Two firm favourites come together in this recipe for the ultimate comfort pudding. Apple and rhubarb crumble is warm, cosy and genuinely easy to make — perfect for using up a glut of rhubarb or a bag of cooking apples, and even better with a scoop of ice cream or a drizzle of custard on top.
There’s plenty of room to make this crumble your own. Add a handful of blackberries or a little orange zest to the fruit filling for extra flavour, or stir some oats or pumpkin seeds into the crumble topping for a bit more crunch. Once you’ve got the basic method down, it’s easy to adapt depending on what you have in the kitchen.
Apple and Rhubarb Crumble Recipe
#### Ingredients
- 5 cooking apples
- 8oz (225g) rhubarb
- 4 tbsp water
- 4oz sugar, for stewing
For the crumble:
- 8oz flour
- 5oz butter
- 5oz brown sugar
- Oats, pumpkin or sunflower seeds (optional)
#### Method
1. Begin by slicing the rhubarb and preparing the apples. The easiest way to do this is to cut them into quarters, slice out the cores, then peel.
2. Put the apple and rhubarb into a saucepan with the water and sugar and cook until about half done. Add a little more sugar if needed.
3. Turn the fruit mixture out into a pie dish and allow to cool slightly while you make the crumble. Preheat the oven to 180°C/fan 150°C.
4. To make the crumble, use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs, then stir in the sugar and the oats or seeds, if using.
5. Sprinkle the crumble mixture evenly over the fruit and bake for 30–45 minutes, or until golden on top.
6. Serve warm with cream, ice cream or custard.
This is the kind of pudding that disappears fast at the table — simple, cosy, and always a good excuse for a second helping.
FAQs
Can I make apple and rhubarb crumble ahead of time?
Yes. You can prepare the fruit filling and the crumble topping separately, store them covered in the fridge, and assemble just before baking.
Can I freeze apple and rhubarb crumble?
You can freeze it either unbaked or baked. If baking from frozen, allow extra time in the oven and check that it’s piping hot all the way through before serving.
Can I swap the rhubarb or apples for something else?
Yes — this recipe is easy to adapt. Blackberries, pears or plums all work well alongside or instead of the apple and rhubarb, depending on what’s in season.
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