Apple Rhubarb Crumble

Ingredients

• 1 bunchrhubarb, trimmed and cut into 2 cm pieces
• 3Granny Smith apples, peeled, cored and thinly sliced
• 30 g (2 tbsp)caster sugar
• 1 tspfinely grated orange zest
• 30 ml (2 tbsp)orange juice
• 150 g (1 cup)self-raising flour
• 145 g (⅔ cup)brown sugar
• 80 gchilled butter, chopped
• 25 g (¼ cup)rolled oats
• ¼ tspcinnamon
• To servevanilla ice cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Prepare the fruit

   Put the rhubarb, apples, caster sugar, orange zest and orange juice in an oven-safe dish, then combine.

3. 3

   Bake until tender

   Cover the dish and bake for 30–40 minutes, stirring once, until the fruit is just tender.

4. 4

   Remove the dish

   Take the fruit from the oven.

5. 5

   Make the topping

   Meanwhile, stir the flour, oats, cinnamon and brown sugar together in a large bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle the topping over the fruit.

6. 6

   Bake until golden

   Bake uncovered for 25–30 minutes, or until the crumble is golden brown. Serve warm with vanilla ice cream and a dash of cinnamon.

What is apple rhubarb crumble?

Crumble is a British-style baked pudding of fruit under a crumbly flour-and-butter topping. This version combines tart rhubarb with apples, orange and a cinnamon-scented oat topping.

The fruit is baked first so it can soften before the topping goes on. That two-stage approach helps the filling become tender while the crumble stays crisp and golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 8g protein, 98g carbs, 21g fat.

The apples, rhubarb, flour, sugars and oats provide most of the carbohydrates, while butter and vanilla ice cream contribute much of the fat. The recipe also gets some protein from the flour, oats and ice cream. Balance a serving with plain yoghurt or a smaller scoop of ice cream, and add fresh fruit if you want a lighter accompaniment.

Choosing the fruit

Rhubarb: Trim away the leaves and cut the stalks into even 2 cm pieces so they cook at a similar pace.

Apples: Granny Smith apples hold their shape and bring a sharp note that balances the sugar and sweet topping.

Orange: Zest adds fragrant citrus oils, while the juice brings moisture and a bright flavour to the fruit.

Getting the topping right

Cold butter: Keep it chilled and rub it into the flour mixture with your fingertips. Stop when the mixture looks like coarse breadcrumbs, rather than working it into a smooth dough.

Oats: Rolled oats add texture to the topping. Scatter the crumble evenly over the fruit so it browns across the surface.

The two baking stages

Covered fruit: The first 30–40 minutes soften the fruit without browning the topping, which is added later. Stir once during this stage as directed.

Uncovered crumble: Bake for a further 25–30 minutes after adding the topping. Look for a golden surface and tender fruit; avoid judging doneness by colour alone if the centre still feels firm.

Serving it warm

Let the crumble settle briefly after baking so the filling is easier to serve. Spoon it into bowls while warm and add vanilla ice cream just before eating.

For a less rich plate, serve a smaller scoop of ice cream or offer plain yoghurt alongside instead.

Timing and dish choice

The recipe gives 30–40 minutes for the covered fruit bake and 25–30 minutes for the final bake; the total time is not specified. The fruit should be just tender before you add the topping.

Use an oven-safe dish large enough to hold the fruit and topping without spilling. A deeper dish may take longer for the fruit to soften than a shallow one.

Recipe notes & tips

• Cut the rhubarb into evenly sized pieces so it softens at a similar rate.
• Keep the butter cold until you are ready to rub it into the flour mixture.
• Use your fingertips for the topping so the butter does not soften too much.
• Cover the dish during the first bake, then uncover it for the topping stage.
• Check that the topping is golden and the fruit is tender before serving.
• Serve the ice cream separately if you expect leftovers.

Variations

• Add ginger: Mix a little ground ginger into the fruit for a warmer flavour.
• Use pears: Replace some of the apple with peeled, sliced pears.
• Boost the oats: Swap some of the flour in the topping for extra rolled oats.
• Add nuts: Fold chopped almonds or walnuts into the crumble topping.
• Change the citrus: Use lemon zest and juice in place of the orange.

Common mistakes to avoid

• Uneven fruit pieces: Cut the rhubarb and apples to a consistent size so they soften evenly.
• Warm butter: Start with chilled butter to keep the topping crumbly rather than pasty.
• Overworking the topping: Stop rubbing once coarse crumbs form to avoid a dense crust.
• Adding the topping too soon: Bake the fruit covered first, then add the crumble as instructed.
• Serving before it settles: Let the baked crumble rest briefly so the filling is easier to spoon.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven until warmed through, or use a microwave; the topping may soften after chilling.

Frequently asked questions