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Apple and Rhubarb Crumble

Apple and Rhubarb Crumble – A deliciously sweet and perfectly spiced apple and rhubarb filling that is topped with a generous amount of buttery crumble. This Apple and Rhubarb Crumble makes a perfect winter dessert served warm with custard or ice cream!

Apple and Rhubarb Crumble

Apple and Rhubarb Crumble recipe

I have the perfect autumn/winter dessert for you!

This Apple Rhubarb Crumble is a delicious combination of perfectly spiced chunks of apple and rhubarb topped generously with a layer of sweet, buttery crumble.

The crumble topping is made up of butter, flour, oats, brown sugar, and a hint of cinnamon. I could literally eat that stuff on its own by the spoonful – it’s just SO GOOD.

Enjoy this crumble warm with a scoop of vanilla ice cream or custard, and you have the most comforting dessert.

If you’re a fan of crumble recipes, you need to add this apple and rhubarb version to you list. My family absolutely loved it, and I’m sure yours will too!

Looking for more autumn/fall desserts? See my Carrot Cake Bars with Cream Cheese Swirl, Fluffy Pumpkin Dip, and my Pumpkin Cake Roll.

Apple Rhubarb Crumble

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this crumble. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Rhubarb: You’ll need 500g once its already chopped, which is about 16-oz.
  • Apples: You’ll want 3 apples. I used Braeburn, but you can use your favourite. I also left mine un-peeled.
  • Light brown sugar
  • Plain/all-purpose flour
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg

For the crumble topping, you’ll need:

  • Unsalted butter
  • Plain/all-purpose flour
  • Rolled oats: If desired, you may also use quick porridge oats.
  • Light brown sugar
  • Ground cinnamon

How to make Apple and Rhubarb Crumble

To make this crumble, simply grab a large mixing bowl (or the oven dish you’ll be using) and combine the rhubarb, apples, sugar, flour, and spices until fully coated.

Rhubarb, apples, sugar, flour, and spices in a mixing bowl
Mixing together rhubarb, apples, sugar, flour, and spices in mixing bowl

Spoon into a large ovenproof dish that is at least 2-inch deep, and bake for 10 minutes.

Apple and rhubarb filling in oven dish before baking

For the crumble, rub the butter into the flour until the mixture resembles breadcrumbs. Be sure not to combine to the point it starts to become doughy.

Flour and butter in mixing bowl for crumble topping

Stir in the oats, sugar, and cinnamon. Get your hands in there to really mix them together.

Mixing ingredients together for crumble topping

Sprinkle evenly over the rhubarb and apple mixture and bake for a further 30 – 40 minutes, or until the filling is tender and the topping is golden brown.

Serve warm with a scoop of vanilla ice cream or custard.

Topping the rhubarb and apple filling with crumble mixture
Apple and Rhubarb Crumble in oven dish ready to be baked

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Apple and Rhubarb Crumble
Serving of Apple Rhubarb Crumble in ramekin

This Apple and Rhubarb Crumble is:

  • super quick and easy to throw together
  • perfectly sweet and loaded with warm spices
  • delicious served warm with ice cream or custard
  • the perfect autumn/winter dessert
  • the MOST comforting dessert you’ll ever make!

How long will this crumble last? This crumble and any leftovers can be covered and stored in the fridge for up to 4 days.

Can I freeze this crumble? Yes! This crumble also freezes well for up to 3 months. Thaw overnight in the fridge, and warm up as desired.

Want to make individual servings of this crumble? Simply spoon the fruit filling into 4-oz ramekins, top with the crumble, and bake until the filling is tender and the topping is golden brown.

This recipe can easily be halved to fit a much smaller oven dish or if you don’t have many ramekins.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Serving of Apple Rhubarb Crumble in ramekin with spoon
Apple and Rhubarb Crumble

Try these apple recipes next!

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Apple and Rhubarb Crumble

Apple and Rhubarb Crumble

Yield: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

A deliciously sweet and perfectly spiced apple and rhubarb filling that is topped with a generous amount of buttery crumble. This Apple and Rhubarb Crumble makes a perfect winter dessert served warm with custard or ice cream!

Ingredients

For the Filling

  • 16oz (500g) rhubarb, chopped into chunks
  • 3 apples - cored, peeled, and chopped
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (31g) plain/all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

For the Crumble

  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 and 1/4 cups (156g) plain/all-purpose flour
  • 1 cup (90g) rolled oats
  • 3/4 cup (150g) light brown sugar
  • 1 teaspoon ground cinnamon

Instructions

For the Filling

  1. Preheat the oven to 180C/350F/Gas 4.
  2. In a large bowl, combine the rhubarb, apples, sugar, flour, and spices until fully coated.
  3. Spoon into a large ovenproof dish that is at least 2-inch deep, and bake for 10 minutes.

For the Crumble

  1. Rub the butter into the flour until the mixture resembles breadcrumbs.
  2. Stir in the oats, sugar, and cinnamon. Use your hands to really mix together.
  3. Sprinkle evenly over the rhubarb and apples and bake for a further 30 - 40 minutes, or until the filling is tender and the topping is golden brown.
  4. Serve warm with a scoop of ice cream or custard.

Notes

Leftovers can be covered and stored in the fridge for up to 4 days. This crumble also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 401Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 15mgCarbohydrates: 69gFiber: 5gSugar: 38gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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