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
Scale
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.
