Description
Rhubarb and Apple Crumble is a comforting fruit dessert that combines tart rhubarb and sweet Granny Smith apples beneath a buttery oat crumble topping. Enhanced with cinnamon, orange zest, and crunchy almonds, this classic baked dessert delivers the perfect balance of sweet, tangy, soft, and crisp textures.
Ingredients
Scale
- 3/4 cup (3.4 oz) all-purpose flour
- 1/3 cup (2.3 oz) packed brown sugar
- 1/4 cup rice flour
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, chilled
- 1/2 cup rolled oats
- 1/4 cup slivered almonds
- 1 lb rhubarb (4 large stalks), trimmed and cut into pieces
- 3 Granny Smith apples, peeled, cored, and diced
- 1/3 cup caster sugar
- Zest of 1/2 orange
- 1/4 cup water
- 2 teaspoons cornstarch
Instructions
- Combine the all-purpose flour, brown sugar, rice flour, cinnamon, and chilled butter in a mixing bowl. Rub the butter into the dry ingredients until the mixture resembles coarse wet sand.
- Stir in the rolled oats and slivered almonds, keeping the mixture crumbly. Refrigerate while preparing the filling.
- Preheat the oven to 350°F (175°C) and lightly grease a pie dish or baking dish.
- Add the rhubarb, diced apples, caster sugar, orange zest, and water to a saucepan over medium-low heat.
- Cook for 7–8 minutes, stirring occasionally, until the fruit begins to soften.
- Mix the cornstarch with 1 tablespoon of the cooking liquid until smooth, then stir it back into the fruit mixture.
- Cook for 1–2 minutes until the juices begin to thicken.
- Transfer the fruit filling to the prepared baking dish.
- Evenly sprinkle the chilled crumble mixture over the fruit filling.
- Bake for 30–35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Allow the crumble to cool for 10–15 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or custard if desired.
Notes
- Keep the butter cold for the crispiest crumble topping.
- Do not overmix the crumble mixture to maintain a light, crumbly texture.
- Frozen rhubarb can be used; thaw and drain excess liquid first.
- Granny Smith apples provide the best balance of sweetness and tartness.
- The crumble can be assembled ahead of time and refrigerated before baking.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze baked or unbaked crumble for up to 3 months.
- For extra flavor, add a pinch of nutmeg or ginger to the topping.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 455 kcal
- Sugar: 31 g
- Sodium: 8 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg