Warming Rhubarb and Apple Crumble

Crumble is a true staple of British desserts during the colder months, served with lashings of custard or a big dollop of ice cream, it transports many of us back to childhood - myself included!

Rhubarb and apple is a classic flavour combo, perfectly combining tangy with sweet, and the ginger in the crumble mixture gives a little kick too (although you can, of course, leave this out if you prefer).

The perfect warming pudding for a chilly evening, this will make your entire home smell delicious.


450g rhubarb
350g apples (Bramley or Granny Smith work well)
1 vanilla pod, split open or 1 tsp vanilla paste or extract
120g golden caster sugar
ice cream or custard, to serve

For the topping
200g plain flour
1 tsp ground ginger (optional)
100g cold salted butter
70g light soft brown sugar



  1. Pre-heat your oven to 200C/180C fan/gas 6. While your oven warms up, prep your fruit. Chop your rhubarb into 3cm slices, then peel and cut your apples into similar sized chunks.
  2. Toss the rhubarb, apples, vanilla, and sugar together in an ovenproof dish and roast for 10 mins. Be sure to choose a dish that doesn't spread the fruit out thin, but leaves enough room at the top (around 1.5 inches) for the topping.
  3. Chop your butter into small pieces, as this will make it easier to mix into the crumble topping.
  4. Combine the flour and ginger, if using, together in a large bowl. Add the pieces of butter, and rub with the flour with your fingertips to create a chunky breadcrumb textured mixture, then stir through the sugar.
  5. Remove your fruit from the oven, and sprinkle the crumble topping onto the fruit. Return to the oven and cook for a further 30-35 mins or until the topping is lightly golden brown.
  6. Serve warm with ice cream or custard and enjoy!

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