Rhubarb & Apple Crumble with a Crunchy Oat Topping
A tangy and sweet baked dessert combining rhubarb and apple under a buttery, golden oat crumble.
- Prep15 min
- Cook35 min
- Total50 min
- DifficultyEasy
- Servings5
This is the only dessert I think about when rhubarb season arrives. The apples temper the intense tang of the rhubarb, so the filling stays fruity and bright instead of turning into a mushy puree.
The crumble topping is extra special here. I add oats for texture and make sure to scrunch the mixture into lumps before scattering it on top, so every spoonful gives you generous clusters of crunchy, buttery topping. Vanilla ice cream or custard is absolutely mandatory.
Ingredients
Servings
For serving
Converted amounts are rounded.
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Method
- Preheat the oven to 375°F.
- In a large bowl, toss together the rhubarb, cubed apples, white sugar and orange zest. Transfer the mixture to a 30x20cm (12x8 inch) baking dish and spread it evenly.
- In a separate bowl, combine the rolled oats, flour, brown sugar, baking powder, cinnamon and a pinch of salt. Add the melted butter and mix with a wooden spoon — use a cutting motion or smear the mixture against the side of the bowl until all the flour is incorporated and you have a sandy texture.
- Grab handfuls of the crumble mixture and squeeze them in your fist to form lumps, then break these lumps into smaller clumps and scatter them over the fruit filling.
- Bake for 35 minutes, or until the rhubarb is soft and the top is golden brown.
- Remove from the oven and let rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard.
💡 Tips
- For extra crunch, you can add ¼ cup of chopped nuts (like almonds or walnuts) to the crumble topping.
- If your rhubarb is very thick, cut the stems lengthwise first so they cook evenly.
- The crumble can be assembled a few hours ahead and baked just before serving.
Inspired by a recipe from RecipeTin Eats