Rhubarb & Apple Crumble Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ellaeatsdaily.com/rhubarb-and-apple-crumble-recipe/
