Rhubarb & Apple Crumble Recipe

Introduction

This Rhubarb & Apple Crumble is a perfect balance of tart and sweet, featuring tender rhubarb and apples beneath a buttery, golden crumble topping. It’s a comforting dessert ideal for any time of year and pairs beautifully 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) or gas mark 6. In an ovenproof dish, toss the rhubarb, apples, vanilla, and golden caster sugar together. Roast for 10 minutes to soften the fruit and develop the flavors.
2. Step 2: Meanwhile, mix the plain flour and ground ginger (if using) in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles chunky breadcrumbs. Stir through the light soft brown sugar.
3. Step 3: Remove the fruit from the oven and sprinkle the crumble topping evenly over it. Return the dish to the oven and bake for 30-35 minutes, until the topping is lightly golden brown and crisp.
4. Step 4: Serve warm with a generous helping of ice cream or custard for the perfect finish.

Tips & Variations

• For added crunch, mix 50g of rolled oats or chopped nuts into the crumble topping before baking.
• If you prefer a spicier crumble, increase the ground ginger or add a pinch of cinnamon.
• To make this gluten-free, substitute plain flour with a gluten-free flour blend.
• Use frozen rhubarb if fresh isn’t available, but drain any excess liquid before cooking to avoid a watery crumble.

Storage

Store any leftover crumble in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven until warmed through to retain the crispy topping. It’s best enjoyed fresh, but can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of rhubarb and apple?

Yes, soft fruits like berries or stone fruits such as peaches or plums work well. Adjust sugar levels to suit the sweetness of the fruit you choose.

Is it necessary to use vanilla in the recipe?

Vanilla adds a lovely depth of flavor but can be omitted or replaced with a splash of vanilla extract if you don’t have a vanilla pod or paste.

Rhubarb & Apple Crumble Recipe

Print Recipe

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A comforting and tangy Rhubarb & Apple Crumble featuring tart rhubarb and crisp apples roasted with vanilla and sugar, topped with a buttery, crumbly ginger-spiced topping. This classic British dessert is baked until golden and perfect served warm with ice cream or custard.

• Author: Yana
• 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 the Oven: Heat your oven to 200°C (180°C fan) or gas mark 6, ensuring it’s ready for roasting the fruit and baking the crumble topping.
2. Prepare the Fruit Filling: In an ovenproof dish, combine the rhubarb slices, apple chunks, split vanilla pod or vanilla paste, and the golden caster sugar. Toss everything together to coat the fruit evenly.
3. Roast the Fruit: Place the dish in the oven and roast the fruit mixture for 10 minutes. This softens the fruit and infuses it with the vanilla and sugar flavors.
4. Make the Crumble Topping: While the fruit roasts, mix the plain flour and optional ground ginger in a large bowl. Add the cold chopped salted butter and rub it in with your fingertips until the mixture resembles chunky breadcrumbs. Then stir through the light soft brown sugar.
5. Assemble the Crumble: Remove the partially cooked fruit from the oven. Evenly sprinkle the crumble topping over the fruit mixture, making sure to cover it completely.
6. Bake Until Golden: Return the dish to the oven and bake for a further 30-35 minutes, or until the topping is lightly golden brown and crisp.
7. Serve: Once baked, serve the rhubarb and apple crumble warm with your choice of ice cream or custard for a delicious dessert.

Notes

• Using tart apples like Bramley or Granny Smith balances the sweetness of the crumble topping.
• Ground ginger is optional but adds a warm, spicy note that complements the rhubarb.
• Make sure the butter for the crumble topping is cold to achieve a good crumbly texture.
• Vanilla paste or extract can be substituted if you don’t have a vanilla pod.
• This crumble can be made in advance and reheated in the oven before serving.

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