Apple and rhubarb crumble
User Reviews
5
Apple and rhubarb crumble
Description
Apple and rhubarb crumble combines rhubarb cut into pieces with peeled apple cubes and sugar, optionally enhanced with orange zest. The mixture is spread in a baking dish and topped with a crumble made from rolled oats, flour, brown sugar, baking powder, cinnamon, salt, and melted butter, which is formed into clumps before baking. This method helps the topping absorb fruit juices evenly while maintaining a crumbly texture.
Baked at a moderate temperature for about 35 minutes or until the rhubarb softens and the topping turns golden brown, the result is a dessert with soft, tangy fruit and a crunchy, cinnamon-spiced crust. Resting briefly after baking allows flavors to settle.
The crumble is typically served warm paired with vanilla ice cream or pouring custard, offering a classic British dessert experience. It’s best enjoyed fresh, as the texture changes with time and it is not suited for freezing.
When selecting rhubarb, note regional seasonality and varieties, and adjust sugar accordingly if using less tart types. A slightly smaller baking dish is preferred to avoid overly thin fillings. The clump-forming technique for the topping prevents a pasty texture by allowing juice absorption without it falling between fruit pieces. Bake times may vary depending on ripeness and thickness of rhubarb stalks.
Ingredients
Rhubarb filling:
- 500g/ 4 1/2 cups rhubarb cut into 4cm / 1.5" pieces (1 large bunch rhubarb, 10 - 12 stems, cleaned, DISCARD LEAVES) - Note 1, stems
- 1/3 cup white sugar
- 3 apple peeled and cut 1.5cm / 3/5" cubes, ~3 cups/450g once cut (Note 2, Granny Smith variety, ~600g/1.2lb whole
- orange optional but recommended, zest of 1
Topping:
- 1 cup rolled oats (not quick or steel cut)
- 1 cup flour , plain/all purpose
- 3/4 cup (tightly packed) brown sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon powder
- 90g/ 6 tbsp butter melted, unsalted
- Pinch salt
Serving (must!)
- vanilla ice cream - or pouring custard
Instructions
- Preheat oven to 200°C/375°F (180°C fan).
- Filling: Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish (12 x 8") (Note 3)
- Crumble topping: Place topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated (use cutting motion/ smearing up wall, as needed). It will be a sandy mixture.
- Scrunch & top: Grab handfuls of crumble and enclose your fist to press into lumps. Break into clumps and scatter over the filling. (Note 4 explains this unusual step!).
- Bake for 35 minutes or until rhubarb is soft and the crumble is golden brown. (Bake time - Note 5)
- Rest & serve: Remove from the oven, rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!
Notes
- Use rhubarb stalks only; discard leaves as they are toxic.
- If using red apples, reduce sugar slightly as they are sweeter than green varieties.
- Choose apple varieties that hold shape when cooked to avoid mushy filling.
- Use a slightly smaller baking dish rather than larger to keep filling thickness and juiciness.
- The topping clumps absorb fruit juices and prevent a sandy, pasty texture in the filling.
- Check rhubarb doneness by poking with a knife; soak time varies with stalk thickness.
- The crumble is best eaten fresh; it is not suitable for freezing and leftovers get drier as juices are absorbed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432cal | 22% |
| Carbohydrates | 77g | 26% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 14mg | 1% |
| Potassium | 480mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 46g | 92% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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