There is something irresistibly comforting about a warm, bubbling apple and rhubarb crumble fresh from the oven, and this Apple and Rhubarb Crumble Recipe stands out as a true favorite to share with friends and family. The tartness of the rhubarb perfectly complements the sweetness of the Granny Smith apples, all wrapped up under a golden, buttery oat crumble that adds a delightfully crisp texture. Every bite offers a wonderful balance of flavors and nostalgia, making it a dish that brings cozy moments and happy smiles to the table.
Ingredients You’ll Need
This Apple and Rhubarb Crumble Recipe keeps things delightfully simple, using a handful of everyday ingredients that each bring something special to the dish. From the tart rhubarb to the fragrant orange zest and the crunchy oat topping, every component plays its part in creating an unforgettable crumble experience.
- Rhubarb stems, 500g (4 1/2 cups): Adds a refreshing tartness that balances the sweetness of the apples and sugars.
- White sugar, 1/3 cup: Sweetens the fruit filling just enough without overpowering the natural flavors.
- Granny Smith apples, 3 (~600g whole): Their tartness and firm texture hold up beautifully during baking for perfect chunks.
- Orange zest, from 1 orange (optional): Injects a hint of citrus brightness that lifts the whole dessert.
- Rolled oats, 1 cup: Gives the crumble topping its wonderful rustic texture and hearty flavor.
- Plain flour, 1 cup: Binds the crumble topping and gives it structure and tenderness.
- Brown sugar, 3/4 cup (tightly packed): Adds depth and a caramel-like sweetness to the crumble topping.
- Baking powder, 1/2 tsp: Helps lighten the crumble topping for a lovely crumbly texture.
- Cinnamon powder, 1/2 tsp: Brings warmth and spice that perfectly complements the fruit mix.
- Unsalted butter, 90g (6 tbsp), melted: Ensures the crumble topping is rich, golden, and crisp.
- Pinch of salt: Balances all the sweet flavors and enhances overall taste.
- Vanilla ice cream or pouring custard: For serving, adding creamy indulgence to each spoonful.
How to Make Apple and Rhubarb Crumble Recipe
Step 1: Preheat and Prepare
Kick things off by preheating your oven to 200°C/375°F (or 180°C if using a fan oven). This ensures the oven is at the perfect temperature so that your crumble cooks evenly and develops that gorgeous golden topping we’re all aiming for.
Step 2: Mix the Fruit Filling
In a large bowl, combine the crisp rhubarb, diced Granny Smith apples, white sugar, and orange zest. Toss them all together gently but thoroughly so every piece is coated with sweetness and infused with fragrant citrus notes. Then, spread this colorful fruit mix evenly into a baking dish sized about 30 x 20cm (12 x 8 inches) to create the perfect base layer.
Step 3: Make the Crumble Topping
In another bowl, gather your rolled oats, plain flour, brown sugar, baking powder, cinnamon, and a pinch of salt. Mix these dry ingredients with a wooden spoon, using a cutting motion against the bowl’s wall to fully incorporate the flour and sugar into the oats. The mixture will become sandy and crumbly—exactly what you want for that signature texture.
Step 4: Add Butter and Form Crumble
Pour the melted butter over the dry mix and stir gently until everything is moistened and comes together. Now for the fun part: using your hands, grab small handfuls of this mixture, press to clump it into lumps, then break those pieces to scatter generously over the fruit filling. This “scrunch and top” method creates delightful chunks of crumble that bake to crunchy, golden perfection.
Step 5: Bake Until Golden and Bubbly
Place the baking dish in the oven and bake for roughly 35 minutes. You’re aiming for tender rhubarb softened just right beneath a crisp, golden-brown topping that smells like pure comfort. Keep an eye on it towards the end; everything should be bubbling and inviting, signaling it’s ready to come out.
Step 6: Rest and Serve
Once baked, give your Apple and Rhubarb Crumble Recipe five minutes to cool slightly—this brief resting period lets the filling settle so it’s easier to scoop. Serve warm straight from the dish with a generous scoop of vanilla ice cream or a pour of custard for that ultimate cozy finish.
How to Serve Apple and Rhubarb Crumble Recipe
Garnishes
Beyond the classic vanilla ice cream or custard, try sprinkling the crumble with a light dusting of cinnamon or nutmeg right before serving. Fresh mint leaves or a few toasted almond slivers add a lovely fresh and crunchy contrast that brightens each mouthful.
Side Dishes
This crumble shines as a standalone dessert but pairs beautifully with a simple cup of tea or freshly brewed coffee. For a special occasion, serve alongside a creamy cheese platter or a glass of sweet dessert wine to elevate the experience.
