Rhubarb & Apple Crumble Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Bake the crumble: Return the dish to the oven and bake for 30 to 35 minutes until the topping is golden brown and crisp.
- 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
Find it online: https://spiceupwithsophie.com/rhubarb-and-apple-crumble-recipe/
