Rhubarb & Apple Crumble Recipe

Introduction

This classic rhubarb and apple crumble is a comforting dessert that perfectly balances tart fruit with a buttery, golden topping. It’s simple to make and ideal for cozy evenings, especially when served warm 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 in the oven for 10 minutes.
2. Step 2: In a large bowl, mix the plain flour and ground ginger (if using). Rub in the cold, chopped butter with your fingertips until the mixture resembles chunky breadcrumbs. Stir in the light soft brown sugar.
3. Step 3: Sprinkle the crumble topping evenly over the roasted fruit. Return to the oven and bake for 30–35 minutes, or until the topping is lightly golden brown.
4. Step 4: Allow the crumble to cool slightly before serving. Enjoy warm with ice cream or custard.

Tips & Variations

• For extra texture, add 50g rolled oats or chopped nuts to the crumble topping.
• Use a combination of tart and sweet apples to balance the flavor.
• If you don’t have a vanilla pod or paste, a teaspoon of vanilla extract works well.

Storage

Store any leftover crumble in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 160°C (140°C fan) until warmed through, to keep the topping crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crumble topping ahead of time?

Yes, you can prepare the crumble topping in advance and keep it in the fridge for a day before topping the fruit and baking. This helps save time on the day you want to serve it.

Can I freeze rhubarb and apple crumble?

Yes, you can freeze the crumble either before or after baking. If freezing before baking, freeze uncovered until solid, then wrap well. Bake from frozen, adding extra time. If freezing baked crumble, allow to cool completely, then wrap and freeze. Reheat in the oven until warmed through.

Rhubarb & Apple Crumble Recipe

Print Recipe

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4.5 from 146 reviews

A classic and comforting Rhubarb & Apple Crumble featuring tart rhubarb and crisp apples roasted with vanilla and sugar, topped with a deliciously buttery ginger-infused crumb topping, baked to golden perfection. Perfect served warm with creamy ice cream or custard.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

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 Oven: Heat the oven to 200°C (180°C fan)/gas mark 6 to ensure it is hot enough for roasting the fruit and baking the crumble.
2. Prepare Fruit Filling: In an ovenproof dish, toss together the sliced rhubarb, chopped apples, split vanilla pod or vanilla paste, and golden caster sugar, ensuring all fruit is well coated.
3. Roast Fruit: Place the dish in the oven and roast the fruit for 10 minutes. This will soften the fruit and release its juices, infusing them with vanilla flavor.
4. Make Crumble Topping: In a large bowl, mix the plain flour and ground ginger if using. Rub in the cold, chopped salted butter with your fingertips until the mixture resembles chunky breadcrumbs. Stir through the light soft brown sugar evenly.
5. Assemble & Bake: Remove the partially cooked fruit from the oven and sprinkle the crumble topping evenly over the fruit mixture. Return the dish to the oven and bake for a further 30 to 35 minutes, or until the topping is lightly golden brown and crisp.
6. Serve: Once baked, serve the rhubarb and apple crumble warm with a scoop of ice cream or a generous helping of custard for a comforting dessert experience.

Notes

• For best results, use tart apples like Bramley or Granny Smith to balance the rhubarb’s tartness.
• If you prefer a spicier crumble, add a pinch of cinnamon or nutmeg with the ginger.
• Cold butter is essential for a crumbly topping texture; avoid melting the butter before rubbing it into the flour.
• Vanilla paste or extract works well as a substitute for the vanilla pod if unavailable.
• Let the crumble cool slightly before serving to avoid burning and to allow the filling to set a bit.

Keywords: rhubarb crumble, apple crumble, fruity dessert, British dessert, vanilla crumble, ginger crumble topping