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Apple and Rhubarb Crumble

Use fresh apple and rhubarb to make this simple yet delicious crumble. The perfect after dinner treat.

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A true British comfort food, our apple and rhubarb crumble is easy to make yet truly delicious. A great after-dinner dessert, especially during the spring when rhubarb is in season and at its freshest. Serve up post-roast dinner and along with ice cream, custard or cream.  

Time: 1 hour 10 minutes

Serves: 6


For the filling

2 Bramley apples, cut into 2cm pieces

400g rhubarb, cut into 3cm pieces

100g caster sugar

1 tsp vanilla extract or 1 vanilla pod

For the topping

125g plain flour

80g rolled oats

75g light soft brown sugar

125g unsalted butter, cold and cubed

40g almond flakes, optional 

What you'll need...


1. Heat the oven to 200C/180C fan/gas mark 6. Place the chopped apple and rhubarb into an oven dish and pour over caster sugar and vanilla extract, tossing together until evenly covered. Roast for 15 minutes.

2. Make the crumble by placing the flour, oats, brown sugar and almonds into a mixing bowl and toss together. Add the cold cubed butter and rub the mixture together with your fingertips until it reaches a rough, crumbly texture. Avoid large lumps.

3. Remove the apple and rhubarb from the oven and gently mix the fruit with a wooden spoon. Top with the crumble and bake in the oven for a further 30-35 minutes or until golden on top.

4. Remove from the oven and rest for 5 minutes for serving. Pairs beautifully with custard or ice cream.