Apple and rhubarb are a classic pairing, and together they make one of the most comforting desserts you can bake at home. This apple and rhubarb crumble is simple enough for a weeknight treat but special enough for a Sunday family dinner. Sweet stewed apple, tangy rhubarb, and a buttery, golden crumble topping — it’s a dessert that never goes out of style.
The best part? You don’t need any fancy equipment or hard-to-find ingredients. Just a saucepan, a pie dish, and a little time in the oven.
Jump to:
- Why This Recipe Works
- Ingredients
- Method
- Ways to Change It Up
- FAQs
Why This Recipe Works
Rhubarb brings a lovely sharpness that balances the sweetness of the cooked apples, while the crumble topping adds texture and warmth. It’s a forgiving recipe too — if your apples are a little tart or your rhubarb is extra sour, you can simply adjust the sugar to taste as you go.
Serve it warm from the oven with a scoop of vanilla ice cream, a jug of custard, or a spoonful of cream for a proper family dessert everyone will ask for again.
Apple and Rhubarb Crumble Recipe
Ingredients
For the fruit filling:
- 5 cooking apples
- 8oz (225g) rhubarb
- 4 tbsp water
- 4oz sugar (for stewing, plus more to taste)
For the crumble topping:
- 8oz flour
- 5oz butter
- 5oz brown sugar
- Oats, pumpkin seeds, or sunflower seeds (optional, for extra crunch)
Method
1. Prepare the fruit. Slice the rhubarb into small pieces. For the apples, quarter them first, then cut out the cores before peeling — it’s much easier this way than trying to peel and core a whole apple.
2. Stew the fruit. Put the apple and rhubarb into a saucepan with the water and sugar. Cook gently until the fruit is about half-cooked and starting to soften. Taste and add a little more sugar if the rhubarb is very tart.
3. Transfer to a dish. Turn the fruit mixture into a pie dish and let it cool slightly while you make the crumble. Preheat your oven to 180°C (fan 160°C).
4. Make the crumble. Rub the butter into the flour with your fingertips until the mixture looks like breadcrumbs. Stir in the brown sugar, and add oats or seeds now if you’re using them.
5. Assemble and bake. Sprinkle the crumble topping evenly over the fruit and bake for 30–45 minutes, or until the top is golden and the fruit is bubbling at the edges.
6. Serve warm with cream, ice cream, or custard.
Ways to Change It Up
This crumble is easy to make your own depending on what’s in the kitchen:
- Add a handful of blackberries to the fruit filling for extra depth.
- Stir a little orange zest into the stewed fruit for a fresh, citrusy lift.
- Boost the crumble’s crunch with oats, pumpkin seeds, or sunflower seeds.
- Swap in pears alongside or instead of apples for a different twist.
Once you’ve got the base method down, it’s a great recipe to experiment with using whatever fruit you have on hand.
FAQs
Can I make apple and rhubarb crumble ahead of time?
Yes. You can prepare the stewed fruit and store it in the fridge for a day in advance, then make the crumble topping and bake fresh when you’re ready to serve.
Can I freeze apple and rhubarb crumble?
You can freeze it either unbaked (fruit and topping assembled but not cooked) or baked and cooled. Thaw fully before baking or reheating in the oven.
Do I need to peel the rhubarb?
No, rhubarb doesn’t need peeling for this recipe — just trim the ends and slice.
What can I serve with apple and rhubarb crumble?
Custard, cream, or a scoop of vanilla ice cream all work beautifully alongside the warm crumble.
Can I use frozen rhubarb?
Yes, frozen rhubarb works well in this recipe. There’s no need to defrost it fully before adding it to the saucepan.
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