Two of my favourite fruits combine here in a great dessert that’s also very easy to make – the ultimate combo! Apple and rhubarb crumble is so comforting, made even better with a scoop of ice cream or a drizzle of custard.
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There is lots of scope to change up this recipe for apple and rhubarb crumble, depending on what you have to hand. You can tweak it by adding in some blackberries or orange zest to the filling, or some more crunch to the crumble by including some pumpkin seeds or oats. The combinations are endless, so get creative!
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Apple and Rhubarb Crumble
- 5 cooking apples
- 8oz (225g) of rhubarb
- 4 tbsp water
- 4oz sugar, for stewing
For the crumble:
- 8oz flour
- 5oz butter
- 5oz brown sugar
- Oats, pumpkin or sunflower seeds (optional)
- Begin by slicing the rhubarb and preparing the apples. The best way to do this is to cut them first in quarters and slice out the cores and then peel the apple.
- Put the apple and rhubarb into a saucepan with the water and sugar until about half cooked. Add more sugar if necessary.
- Turn the fruit mixture out into a pie dish. Allow to cool slightly while you make the crumble. Preheat the oven to 180°C/fan 150°C.
- To make the crumble, use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs, then add the sugar and the oats or seeds if using.
- Sprinkle the crumble mixture over the fruit in the pie dish and bake for 30-45 minutes, or until golden.
- Serve with cream, ice cream or custard.
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Over to you now. Does your family enjoy apple and rhubarb crumble? Leave a comment below and let us know – we’d love to hear from you!