Rhubarb and Apple Crumble

A white pie dish filled with a fruit crumble with a spoon in the side

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 apple and rhubarb crumble, apple rhubarb crumble, rhubarb and apple crumble, rhubarb apple crumble

Prep Time 15

Cook Time 43

Total Time 58

Servings servings

Calories 455kcal

Author Isabel Laessig

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.

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