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casserole dish filled with crumble with rhubarb and apples with a spoon scooping the dessert.
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5 from 3 votes

Rhubarb Apple Crumble

A delicious rhubarb and apple crumble that combines the tartness of rhubarb with the sweetness of apples, topped with a comforting crumble topping. Serve it with custard, vanilla sauce, or vanilla ice cream.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Desserts
Cuisine: English
Servings: 4 -6
Calories: 695kcal
Author: Adina

Equipment

  • Large pan
  • Medium baking dish

Ingredients

  • 12.5 oz rhubarb 350 g
  • 1 lb apples 450 g, Note 1
  • 1 tablespoon unsalted butter
  • 1 teaspoon cinnamon
  • 2 tablespoons granulated sugar Note 2
  • ½ cup almonds slivered or chopped, 50 g
  • 1 ¼ cups all-purpose flour 150 g
  • 1 stick unsalted butter 115 g
  • 3 tablespoons granulated sugar
  • custard or vanilla sauce or vanilla ice cream to serve

Instructions

Make the filling:

  • Prepare ingredients: Discard the rhubarb’s leaves; they are poisonous. Clean the rhubarb and chop it into slices about 0.5 inch/ 1.5 cm thick. Core and chop the apples into cubes.
    12.5 oz/ 350 g rhubarb + 1 lb/ 450 g apples
  • Preheat the oven to 400°F/ 200°C.
  • Sauté: Melt the butter in a pan and sauté the rhubarb and the apples for 2 minutes. Add cinnamon and sugar (or honey) and continue cooking until all the liquid has evaporated; 2-3 minutes. The apples will remain more or less whole, while the rhubarb will almost disintegrate and form a kind of sauce for the apples.
    1 tablespoon butter + 1 teaspoon cinnamon + 2 tablespoon sugar or honey
  • Taste and adjust the flavor with a little bit more sugar or honey, if necessary. Pour the mixture into the baking dish.

Make the crumble:

  • Toast the almonds in a small pan without adding any fat. Keep an eye on them and shake the pan regularly. Transfer to a plate as soon as they get golden and fragrant.
    ½ cup/ 50 g chopped/slivered almonds
  • Crumble: Place the flour and the chopped butter into a bowl. Rub with your fingers until you obtain crumbs. Add the sugar and about ⅔ of the almonds and mix.
    1 ¼ cup flour + 1 stick/ 115 g butter + 3 tablespoon granulated sugar + ⅔ of the almonds
  • Distribute the crumble evenly over the rhubarb-apple mixture in the baking dish. Sprinkle with the remaining almonds.
  • Bake for about 25-30 minutes or until the crumble is golden brown.
  • Serve hot, warm, or at room temperature with custard or vanilla sauce, or vanilla ice cream.

Notes

  1. Apples: Firm, fresh, and suitable for baking (to ensure they hold up well during the cooking process). A few popular choices are Golden Delicious, Granny Smith, Braeburn, or Honeycrisp.
  2. Sweetener: To sweeten the crumble filling, use brown sugar, honey, maple syrup, or xylitol instead of sugar.

Nutrition

Serving: 1/4 | Calories: 695kcal | Carbohydrates: 86g | Protein: 11g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 258mg | Fiber: 7g | Sugar: 41g