Apple and Rhubarb Crumble

Apple and Rhubarb Crumble-4

This last week, we finally had a glimpse of spring like weather. It’s been warm enough to where I even spotted shorts and tank tops! But this is spring in Colorado, one day it’s sweltering and the next we’re in a winter weather advisory.

The Rockies have been in their element, standing majestically tall and snow capped against the stunning blue skies. I will say this time and time again, I am so lucky to live here and to enjoy this view every time I run my menial errands.

Apple and Rhubarb Crumble-1

I’m not a hot weather person like I’ve mentioned before, but I do like spring though. I glimpsed my first daffodils yesterday as we strolled Pearl Street Mall in Boulder. Daffodils are my favourite, and instantly uplift me. One of my all time favourite poems is about daffodils and I can’t help but think of it every year when I see them.

I Wandered Lonely as a Cloud

I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.

Continuous as the stars that shine
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.

The waves beside them danced; but they
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed—and gazed—but little thought
What wealth the show to me had brought:

For oft, when on my couch I lie
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.

By William Wordsworth

 
Spring usually means the appearance of the first beautiful, ruby hued stalks of rhubarb. I know there are rhubarb haters out there, but I love this stuff. 
 
Colorado farmers markets aren’t open until late April and so I won’t see local rhubarb for a while, but I can’t walk idly by the rosy stalks that grace the produce fridges in my local shops.
 
Apple and Rhubarb Crumble-6
My ultimate comfort food and usually the first thing I make with rhubarb when it comes into season, is a rhubarb crumble. At it’s first appearance in early spring, apples are still abundant too, so it’s usually an Apple and Rhubarb Crumble. Later down the end of the season, I like to pair it with strawberries. I’ve never posted a recipe for it because it’s fairly simple, but this time I decided I would share one of my favourite desserts of all time. 
Apple and Rhubarb Crumble 7
 
This time I changed it up by making them portion controlled in small ramekins instead  a free for all big casserole dish. My husband was a bit anxious about the size of his ramekin, apparently it couldn’t possibly be enough. 
Apple and Rhubarb Crumble-2
 
I think it’s a good size for an after dinner dessert and the ramekin makes for a fancy look too so you can get away with a homey, comforting dessert for a fancy dinner party. You can easily double and triple the recipe.
 
Rhubarb crumble, and actually most crumbles, reminds me of London, school lunches and friends. Every spoonful evokes a cherished memory and I enjoy every morsel. It is my soul food.
Apple and Rhubarb Crumble-5
 
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Apple and Rhubarb Crumble

Serves: 6

Calories: 2561

Fat: 148g

Sweet and tart apple and rhubarb filling topped with crunchy crumble.
Ingredients
  • 4 stalks rhubarb, cut in medium chunks
  • 2 Granny Smith apples, peeled and cut in medium chunks
  • 4 tablespoons raw turbinado sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons butter, softened
Crumble Topping
  • 1 cup/145g all purpose/ plain flour
  • 6 tablespoons/85g butter, cold, in cubes
  • 5 tablespoons raw turbinado sugar
  • ¾ cup pecans, chopped
  • 1 teaspoon cinnamon
  • Pinch salt
Instructions
  1. Preheat oven to 350F/180C
  2. Mix the chopped apples, rhubarb, raw sugar, lemon juice and vanilla together and divide evenly between 6 medium ramekins. Dot the tops with the 2 tablespoons of butter. If you like more filling, you can increase the amount apples and rhubarb.
Crumble Topping
  1. Toss the flour, raw sugar, pecans, cinnamon and salt together and rub in the butter until the butter is distributed evenly and there are some small chunks.
  2. Distribute the crumble topping evenly between the 6 ramekins. Don't pack it in, just loosely top.
  3. Place the ramekins on a baking sheet and place in the oven.
  4. Bake until the filling is bubbling and the crumble is browned, about 20- 30 minutes.
  5. Remove from the oven and serve warm with lots of custard or ice cream.
Notes
Instead of using ramekins, you can make the crumble in 9" deep dish pie plate.
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 Apple and Rhubarb Crumble-3
 
What’s your all time favourite dessert that takes you back to happy times? And do you like rhubarb?
 
Have great week!

    • Rhubarb is wonderful but it is an acquired taste. Not everyone likes it, but I do hope you get to try some!!

  3. I love rhubarb desserts; my mom always made rhubarb crisp without any other fruit in a big casserole. I used to eat most of it. Tis a good idea to portion size it as I’m not a teenager anymore. I asked Abdullah about the daffodils that came up this year in our yard, and he said we’ve got to put them everywhere next year. I think we could go for a yard full of them. . .

