste or extract
• 120g golden caster sugar
• 200g plain flour
• 1 tsp ground ginger (optional)
• 100g cold salted butter, chopped
• 70g light soft brown sugar
• Ice cream or custard, to serve

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Toss the rhubarb, apples, vanilla, and golden caster sugar together in an ovenproof dish. Roast for 10 minutes to soften the fruit.
2. Step 2: In a large bowl, mix the plain flour and ground ginger (if using). Rub in the cold, chopped butter using your fingertips until the mixture resembles chunky breadcrumbs.
3. Step 3: Stir the light soft brown sugar into the crumble topping. Evenly sprinkle this mixture over the roasted fruit in the dish.
4. Step 4: Return the dish to the oven and bake for a further 30-35 minutes, or until the crumble topping is lightly golden brown and crisp.
5. Step 5: Serve warm with a generous helping of ice cream or custard for a comforting finish.

Tips & Variations

• For extra crunch, add a handful of chopped nuts such as walnuts or almonds to the crumble topping.
• If you prefer a spiced crumble, increase the ground ginger or add a pinch of cinnamon.
• Use tart apples like Granny Smith or Bramley for a balanced sweetness against the rhubarb.
• Make the crumble topping in advance and store it in the fridge until ready to use for quicker preparation.

Storage

Store any leftover crumble in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 160°C until warmed through to maintain the crisp topping. Avoid microwaving as this can make the crumble soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Thaw it completely and drain any excess liquid before mixing with the apples and sugar to prevent the crumble from becoming too watery.

Can I make this crumble gluten-free?

Absolutely. Substitute the plain flour with a gluten-free flour blend suitable for baking. The texture of the crumble may vary slightly but will still be delicious.

Rhubarb & Apple Crumble Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

This classic Rhubarb & Apple Crumble combines tart rhubarb and crisp apples with a fragrant hint of vanilla, topped with a buttery, golden crumble. Roasted fruit and crumbly topping create a comforting dessert perfect for any season, served warm with creamy ice cream or custard.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

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Fruit Filling

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

Crumble Topping

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

To Serve

• Ice cream or custard

Instructions

1. Preheat and prepare fruit: Heat the oven to 200°C (180°C fan/gas mark 6). In an ovenproof dish, toss together the rhubarb, apples, split vanilla pod (or vanilla paste/extract), and golden caster sugar, coating the fruit evenly.
2. Roast the fruit: Place the dish in the oven and roast the fruit mixture for 10 minutes to soften and release juices, intensifying the flavors.
3. Make the crumble topping: While the fruit roasts, mix the plain flour and ground ginger (if using) in a large bowl. Rub the cold salted butter into the flour mixture using your fingertips until it resembles chunky breadcrumbs. Stir in the light soft brown sugar evenly.
4. Assemble the crumble: Remove the fruit from the oven after 10 minutes and evenly sprinkle the prepared crumble topping over the fruit, covering it completely.
5. Bake the crumble: Return the dish to the oven and bake for 30 to 35 minutes until the topping is golden brown and crisp.
6. Serve: Allow the crumble to cool slightly before serving. Enjoy warm topped with ice cream or custard for a classic comforting dessert.

Notes

• Use tart apples like Bramley or Granny Smith for the best balance with the rhubarb’s tartness.
• Ground ginger is optional but adds a lovely spicy warmth to the crumble topping.
• Make sure the butter is cold when rubbing into the flour to achieve a crumbly texture.
• The vanilla pod can be substituted with vanilla extract or paste for convenience.
• Leftover crumble can be refrigerated and gently reheated before serving.
• To make it dairy-free, substitute butter with a plant-based margarine and serve with dairy-free ice cream or custard.

Keywords: Rhubarb crumble, apple crumble, fruit crumble, British dessert, baked crumble, rhubarb recipe, easy dessert, autumn dessert