Rhubarb & Apple Crumble

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This rhubarb & apple crumble is a great way to use up seasonal rhubarb! The fruit’s perfectly cooked & full of flavour and the topping is crisp, crunchy & lightly spiced. It’s best served with ice cream or custard.

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rhubarb apple crumble with vanilla ice cream

You really can’t beat a homemade crumble, especially when it’s made with seasonal fruit & served with vanilla ice cream or custard! It’s a proper comforting dessert & is incredibly easy to make.

For this crumble, we’re cooking apples & rhubarb in sugar & vanilla, topping it with a nutty almond crumble topping that’s lightly spiced with ginger & cinnamon then baking in the oven until the top’s crisp & the fruit is bubbling. This classic British dessert is super simple but tastes delicious. There’s a couple of handy tips & tricks included in this post as well, that can be used for pretty much any flavour crumble…

For more homemade desserts, take a look at our collection of dessert recipes! There’s lots to choose from here, from homemade ice creams, to pies, tarts, panna cottas, cookie dough & loads more. There’s plenty of other homemade crumbles to try as well!

What You’ll Need

  • Rhubarb – I used regular rhubarb but forced rhubarb will work as well. Use whatever is in season!
  • Apples – I like to use Braeburn apples for crumble because they hold their shape once cooked. Other cooking apples like Bramley & Granny Smith will work as well.
  • Porridge Oats – Rolled/old fashioned porridge oats work best for crumble topping.
  • Butter – I like to use unsalted butter for this recipe as it means that we can control the salt content. If you’re using salted butter, omit the salt from the topping & filling.
  • Sugar – You’ll need 3 different sugars for this crumble. Caster sugar for the filling and demerara & light brown sugar for the crumble topping. I find that this gives the best flavour & texture.
  • Flour – You’ll need plain/all purpose flour for the crumble topping.
  • Spices – The crumble topping is lightly spiced with cinnamon & ginger, which complements the apples & rhubarb perfectly!
  • Almonds – I like to add some flaked almonds to the crumble topping but this is optional.
  • Vanilla – Adding some good quality vanilla paste to the fruit filling adds extra flavour.
  • Cornflour – Used to thicken up the crumble filling slightly. Both rhubarb & apple contain a lot of juice, so the filling can be a bit watery if you don’t thicken it.
rhubarb & apple crumble with vanilla ice cream
baked crumble

How To Make Rhubarb & Apple Crumble

The key to making the best homemade crumble is to make the topping first then chill it in the fridge whilst you make the filling. This makes it crisper & crunchier once baked! I also like to cook the fruit on the stove before assembling & baking the crumble as it lets us thicken & sweeten the filling perfectly.

  1. Crumble Topping
    We make the crumble topping first, to give it plenty of time to chill in the fridge before baking (this makes it crunchier once baked!). To make the topping, we add flour, cinnamon, ginger & a pinch of salt into a mixing bowl then rub in cold butter until it resembles breadcrumbs. Next, we stir in porridge oats, sugars & flaked almonds then squeeze the mix together with our hands, to form small clumps. The mix then gets chilled in the fridge whilst we make the filling.
  2. Fruit Prep
    Next, we need to trim the rhubarb & cut into 3 cm pieces. The apples get peeled, cored & quartered then cut into 3 cm pieces as well.
  3. Cook The Filling
    To make the filling, we add the apples into a large pan with sugar, butter, vanilla, lemon juice & a pinch of sea salt then cook over a medium heat, until the apples are beginning to soften (this will take around 5 minutes). Then we add the rhubarb into the pan & continue cooking until the rhubarb is starting to soften as well.
    Apples take longer to cook than rhubarb which is why we start cooking them first.
  4. Thicken The Filling
    Once our filling is cooked, we stir in a cornflour slurry (cornflour mixed with cold water) then cook out for a minute or so, until the juices have thickened.
  5. Assemble & Bake
    To assemble our crumble, we add the fruit into a buttered baking dish then sprinkle over the crumble topping, to completely cover the fruit. Then we bake the crumble at 180°c/356°f for 25-30 minutes, until the topping is golden brown & the filling is bubbling.
  6. To Serve
    Once cooked, we spoon the crumble into bowls then serve with ice cream or custard!

Tips & Tricks

  • Slightly under cook the filling on the stove. This lets us add enough to sugar to the filling without it over cooking in the oven.
  • Chill the crumble topping in the fridge for at least 30 minutes before using. This makes the topping crisper & crunchier once baked!
  • Use a mix of demerara sugar & light brown sugar in the crumble topping which gives it a crisp texture & deeper flavour.
  • Serve your crumble with ice cream or custard, for a classic dessert!

Serving Suggestions

Like most crumbles, rhubarb & apple crumble goes especially well with vanilla ice or warm vanilla custard! These accompaniments are both creamy, so cut through the sweet fruit filling & crumble topping. You can even serve your crumble with both ice cream & custard!

Frequently Asked Questions

How do you cook rhubarb & apple crumble in an Aga?

To cook rhubarb & apple crumble in an Aga, use the boiling plate to cook the filling & bake the crumble in the baking oven, on the bottom set of runners.

How long will leftover rhubarb & apple crumble keep for?

