A white pie dish filled with a fruit crumble with a spoon in the side
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Rhubarb and Apple Crumble

A twist on traditional apple crumble, rhubarb and apple crumble combines apple and rhubarb for a tasty dessert that's both tart and sweet, soft and crunchy!
Course Dessert
Cuisine British
Keyword rhubarb recipe
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings 6 servings
Calories 455kcal
Author Marie Roffey

Ingredients

FOR THE CRUMBLE

  • 3.4 oz all-purpose flour (3/4 cup)
  • 2.3 oz packed brown sugar (1/3 cup)
  • 1/4 cup rice flour
  • teaspoon  ground cinnamon
  • 1/2 cup unsalted butter (1 stick, chilled)
  • 1/2  cup  rolled oats
  • 1/4 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)
  • 1/3 cup caster sugar
  • Zest of 1/2 orange
  • 1/4 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.

Video

Notes

RECIPE TIP: When making the crumble mixture, you can use your fingers or a pastry cutter. If using your fingers, make sure to do this with a light touch and break up any larger clumps.
RECIPE TIP: Where weights are provided, it's best to weigh your ingredients. If you don't have kitchen scales, spoon the ingredients into the suggested cup measure and level off with a knife. Never scoop with the cup measure.

Nutrition

Calories: 455kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 8mg | Potassium: 232mg | Fiber: 5g | Sugar: 31g | Vitamin A: 520IU | Vitamin C: 4.2mg | Calcium: 52mg | Iron: 2mg