Apple and Rhubarb Crumble
Serves: 6
Sweet and tart apple and rhubarb filling topped with crunchy crumble.
  • 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
  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.
Instead of using ramekins, you can make the crumble in 9" deep dish pie plate.
Nutrition Information
Calories: 2561 Fat: 148g Saturated fat: 63g Unsaturated fat: 74g Trans fat: 4g Carbohydrates: 298g Sugar: 157g Sodium: 180mg Fiber: 25g Protein: 26g Cholesterol: 244mg
Recipe by Coffee and Crumpets at