Apple and rhubarb crumble is a delightful dessert that brings together the tartness of rhubarb and the sweetness of apples, all topped with a golden, crunchy crumble. It’s a classic dish that warms the heart and satisfies the sweet tooth. Whether you’re enjoying a cozy evening at home or impressing guests at a dinner party, this crumble is sure to be a hit.
Why Make This Recipe
You should make this recipe because it’s simple, delicious, and comforting. The combination of sweet and tart flavors makes it a perfect dessert for any occasion. Plus, it’s easy to prepare, and you likely have most of the ingredients at home. Serving it warm with a scoop of vanilla ice cream or custard adds an extra layer of indulgence.
How to Make Apple and Rhubarb Crumble
Making apple and rhubarb crumble is straightforward. Follow these steps, and you’ll have a tasty dessert ready in no time!
Ingredients
- 500g/4 1/2 cups rhubarb stems
- 1/3 cup white sugar
- 3 Granny Smith apples (~600g/1.2 lb whole), peeled and cut into 1.5 cm/3/5″ cubes (~3 cups/450g once cut)
- Zest of 1 orange (optional but recommended)
- 1 cup rolled oats (not quick or steel cut)
- 1 cup flour (plain/all-purpose)
- 3/4 cup (tightly packed) brown sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon powder
- 90g/6 tbsp unsalted butter (melted)
- Pinch of salt
- Vanilla ice cream (or pouring custard)
Directions
- Preheat the oven to 200°C/375°F (180°C fan).
- Filling: In a large mixing bowl, combine the rhubarb, apple, sugar, and orange zest. Toss everything well to coat. Spread the mixture evenly in a 30 x 20 cm baking dish (12 x 8″).
- Crumble topping: In another bowl, add the topping ingredients. Mix with a wooden spoon until all the flour is incorporated, creating a sandy mixture.
- Scrunch & top: Take handfuls of the crumble mixture and press them into lumps. Break them into clumps and scatter over the fruit filling.
- Bake: Place the dish in the oven and bake for 35 minutes or until the rhubarb is soft, and the crumble is golden brown.
- Rest & serve: Once baked, remove it from the oven and let it rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!
How to Serve Apple and Rhubarb Crumble
Serve apple and rhubarb crumble warm in bowls. Top it with a generous scoop of vanilla ice cream or a drizzle of custard for a delicious finish. It can be enjoyed as a comforting dessert after dinner or as a sweet treat during the day.
How to Store Apple and Rhubarb Crumble
To store any leftover crumble, let it cool completely, then keep it covered in the fridge. It should last for about 3-4 days. You can reheat it in the oven or microwave before serving again.
Tips to Make Apple and Rhubarb Crumble
- Make sure to mix the fruits well with sugar to release their juices and enhance their flavors.
- If you prefer a thicker filling, you can add a tablespoon of cornstarch to the fruit mixture.
- For extra crunch, consider adding nuts like walnuts or almonds to the crumble topping.
Variation
If you’re looking to mix things up, you can try adding other fruits like strawberries or blackberries to the filling. This will give your crumble a different flavor and add more color to the dessert.
FAQs
1. Can I use frozen rhubarb and apples?
Yes, you can use frozen fruit. Just make sure to thaw and drain any excess liquid before using it.
2. Can I make the crumble ahead of time?
Yes, you can prepare the filling and crumble topping ahead of time. Assemble and bake when you’re ready to serve.
3. What is the best way to reheat leftover crumble?
Reheat the crumble in the oven at 180°C/350°F for about 15-20 minutes until it’s warmed through. You can also use the microwave, but the topping may lose some of its crunch.
Apple and Rhubarb Crumble
Ingredients
Filling
- 500 g 500g rhubarb stems
- ⅓ cup 1/3 cup white sugar
- 3 whole 3 Granny Smith apples (~600g/1.2 lb), peeled and cut into 1.5 cm cubes Approximately 3 cups/450g once cut
- 1 zest Zest of 1 orange Optional but recommended
Crumble Topping
- 1 cup 1 cup rolled oats Not quick or steel cut
- 1 cup 1 cup flour (plain/all-purpose)
- ¾ cup 3/4 cup brown sugar Tightly packed
- ½ tsp 1/2 tsp baking powder
- ½ tsp 1/2 tsp cinnamon powder
- 90 g 90g unsalted butter (melted)
- 1 pinch Pinch of salt
To Serve
- Vanilla ice cream (or pouring custard)
Instructions
Preparation
- Preheat the oven to 200°C/375°F (180°C fan).
- In a large mixing bowl, combine the rhubarb, apple, sugar, and orange zest. Toss everything well to coat. Spread the mixture evenly in a 30 x 20 cm baking dish (12 x 8 inches).
Crumble Topping
- In another bowl, add the topping ingredients. Mix with a wooden spoon until all the flour is incorporated, creating a sandy mixture.
- Take handfuls of the crumble mixture and press them into lumps. Break them into clumps and scatter over the fruit filling.
Baking
- Place the dish in the oven and bake for 35 minutes or until the rhubarb is soft, and the crumble is golden brown.
- Once baked, remove it from the oven and let it rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!
