Apple & Rhubarb Crumble
Crumble is the ultimate comfort pudding, layered with memories as much as flavour. This version combines sweet apples with tart rhubarb under a buttery oat and nut topping. Chilling the crumble before baking is a small but vital step — it ensures the butter firms up so it melts slowly in the oven, creating a crunchier, golden crust.
The apples are briefly cooked to release their juices, while raw rhubarb is scattered on top so it softens and turns jammy as the crumble bakes. The result is a perfect balance of sweet, tangy fruit beneath and a crisp, nutty topping above. Serve warm with custard, cream, or ice cream for a pudding that’s deeply nostalgic but timeless.
Apple & Rhubarb Crumble
A nostalgic apple rhubarb crumble with buttery oats and nuts, crisp topping, and tangy fruit beneath. A perfect comfort pudding served with custard, cream, or ice cream.
Ingredients
- 4 cooking apples, peeled, cored, and diced
- 4 Granny Smith apples, peeled, cored, and diced
- 400g rhubarb, cut into 2–3 cm pieces
- 150g brown sugar
- 1 tsp vanilla extract
- ½ tsp ground ginger
- 100g rolled oats
- 100g ground hazelnuts or almonds
- 225g cold unsalted butter, diced
- 120g caster sugar
- 280g plain flour
Instructions
- Preheat the oven to 180°C (160°C fan).
- Make the crumble topping by mixing flour, oats, ground nuts, and caster sugar in a bowl. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Chill for at least 15–30 minutes before baking.
- In a saucepan, combine the cooking apples, Granny Smith apples, brown sugar, vanilla, and ginger. Cook over medium heat for 5 minutes until just starting to soften but still holding shape.
- Transfer the fruit mixture to a large ovenproof dish and scatter the rhubarb evenly over the top.
- Sprinkle the chilled crumble topping over the fruit. Bake for 35–40 minutes until the topping is golden and the fruit bubbles beneath.
- Serve warm with custard, cream, or ice cream.
Nutrition Facts
Calories
653Fat
32 gCarbs
87 gSugar
45 gProtein
9 gApproximate values per serving, without cream
Ingredients and sourcing tips
Apples
Cooking apples like Bramleys break down to a soft, saucy texture, while Granny Smiths hold their shape and add tartness. This mix gives a balance of body and flavour.
Rhubarb
Early forced rhubarb is delicate and pink, while later outdoor rhubarb is bolder, with more tang. Both work well here. Adding it raw keeps the texture lively.
Crumble topping
Rolled oats and ground nuts add flavour and crunch. Hazelnuts give a toasty richness, almonds a lighter nuttiness. If you need nut-free, increase the oats and flour.
Variations and dietary swaps
Nut-free
Leave out the ground nuts and replace with an extra 100g oats.
Gluten-free
Use gluten-free flour and oats.
Extra flavour
Add a pinch of cinnamon or cardamom to the topping for warmth. A spoonful of orange zest in the filling complements the rhubarb beautifully.
Kitchen notes
Tips and pitfalls to avoid
Don’t skip chilling the topping — it’s what makes it crunchy. Be careful not to overcook the apples in the pan; they should start to soften but still hold shape.
Timing and texture cues
The crumble is done when the topping is golden and crisp, and the fruit juices bubble up around the edges.
Leftovers
Keep in the fridge for up to 3 days. Reheat in a hot oven to crisp the topping again, rather than microwaving.
Make-ahead or storage
The crumble can be assembled and chilled (unbaked) for a few hours before baking, or the topping can be made and frozen in a bag ready to scatter over fruit.
Serving suggestions
How to serve
Serve warm with custard, cream, or vanilla ice cream.
Drinks or sides to pair
A cup of Earl Grey or spiced chai enhances the fruit notes or try warm apple juice with cinnamon or ginger cordial topped with sparkling water. For something alcoholic, a dessert wine such as Muscat or a glass of Calvados pairs beautifully, as do spiced apple cider and mulled drinks in autumn and winter.
