Name: Apple and Rhubarb Crumble with Optional Clumpy Topping and Vanilla Ice Cream Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 500g (4 1/2 cups) rhubarb stems, cut into 4cm (1.5″) pieces (discard leaves); 1/3 cup white sugar; 3 Granny Smith apples (~600g whole), peeled and cut into 1.5cm (3/5″) cubes (~450g cut); Zest of 1 orange (optional but recommended); 1 cup rolled oats (not quick or steel cut); 1 cup plain/all purpose flour; 3/4 cup tightly packed brown sugar; 1/2 tsp baking powder; 1/2 tsp cinnamon powder; 90g (6 tbsp) unsalted butter, melted; Pinch of salt; Vanilla ice cream or pouring custard

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Whenever rhubarb season rolls around, I can’t help but reach for this Apple and Rhubarb Crumble with Optional Clumpy Topping and Vanilla Ice Cream Recipe. It’s become my go-to dessert, especially when I want something that feels like a warm hug after a meal. I remember the first time I served it at a casual dinner with friends — the tangy rhubarb and crisp apples paired with that buttery crumble topping had everyone asking for seconds. And of course, the vanilla ice cream melting on top? Absolutely dreamy.

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Why This Recipe Shines

Flavor Harmony: The tartness of rhubarb beautifully balanced by juicy apples and sweet brown sugar, delivering that perfect tangy-sweet punch.
Easy Assembly: Minimal prep with straightforward mixing and layering, perfect for busy days or beginner bakers.
Texture Play: Clumpy topping that crisps up, contrasting with tender fruit filling—so satisfying every bite.
Showstopper Finish: Served warm with vanilla ice cream, it melts into a creamy, irresistible delight.

This Apple and Rhubarb Crumble with Optional Clumpy Topping and Vanilla Ice Cream Recipe isn’t just about great taste—it’s about capturing the essence of spring in your kitchen. The vivid red rhubarb pieces and soft golden apples create a beautiful color contrast, while the aroma of cinnamon and orange zest fills the air, inviting you right to the oven. Even better, the crumble topping is unique because of the clumpy technique, ensuring you get those delightful, buttery lumps instead of a simple powdery layer. It’s a recipe that’s as impressive as it is comforting.

Don’t worry if you haven’t tried baking much before. I’ll walk you through each step, sharing tips to avoid the common pitfalls—like how not to let the filling turn into mush or how to get the perfect golden-brown topping. Plus, with ingredients you probably already have, this dessert is approachable and rewarding. By the end, you’ll have a crowd-pleaser that feels like a homemade treasure.

A white bowl holds a dessert with three main layers: at the bottom, bright red stewed fruit pieces mixed with soft pink chunks; above this, a layer of light brown, crumbly oat topping scattered unevenly; on top, two creamy white scoops of ice cream that are slightly melting, blending with the fruit and crumbs. The bowl is placed on a light blue cloth with some crumbs spilled beside it. A silver spoon is tucked into the dessert on the left side of the bowl. In the background, a white baking dish filled with the same oat topping and fruit mixture is partially visible. Photo taken with an iphone --ar 1:1 --v 7

Ingredients You’ll Be Working With

I always recommend measuring ingredients carefully for the best results, especially for baked goods like this crumble. You’ll find every exact measurement laid out in the recipe card at the bottom, but here’s what you need to gather:

Rhubarb stems: The star tart flavor; make sure to discard the leaves as they’re toxic.
White sugar: Sweetens and balances the rhubarb’s tang.
Granny Smith apples: Their firmness and tartness keep the filling nice and chunky, not mushy.
Orange zest: Adds a fresh aromatic brightness, totally optional but recommended.
Rolled oats: Gives the crumble topping heart and texture; avoid quick oats for best results.
Plain flour: Binds the crumble and helps it crisp up.
Brown sugar: Adds moisture and deep caramel notes to the topping.
Baking powder: Lightens the crumble slightly for that perfect crumbly texture.
Cinnamon powder: Warms up the flavor, pairing perfectly with apples and rhubarb.
Unsalted butter: Melted for richness and to bind the topping; unsalted lets you control saltiness.
Pinch of salt: Enhances all the flavors without overpowering.
Vanilla ice cream: The must-have serving partner for melt-in-your-mouth indulgence.

If you want, you can swap granny smith apples for other tart varieties but avoid super soft cooking types to keep texture balanced. Brown sugar can be swapped with coconut sugar for a different depth, though it may change the color slightly.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Mixing bowls: For tossing the filling and mixing the crumble topping easily and hygienically.
Baking dish (approx 30 x 20 cm): The right size helps keep the filling thickness perfect for juicy, tender crumble.
Wooden spoon: Ideal for combining crumble ingredients without overworking the mixture.
Measuring cups and spoons: Accurate measurements make all the difference for bake success.
Oven thermometer (optional): To ensure your oven is calibrated for that perfect golden bake.
Knife and peeler: To prep apples and rhubarb efficiently.
Ice cream scoop or spoon: For serving that dreamy vanilla ice cream alongside.

