Apple and Rhubarb Crumble

This apple and rhubarb crumble combines tart rhubarb with sweet apples beneath a golden, oaty topping that creates the perfect balance of flavors and textures. The contrast between the soft, jammy fruit filling and the crisp, buttery crumble creates a dessert that's both rustic and irresistibly comforting.

I first made this crumble when my grandmother shared her rhubarb plants with me years ago. The combination of tart rhubarb with sweet apples quickly became our family's favorite Sunday dessert throughout the seasons.

Ingredients

• Rhubarb stems: fresh ruby red stalks provide the signature tartness that makes this dessert special
• White sugar: essential for balancing the natural sourness of rhubarb
• Granny Smith apples: their firmness holds up during baking while providing natural sweetness and structure
• Orange zest: adds a subtle citrus brightness that enhances the fruit flavors
• Rolled oats: creates that classic crumble texture look for traditional rolled oats not quick cooking
• All purpose flour: provides structure to the crumble topping
• Brown sugar: adds caramel notes and helps create those perfect crunchy clusters
• Baking powder: gives a slight lift to the crumble making it less dense
• Cinnamon powder: adds warmth and depth that complements both apple and rhubarb
• Unsalted butter: melted butter binds everything together creating those perfect crispy crumbs
• Salt: enhances all the flavors especially the sweetness
• Vanilla ice cream: the essential cool creamy contrast to the warm fruit dessert

Step-by-Step Instructions

Preheat Oven:

Set your oven to 200°C/375°F or 180°C fan forced. This temperature is perfect for softening the fruit while ensuring the crumble gets golden and crisp. Take this time to prepare your baking dish by giving it a light butter coating which prevents sticking.

Prepare The Filling:

Combine the rhubarb pieces, apple cubes, white sugar, and orange zest in a large mixing bowl. Toss thoroughly to ensure the sugar coats all the fruit evenly, which helps draw out juices during baking. The orange zest adds a subtle brightness that enhances the natural flavors of both fruits. Spread this mixture evenly in your baking dish ensuring an even layer for consistent cooking.

Mix The Crumble Topping:

Place all topping ingredients in a bowl. The oats, flour, brown sugar, baking powder, cinnamon, and salt should be mixed first before adding the melted butter. Use a wooden spoon to incorporate everything until no dry flour remains. The mixture will have a sandy appearance but should hold together when pressed. This texture creates the perfect crumble consistency.

Create Crumble Clusters:

Take handfuls of the crumble mixture and squeeze firmly in your palm to create compressed clumps. Break these larger pieces into various sized chunks and scatter them over the fruit filling. Having different sized pieces creates interesting texture with some parts getting extra crispy while others remain tender. This technique creates those coveted crispy clusters that make a great crumble exceptional.

Bake To Golden Perfection:

Place the dish in your preheated oven and bake for approximately 35 minutes. Look for visual cues that indicate doneness: the rhubarb should be tender when pierced with a knife and the topping should be a deep golden brown. The filling will be bubbling around the edges which indicates the fruit has released its juices and cooked through.

Rest And Serve:

Allow the crumble to rest for at least 5 minutes after removing from the oven. This resting period allows the filling to set slightly and prevents burnt mouths. Scoop generous portions into bowls while still warm and top with a scoop of vanilla ice cream that will melt beautifully into the hot crumble.

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The orange zest is my secret ingredient that elevates this simple dessert to something special. My grandmother taught me this trick years ago and now I never make a fruit crumble without it. The subtle citrus notes bring out the natural flavors of both the rhubarb and apples without overpowering them.

Storage Tips

This crumble keeps beautifully in the refrigerator for up to 4 days. Cover the cooled dessert with plastic wrap or transfer leftover portions to airtight containers. To reheat, simply place individual portions in the microwave for 30-60 seconds or return the whole dish to a 180°C oven for about 15 minutes until warmed through. The topping will soften slightly when stored but reheating in the oven will help restore some crispness.

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Seasonal Variations

While traditional rhubarb season runs from spring to early summer, you can adapt this recipe year round. In summer, replace half the apples with berries like strawberries or blackberries. For autumn, try using pears instead of apples and add a pinch of nutmeg. Winter versions work beautifully with frozen rhubarb combined with citrus segments. Each variation maintains the perfect balance between tart and sweet while making the most of seasonal produce.

Serving Suggestions

While vanilla ice cream is the classic pairing, try exploring other accompaniments to create different experiences. Warm custard poured over the top creates a comforting pudding perfect for cooler evenings. Whipped cream with a touch of cinnamon makes a lighter option. For brunch, serve small portions with Greek yogurt and a drizzle of honey. The versatility of this dessert makes it appropriate for casual family dinners and special occasions alike.

Frequently Asked Questions

→ Can I use frozen rhubarb for this crumble?

Yes, frozen rhubarb works well in this crumble. Thaw it first and drain excess liquid to prevent the filling from becoming too watery. You may need to adjust the baking time slightly as frozen rhubarb releases more moisture.

→ What can I substitute for Granny Smith apples?

Any tart, firm apple varieties work well as substitutes for Granny Smith. Try Braeburn, Pink Lady, or Honeycrisp apples. Avoid softer varieties like Red Delicious as they may become too mushy during baking.

→ Is it necessary to scrunch the crumble topping into clumps?

Yes, scrunching the topping creates those desirable textural chunks that make a perfect crumble. This technique helps form varying sizes of topping clusters that become crisp and golden during baking, providing a delightful contrast to the soft fruit filling.

→ Can I make this crumble ahead of time?

You can prepare the components ahead of time. Store the fruit filling and crumble topping separately in the refrigerator for up to 24 hours. Assemble and bake just before serving for the best texture. Already-baked crumble can be reheated in a 325°F/160°C oven for 15-20 minutes.

→ Why is it important to discard rhubarb leaves?

Rhubarb leaves contain high levels of oxalic acid, which is toxic when consumed. Always discard the leaves and only use the stems in your cooking. The stems are safe and provide the signature tart flavor that makes rhubarb desserts so distinctive.

→ What other toppings work well with this crumble besides ice cream?

While vanilla ice cream is classic, custard sauce makes an excellent alternative. Other delicious options include whipped cream, Greek yogurt, crème fraîche, or warm caramel sauce. For added richness, try clotted cream or a dollop of mascarpone.