  7. I’m impatient for spring too – and for my many rhubarb plants to begin producing! Since we still have vestiges of snow in the shady parts of the yard, I guess I will have to stash this recipe away for a few more weeks. I will certainly be giving it a try though! thanks!
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  8. We adore the ease of making a crumble and one with apples is almost a daily affair at home….but yours looks sensational….beautiful recipe,thanks so much for sharing 🙂

  11. I am a rhubarb lover! I have a post coming soon on a rhubarb compote… So far, the only rhubarb in the market here is a variety that tastes great, but is all green! I didn’t get any because I want the ruby hues that it gives when cooked. Love the Wordsworth poem, Nazneen – my mother used to read that when the daffodils bloomed in our garden. Thanks for bringing back that wonderful memory.
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  12. I love individual-portion desserts and these are so lovely with that pop of red color. I love that your husband was concerned about the size of the ramekins! : ) I hope he got a double portion. Lucky man! I can’t wait for the farmer’s market to start back up in May.
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  17. I haven’t had rhubarb this year yet but had an opportunity to eat rhubarb crumble at a restaurant last weekend. I should have ordered it! We had Meyer lemon souffle and chocolate cake instead. Love rhubarb – there is something about it that I enjoy. Maybe it’s being seasonal too. Just like your husband I’d worry about small portion but I’ll make sure I get two ramekins for myself. 😀 Looks yummy!
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  18. Since I discovered rhubarb every time that I see it in the market I try to get it…the combination of apple and rhubarb in this crumble looks delicious Nazneen…I would just add a scoop of vanilla ice cream…yum!
    Hope you are having a great week 😀

  19. This is so lovely Nazneen, I have never tried rhubarb before and this looks a good recipe to start with. It is going to snow today and tomorrow, I wish I like winters like you 🙂 I like spring and fall the most followed by summer then comes winter :).
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  21. I’m not a rhubarb hater, nor a rhubarb lover. It’s just one of those foods I wouldn’t think of preparing for myself because I’d be the only one eating it; the members of my family are rhubarb haters. I do enjoy it when I’ve been served it and I know I would enjoy this crumble, too. The idea of it is making my mouth water now.
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    • I think I’m going to make a rhubarb dessert to take to Abbe’s. She’s never tried it before! That’s just crazy. Maybe I’ll make a crumble and you can try it too 🙂

  23. My husband wouldn’t be happy with a ramekin of crumble either to be honest! I remember that poem only too well from English O levels along with the WW1 poets. I bet they don’t read those texts anymore for GCSE’s….
    Anyway, Spring is trying it’s best to stick around here – one day it was 25C and the next 15C and raining. I do love a good crumble and rhubarb is such a classic.
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    • Aaah, O levels! I can’t even remember what we did in Eng Lit. I know there was a lot of Shakespeare, some Frost, Wordsworth, but I love the classic writers. Always my favourite read. I don’t know what they do now. My sister did GCSEs and they were definitely much easier than O Levels. And my husband snuck in Laith’s half eaten crumble so he ended up with a 2nd ramekin.

  24. I love that Wordsworth poem. I first heard it in my early twenties, working as a social worker in a local hospital. One of my patients used to read it to his wife (who had dementia) every day as it was her favourite poem. He had a handwritten copy with daffodils illustrated on it. He asked me to read it to her one day when he couldn’t attend at the hospital… it’s become a very special poem to me ever since those days. Anyway, back to this beautiful crumble. I adore the combination of apple, rhubarb and custard, so I know I would be a very happy person if a ramekin of this was in front of me. I am glad that you’re finally getting some warmer weather over there… albeit very slowly! xx
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    • Oh Laura! You just made that poem even more special with that lovely story. We are getting a little warmer but it was cold today and snow tomorrow!

    • All Brits love crumble 🙂 And I think it needs to be elevated to dinner party status 🙂

  26. Oh, Nazneen, my dear. This is where you and I must part company. As much as I love a good crumble — and yours looks fantastic — rhubarb is one of the few things I cannot abide. I’ve tried it a number of times and just do not like the stuff. Sorry but, look at it this way. That’s all the more for you. 🙂
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    • Haha, John! I knew as I was writing this that you wouldn’t be as excited as I am over rhubarb! I fact, that rhubarb hater but was aimed at you 🙂 But, I understand, there is something everyone dislikes a little, for me it’s seafood and lamb 🙂 And you love that stuff 🙂 It’s ok, we’ll still be friends.

