Rhubarb and apple crumble
A classic apple and rhubarb crumble with a buttery cinnamon topping, baked until golden and bubbling - perfect served warm with cream or custard.
Updated : 03 March, 2026
Easy
About 20 min.
Ingredients
600 grams
Apple
1 tablespoon
Lemon juice
85 grams
Sugar
400 grams
Rhubarb
175 grams
Flour
0.5 teaspoon
Cinnamon
100 grams
Butter
125 grams
Brown sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the filling, place the apples into a large saucepan and drizzle over the lemon juice along with 4 tablespoons of water. Add the caster sugar, using 75g/2¾oz for eating apples or 95g/3¼oz for cooking apples, and stir to combine.
Step 2
Cover the pan with a lid and cook over medium heat for 5 minutes, stirring occasionally, until the apples begin to soften and turn slightly syrupy. Remove from the heat, stir in the rhubarb, and transfer the mixture into a wide 2 litre/3½ pint baking dish.
Step 3
Preheat the oven to 190°C/170°C Fan/Gas 5.
Step 4
To make the crumble topping, combine the flour, cinnamon, butter, and sugar in a large bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles a rough, crumbly texture.
Step 5
Evenly scatter the crumble mixture over the fruit filling and sprinkle the top with 1 tbsp of sugar.
Step 6
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and crisp, and the fruit beneath is bubbling.
Step 7
Allow the crumble to cool for 10 minutes before serving with ice cream, cream, or custard.
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