Leftover rhubarb & apple crumble should be stored in the fridge & is best eaten within 2 or 3 days.

How do you reheat leftover crumble?

Leftover crumble can be reheated in a microwave or in the oven. To microwave, add a portion of crumble into a bowl then microwave for a minute or so, until piping hot. To reheat in an oven, cover the crumble with foil then bake at 180°c/356°f for 20-25 minutes, until piping hot.

Can forced rhubarb be used for crumble?

Yes, forced rhubarb can be used for crumble, although it’s quite an expensive option!

When is rhubarb in season?

Regular rhubarb is in season from late April until the end of June whereas forced rhubarb is in season from late December until March.

What type of apple is best for rhubarb & apple crumble?

You can use pretty much any type of apple for rhubarb & apple crumble! I like to use Braeburn apples as they hold their shape once cooked.

Can rhubarb & apple crumble be made in advance?

Yes, both the rhubarb & apple filling and the crumble topping can be made 2-3 days in advance & stored separately in the fridge. I’d recommend assembling the crumble just before baking and if you’re baking the crumble straight from the fridge, you’ll need to add a couple of extra minutes to the cooking time.

Does crumble filling need to be pre cooked?

Although you don’t have to pre cook crumble filling, I recommend it as it allows us to thicken up the juice before baking. It also means that we can taste the filling then add in more sugar if needed.

Equipment Used

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Rhubarb & Apple Crumble

This rhubarb & apple crumble is a great way to use up seasonal rhubarb! The fruit's perfectly cooked & full of flavour and the topping is crisp, crunchy & lightly spiced. It's best served with ice cream or custard.
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: British, English
Servings: 8 People
Author: Ben Racey

Equipment

  • 10" Round Baking Dish
  • Large Saucepan
  • Mixing Bowl
  • Vegetable Peeler

Ingredients

Crumble Topping

  • 170 g Plain Flour
  • A Pinch Of Sea Salt
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • 150 g Unsalted Butter (Chilled & Diced)
  • 80 g Porridge Oats
  • 80 g Demerara Sugar
  • 70 g Light Brown Sugar
  • 30 g Flaked Almonds (Optional)

Rhubarb & Apple Filling

  • 400 g Rhubarb
  • 4 Braeburn Apples
  • 175 g Caster Sugar
  • 50 g Unsalted Butter
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Paste
  • A Pinch Of Sea Salt
  • 1 tbsp Cornflour
  • 1 tbsp Cold Water

To Serve

  • Vanilla Ice Cream Or Custard

Instructions

Crumble Topping

  • Place the plain flour, salt, cinnamon & ginger into a mixing bowl, stir to combine then add in the butter. Rub the butter in with your hands, until the mix resembles coarse breadcrumbs.
  • Next, stir in the oats, both sugars & almonds then squeeze the mix together to form small clumps.
    If the pieces are too big, break them up with your fingers.
  • Place the crumble mix into the fridge & leave to chill whilst you make the filling.

Rhubarb & Apple Filling

  • Preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Grease the inside of a round 10" ovenproof dish with butter then set aside.
  • Lightly trim the ends off the rhubarb if needed then cut into 3 cm pieces. Set aside for now.
  • Next, peel, quarter & core the apples then cut into 3 cm pieces.
  • Add the apples into a large saucepan along with the sugar, butter, lemon juice, vanilla & salt. Set the pan over a medium heat then cook, stirring frequently until the apples are starting to soften. This will take 5 minutes or so.
    Apples take longer to cook than rhubarb which is why we add them in first.
  • Add the rhubarb pieces into the pan then continue cooking for another 3-4 minutes, until the rhubarb is starting to soften as well. Make sure to stir the fruit frequently!
  • Place the cornflour & water into a small bowl, mix together then stir into the fruit. Cook out for another minute or so, until thick then transfer the fruit into the greased dish.
  • Sprinkle the cold crumble topping over the fruit, to completely cover then bake in the preheated oven for 25-30 minutes until the topping is golden brown & the filling is bubbling.
  • Once cooked, let the crumble stand for a couple of minutes then spoon into bowls & serve with ice cream or custard (or both!).

Notes

1. Cooking On An Aga – Use the boiling plate to cook the fruit then bake the crumble in the baking oven, on the bottom set of runners.
2. Rhubarb – This recipe works with both regular & forced rhubarb. Use whatever is in season!
3. Apples – I like to use Braeburn apples for crumble as they hold their shape once cooked. Other cooking apples like Granny Smiths & Bramleys will work as well.
4. Sugar – I’d recommend tasting the fruit as it cooks then adding in more sugar if needed. If you’re using forced rhubarb, you probably won’t need as much sugar as it tends to be sweeter.
5. Making In Advance – Both the filling & topping can be made in advance & stored in the fridge for a couple of days. I’d recommend assembling the crumble just before baking. If you’re baking the crumble straight from the fridge, you’ll need to add a couple of extra minutes to the cooking time.
6. Leftovers – Leftover crumble needs to be stored in the fridge & is best eaten within a couple of days. Leftover crumble can be reheated in a microwave (for a minute or so) or in a 180°c/356°f oven. If the crumble starts to brown too much in the oven, cover it loosely with foil.

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