How to Make Apple and Rhubarb Crumble with Optional Clumpy Topping and Vanilla Ice Cream Recipe

Ready to bring this classic British dessert to life? The method is simple and fun—just follow each step carefully, especially the topping technique, for that unique clumpy crunch. Here’s how I make it every time:

Preheat the oven: Set your oven to 200°C (375°F) or 180°C (350°F) fan-forced. This ensures even baking and that golden crust.
Prepare the filling: In a large mixing bowl, toss 500g rhubarb pieces with 1/3 cup white sugar, 3 peeled and cubed granny smith apples, and the zest of 1 orange (optional). The sugar will start softening the rhubarb and bring out juices.
Transfer to baking dish: Spread the filling out evenly in your 30 x 20 cm dish to keep the layer thick enough for juiciness but not too deep.
Mix the crumble topping: Combine 1 cup rolled oats, 1 cup flour, 3/4 cup packed brown sugar, 1/2 tsp baking powder, 1/2 tsp cinnamon, a pinch of salt, and 90g melted butter in a bowl. Use a wooden spoon with a cutting motion to get a sandy mix with no dry flour pockets.
Form clumpy topping: This is the fun part—grab handfuls and squeeze into lumps, then break those lumps into chunks. Scatter these over the filling evenly. This clumpy method keeps topping juicy without turning the filling pasty.
Bake: Put your crumble in the oven for about 35 minutes, or until the crumble is golden and the rhubarb is tender when poked with a knife. Tougher rhubarb may need up to 45 minutes.
Rest and serve: Let the crumble cool for 5 minutes before scooping. Serve warm with generous scoops of vanilla ice cream or your favorite custard.

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Kitchen Wisdom

Tip 1: Don’t rush the clumpy topping step; it’s what keeps the topping crunchy and helps soak up rhubarb juices without mushiness.
Tip 2: If using red apples, reduce sugar slightly to prevent overly sweet filling.
Tip 3: Check rhubarb tenderness after 35 minutes, then adjust bake time as some stalks are thicker and need longer.
Tip 4: Serve warm with vanilla ice cream right away to enjoy the melty, creamy pairing every time.

How to Serve

The image shows a white rectangular baking dish filled with a fruit crumble dessert. The bottom layer is made of red and pink cooked fruit pieces that look soft and juicy. The middle layer consists of crumbly, golden-brown oat and nut topping that covers most of the fruit layer but is missing in one section where the fruit is visible. On top of the crumble, three scoops of creamy vanilla ice cream are melting slightly and spreading over the topping. A silver spoon rests inside the dish in the uncovered area with some fruit and crumble on it. Part of the crumble dessert is also seen on a white plate next to the dish. The background is a white marbled texture. photo taken with an iphone --ar 1:1 --v 7

Flavor Boosters

To elevate your Apple and Rhubarb Crumble with Optional Clumpy Topping and Vanilla Ice Cream Recipe, try sprinkling a bit of nutmeg or ginger into the fruit filling for warmth. A splash of vanilla or almond extract mixed into the filling can also add complexity. For topping, a handful of chopped pecans or walnuts lends a wonderful crunch and nuttiness that complements the fruit beautifully.

Perfect Pairings

This crumble shines best with a scoop of creamy vanilla ice cream—as the name suggests—or classic pouring custard for a comforting British touch. For drinks, try a cup of hot chamomile tea or a glass of semi-dry white wine to balance the tangy fruit notes. Afternoon tea settings with light biscuits or scones also pair delightfully alongside.

Presentation Touches

Serve your crumble in individual ramekins for a polished, guest-ready touch or family-style in the baking dish for casual comfort. Garnish each bowl with a fresh mint sprig or a light dusting of cinnamon for color and aroma. Crumble makes a great homemade gift when packed in a sturdy container with a scoop of quality ice cream tucked beside it—just remind the recipient to reheat gently.

Variations & Easy Swaps

Swap apples for pears or add mixed berries to the filling for a fruity twist.
Make a dairy-free crumble by substituting vegan butter and serving with coconut or almond milk ice cream.
Add chopped nuts or seeds to the topping for extra texture and nutrition.
Use maple syrup or honey in place of some sugar for natural sweetness and caramel flavor.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Mix a little ground ginger or cardamom into the filling to warm up the spice profile.

Make-Ahead, Storage & Reheating

Prepare the filling and topping separately a day ahead, then assemble and bake fresh for best texture.
Store leftovers covered in the fridge for up to 2 days; topping may soften but flavors develop.
Reheat in a moderate oven (160°C/325°F) for 15 minutes to restore crispness rather than using a microwave.
This crumble isn’t ideal for freezing—the topping loses its texture when thawed.

FAQs

Can I use other apples besides Granny Smith? Yes, but choose firm, tart apples that hold their shape when baked, like Braeburn or Pink Lady. Avoid soft cooking varieties to prevent mushy filling.
What if I can’t find fresh rhubarb? You can use frozen rhubarb, just thaw and drain excess liquid before mixing with apples to avoid soggy filling.
Why does the crumble topping need to be clumpy? Forming clumps prevents the topping from turning into powder that sinks into the filling, ensuring a satisfying crispy texture that absorbs juices nicely.
How do I know when the crumble is done? The topping should be golden brown and firm to the touch, while the rhubarb should be tender when pierced with a knife.
Can I make this dairy-free? Absolutely! Use dairy-free butter alternatives in the topping and serve with your favorite non-dairy ice cream.