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

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4.7 from 61 reviews

This classic British Apple and Rhubarb Crumble combines the tartness of rhubarb with the sweetness of apples in a vibrant, tangy filling topped with a crumbly oat and brown sugar topping. The crumble bakes to a golden perfection and is perfect served warm with vanilla ice cream or pouring custard, making it a comforting dessert ideal for rhubarb season.

Ingredients

Rhubarb Filling:

  • 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)

Crumble Topping:

  • 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

Serving:

  • Vanilla ice cream or pouring custard

Instructions

  1. Preheat the oven: Set your oven to 200°C/375°F (180°C fan) to get it ready for baking the crumble.
  2. Prepare the filling: In a large mixing bowl, combine chopped rhubarb, cubed apples, white sugar, and orange zest. Toss everything well to mix the flavors evenly. Then spread this mixture evenly into a 30 x 20cm (12 x 8″) baking dish.
  3. Make the crumble topping: In another bowl, mix rolled oats, flour, brown sugar, baking powder, cinnamon, melted butter, and a pinch of salt using a wooden spoon. Use a cutting motion to incorporate the ingredients into a sandy mixture.
  4. Form the crumble clumps: Take handfuls of the crumble topping and press into lumps by enclosing your fist. Break these lumps into clumps and scatter them evenly over the fruit filling. This ensures a crumbly topping instead of a sandy one, which helps absorb juices better.
  5. Bake the crumble: Place the baking dish in the oven and bake for 35 minutes or until the rhubarb feels soft when poked and the crumble is golden brown. For thicker rhubarb pieces, baking can take up to 45 minutes.
  6. Rest and serve: Remove from the oven and allow the crumble to rest for 5 minutes. Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of pouring custard for the perfect dessert experience.

Notes

  • Rhubarb season varies by region: June–September in Australia/New Zealand and April–June in the US/UK. Avoid eating rhubarb leaves as they are toxic.
  • If using red apples instead of Granny Smith, reduce sugar slightly as red apples are sweeter. Choose apples that maintain some texture when cooked.
  • If you do not have a 30 x 20cm baking dish, use one slightly smaller rather than larger to avoid thin filling that loses juice.
  • The technique of forming crumble topping lumps prevents a sandy texture and helps absorb rhubarb juice better, avoiding a pasty filling.
  • Thicker rhubarb stems may require up to 45 minutes of baking; test tenderness with a knife.
  • This crumble is best served fresh and is not recommended for freezing because the filling texture changes.

Find it online: https://mymonthlyrecipes.com/apple-and-rhubarb-crumble-with-optional-clumpy-topping-and-vanilla-ice-cream-recipe/