Creative Ways to Present
For a crowd, serve the apple and rhubarb crumble in individual ramekins for an elegant touch. Alternatively, layer warm crumble with whipped cream and stewed fruit in clear glasses for a beautiful, rustic parfait that shows off all the delicious layers.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a common and welcome problem with this Apple and Rhubarb Crumble Recipe), cover the dish tightly with cling film or foil and store it in the fridge. It will keep well for up to three days, and the flavors actually deepen overnight.
Freezing
This crumble freezes brilliantly. After baking and cooling completely, wrap the dish securely or portion into airtight containers and freeze for up to two months. When you’re ready, thaw overnight in the fridge and reheat gently until warm and inviting.
Reheating
To enjoy leftovers or a frozen portion, reheat in a preheated oven at 160°C/320°F for about 15-20 minutes until heated through and crisp on top again. Avoid the microwave if possible to keep that crumble texture intact and delicious.
FAQs
Can I use frozen rhubarb for this Apple and Rhubarb Crumble Recipe?
Absolutely! Frozen rhubarb works just fine, but be sure to thaw and drain any excess liquid before mixing it with the apples to avoid a soggy crumble.
What can I substitute for Granny Smith apples?
If you can’t find Granny Smith apples, tart-firm apples like Braeburn or Pink Lady also hold up well and balance the rhubarb’s tartness nicely.
Can I make this crumble vegan?
Yes! Swap the butter for a plant-based margarine and use a vegan custard or coconut-based ice cream for serving to keep it completely vegan-friendly.
Why is orange zest recommended in this crumble?
Orange zest adds a lovely citrus aroma that brightens the flavors and adds complexity, but if you don’t have it on hand, the crumble will still be delicious.
Is it better to use rolled oats or quick oats for the topping?
Using rolled oats gives the topping a hearty texture and chew that quick oats don’t provide, so for the best crumble texture, stick to rolled oats as per the recipe.
Final Thoughts
There is truly nothing like the joy of baking and sharing this Apple and Rhubarb Crumble Recipe with the people you love. The perfect harmony of tart and sweet wrapped in a crunchy, buttery topping makes for a dessert that is comforting and endlessly satisfying. So grab your mixing bowls, preheat that oven, and dive into making a crumble that’s guaranteed to bring warmth and happiness to your table.
Print
Apple and Rhubarb Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5.5 – 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Apple and Rhubarb Crumble combines tart rhubarb and crisp Granny Smith apples topped with a crunchy oat and brown sugar crumble for a comforting, classic dessert. Perfectly baked to golden brown perfection and served warm with creamy vanilla ice cream or pouring custard, it’s an easy-to-make treat that balances tangy fruit with sweet, buttery topping.
Ingredients
Fruit Filling
- 500g (4 1/2 cups) rhubarb stems, chopped
- 1/3 cup white sugar
- 3 Granny Smith apples (~600g/1.2lb whole), peeled and cut into 1.5cm (3/5″) cubes (~3 cups/450g once cut)
- Zest of 1 orange (optional but recommended)
Crumble Topping
- 1 cup rolled oats (not quick or steel cut)
- 1 cup plain/all-purpose flour
- 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
To Serve
- Vanilla ice cream or pouring custard
Instructions
- Preheat Oven: Preheat your oven to 200°C (375°F) or 180°C if using a fan-forced setting to ensure even baking.
- Prepare Filling: In a large mixing bowl, combine the chopped rhubarb, peeled and cubed apples, white sugar, and orange zest. Toss well to mix all ingredients evenly. Spread the mixture evenly into a 30 x 20cm (12 x 8″) baking dish.
- Make Crumble Topping: In another bowl, mix the rolled oats, plain flour, brown sugar, baking powder, cinnamon, and a pinch of salt. Add the melted unsalted butter, then use a wooden spoon with a cutting motion to incorporate the flour until the mixture turns sandy.
- Form Crumble Clumps: Using your hands, grab handfuls of the crumble mixture and press it into lumps, then break those into clumps. Scatter these clumps evenly over the prepared fruit filling. This technique helps create a varied texture after baking.
- Bake: Place the baking dish in the oven and bake for 35 minutes, or until the rhubarb is soft and the crumble topping is golden brown and crispy.
- Rest and Serve: Remove the dish from the oven and let it rest for about 5 minutes. Serve warm with vanilla ice cream or pouring custard for a delightful finish.
Notes
- The orange zest is optional but adds a bright, citrusy aroma that complements the tartness of the rhubarb and apples.
- Using Granny Smith apples provides a tart firmness that balances the sweetness of the crumble topping.
- A 30 x 20cm (12 x 8″) baking dish works well for even cooking and depth of the crumble.
- Forming the crumble topping into clumps rather than spreading evenly creates a more interesting texture after baking.
- Baking times may vary slightly depending on your oven; keep an eye for a golden crumble and soft fruit.