  27. Yes, you are indeed lucky to be living in Colorado, it sounds like just another paradise and I’ve heard, read and seen so much about it that I just can’t wait for my trip there! Lovely place with an awesome weather all year round, and the Rocky, well, I guess we just can’t sing enough praises for the place.
    Your idea of combining apples and rhubarb for a crumble sounds divine; I am wondering how it would taste like as I’ve only tried apples and they are already as good as they can get, and now with rhubarb on the team, I am running through my wildest imagination to figure out the taste which must be exotic and heavenly! And oh, did you mention strawberries too? Gosh, this is not good…you’re making me crave for crumble, all of a sudden…lol! 😀
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    • Thank you Margherita! So sweet of you to say. You have the nicest compliments 🙂

  29. Love that daffodil poem and I love daffodils. And i have a confession to make…I have never had rhubarb. My mother used to steal it at night from our neighbor’s yard, but in all honesty, I think she kept it all for herself. I don’t ever remember eating it! We used to steal her peonies, too! Yes, my mother helped me begin my life of crime! Can’t wait to finally meet you! is it really true>
    Abbe@This is How I Cook recently posted..Matzoh Grilled Cheese with Basil, Anchovies and Lemon!My Profile

    • You’ve never had rhubarb? How is that possible? Thank goodness you are a food blogger and not a thief after all that experience in your youth 🙂

    • Thanks Balvinder! I think you can make some awesome gluten free desserts Balvinder. Start playing!

  31. Lovely and perfect for a evening dessert! Your’s and Andrea’s recent post on rhubarb are really tempting and would love to try them soon… I Wandered Lonely as a Cloud by William Wordsworth is my all time favorite and always feel so happy when I read it. I also sang this when I was in school and had won a prize 🙂
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    • I love rhubarb! I try and find new ways to use it but I always start the season with my crumble 🙂

    • Thank you guys! This is one of the best ways to use rhubarb in my opinion, but all the desserts with rhubarb are just awesome!

    • Thanks Francesca! It’s wonderful with ice cream but my choice is custard every time 🙂

  34. Nazneen, well, you already know that I am one of those rhubarb lovers – I blog about that lovely spring vegetable every year – but I have never tried apples together with rhubarb – it sounds like that is a nice combination. And comfort food is always great – too many for me to pinpoint just one. But crumbles, especially apple crumbles with lots of oats are certainly among them.
    Hope all is well and spring will settle in soon – we have been so lucky weatherwise, lots of sunshine and balmy temperatures.
    Andrea
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    • Thanks Andrea! I find myself being drawn to deserts with fruit in them. One of the reasons I like summer is for the fruit, not the heat!!

  37. Lovely photographs Nazneen!
    The weather here in Midwest has been amazing as of late as well! I don’t know what it is about the change in weather, but it definitely brings out more productivity in me.
    I’ve never eaten Rhubarb because I’m afraid it may be too tart for me, but I’ve seen so many recipes lately that I’m just waiting for rhubarb to makes its grand appearance in our area and I’ll be one of the first to buy some and finally try it 🙂
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    • Thanks Henna! Try it, I think you will really like it. It’s not too tart, like imli, very pleasant.

  38. I LOVE rhubarb! I didn’t know there were people out there who disliked it too. Fortunately in Australia, rhubarb is one of the things we get all year round at a pretty steady price. Rhubarb and apple are a lovely combination in a crumble especially with pecans in the pastry. They look fabulous and I have to admit that a ramekin wouldn’t be enough for me either.
    Choosing one favourite dessert is impossible for me. I love everything sweet. But the ones I had as a child are so different to the ones I eat today. I love all of them…as long as there is Sugar, I am happy:-)
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    • Yeah, I coulda done with 2 more of those ramekins personally!! I didn’t admit that to my husband though 🙂 Portion control was good 🙂 We get rhubarb for longer than expected I suppose but I still get excited when I see it in stores and markets!!

    • AAAh, yes, you are enjoying autumn now. I love autumn, love the little nip in the air and nice cosy food and desserts!

  40. What a lovely dessert, Nazneen and I love the way you served it in individual ramekins. I’m sure your husband found that his portion was more than enough! This dessert reminds me of winters in London as well xx
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    • Thanks Charlie. Unfortunately, he didn’t! He ended up finishing Laith’s who only ate half of his 🙂 My husband can eat the entire pie plate he’s that much of a dessert fanatic.

  42. I have not had an apple and raspberry dessert before as usually it is always paired with strawberries so this is a nice alternative. I love hot out of the oven desserts and this one with the cream is so comforting. I can only imagine the beautiful blue skies you are seeing in Colorado. This week in HK, not so much…Send some of that sunshine my way.. Take Care, BAM
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    • Thanks Bam! We have a mixture of skies, sometimes its these gorgeous blue ones and sometimes it’s the equally beautiful cloudy ones with the most ominous clouds you’ve ever seen!