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Our new favorite recipe! A twist on traditional apple crumble! Rhubarb and apple crumble combines apple and rhubarb for a tasty dessert that's both tart and sweet as well as soft and crunchy.
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Rhubarb Apple Crumble
Rhubarb and apple crumble is a comforting dessert you’ll want to make again and again. I grew up with apple crumble and my mum loves rhubarb – it seemed fitting to combine the two and make her a delicious pudding for once.
This crumble requires simple, everyday ingredients, which means as soon as you see rhubarb hitting the stores, you can indulge in this gorgeous treat!
This is an amazing crumble recipe. I'm about to make it again.
Lynn on Pinterest
What fruit goes with rhubarb in a crumble?
Rhubarb goes incredibly well with apples, citrus fruits, and berries–especially strawberries. While you could combine all of these flavors into a rhubarb crumble recipe, I kept it simple and classic. Apple, rhubarb and some orange zest are all you need.
The sweetness of the apple and the tartness of the rhubarb complement each other perfectly. Adding orange zest adds a hint of orange which elevates this crumble to the next level.
Apple and Rhubarb Crumble Ingredients
This crumble requires simple, everyday ingredients, which means as soon as you see rhubarb hitting the stores, you can indulge in this gorgeous treat!
The crumble uses a combination of:
- Flour
- Brown sugar
- Rice flour (for a lovely extra crispness)
- Cinnamon
- Butter
- Oats
- Almonds
The fruit filling is made up of:
- Rhubarb
- Apple
- Sugar
- Orange zest
- water
- Cornstarch (used to thicken the juices)
Learn How to Freeze Rhubarb to have it on hand year-round!
How to cook Rhubarb and Apple Crumble
Making the crumble:
- Combine the flour, sugar, rice flour, cinnamon and butter in a small bowl and press together with your fingertips until the butter is well dispersed and only small pieces are left (It should be a bit like wet sand).
- Mix through the oats and nuts making sure to use light fingers to keep the dough crumbly. Place in the fridge until required.
RECIPE TIP: Try to keep your fingers light and feathery so the mixture doesn't clump together.
Making the filling and cooking the crumble
- Preheat the oven to 350°F and have a pie dish ready.
- Combine rhubarb, apples, sugar, zest, and water in a small saucepan over low-medium heat. Cook, stirring for 7-8 minutes or until fruit is slightly softened.
- Mix the cornstarch with a tablespoon of the juice from the saucepan until smooth, then tip it into the fruit and mix well.
- Tip the fruit mixture into the pie dish and scatter the crumble over the top.
- Bake for around 30-35 minutes or until the top looks golden and crunchy.
- Serve with cream or ice cream.
Comforting Dessert Recipes
Can you freeze Rhubarb and Apple Crumble?
Yes, you can freeze this crumble quite well, either baked or unbaked.
Freezing Unbaked: Wrap well in plastic wrap and freeze for up to 3 months.
Freezing Baked: Once the crumble has cooled, cover the whole dish with 2 layers of plastic wrap and freeze for up to 3 months.
Rhubarb Recipes
If you’re looking for a cozy dessert using fresh fruit, this Rhubarb and Apple Crumble recipe should definitely be the one you make tonight!
Let us know if you try it in the comments below! We'd love to hear your feedback.
Rhubarb and Apple Crumble
Ingredients
FOR THE CRUMBLE
- 3.4 oz all-purpose flour - (¾ cup)
- 2.3 oz packed brown sugar - (⅓ cup)
- ¼ cup rice flour
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter - (1 stick, chilled)
- ½ cup rolled oats
- ¼ cup slivered almonds
FOR THE FRUIT FILLING
- 4 large stalks trimmed rhubarb - (1lb, cut into 2cm pieces)
- 3 granny smith apples - (peeled, cored and diced)
- ⅓ cup caster sugar
- Zest of ½ orange
- ¼ cup water
- 2 teaspoons cornstarch
Instructions
FOR THE CRUMBLE
- Combine the flour, sugar, rice flour, cinnamon and butter in a small bowl and press together with your fingertips until the butter is well dispersed and only small pieces are left (It should be a bit like wet sand).
- Mix through the oats and nuts making sure to use light fingers to keep the dough crumbly. Place in the fridge until required.
FOR THE FILLING
- Preheat the oven to 350°F and have a pie dish ready.
- Combine rhubarb, apples, sugar, zest and water in small saucepan over low-medium heat. Cook, stirring for 7-8 minutes or until fruit is slightly softened.
- Mix the cornstarch with a tablespoon of the juice from the saucepan until smooth, then tip it into the fruit and mix well.
- Tip the fruit mixture into the pie dish and scatter the crumble over the top.
- Bake for around 30-35 minutes or until the top looks golden and crunchy.
- Serve with cream or ice cream.
Jacoby Crane says
How would you recommend reheating once it's been baked and frozen? Thanks 🙂
Isabel Laessig says
Hi Jacoby! I would recommend defrosting it in the refrigerator overnight, then bake it again at 350°F until heated through. It may take about 20 minutes.