Description

Warm, comforting Apple and Rhubarb Crumble combines tender chunks of tart apples with bright, ruby‑red rhubarb, all topped with a buttery oat‑coconut crumble. This easy‑to‑make dessert is perfect for cozy evenings or brunch spreads.

Ingredients

Scale

1/2 cup plain flour
90 g cold butter, chopped
1/2 cup brown sugar
1/4 cup shredded coconut
1/4 cup rolled oats
1/2 teaspoon ground cinnamon
4 granny smith apples, peeled, cored, cut into chunks
1/4 cup water
1/2 bunch rhubarb, leaves removed, trimmed, washed, roughly chopped
1/3 cup caster sugar

Instructions

Pre‑heat the oven to 180 °C (350 °F). Lightly grease a 20‑cm baking dish.
In a bowl, combine the flour, brown sugar, shredded coconut, rolled oats, cinnamon, and butter. Use your fingertips to rub the mixture until it resembles coarse crumbs.
In a separate saucepan, add the chopped apples, rhubarb, caster sugar, and water. Cook over medium heat for 5‑7 minutes, stirring occasionally, until the fruit softens.
Transfer the fruit mixture to the prepared baking dish, spreading it evenly.
Scatter the crumble topping over the fruit.
Bake for 30‑35 minutes, or until the topping is golden brown and the fruit is bubbling.
Allow to cool slightly before serving. Serve warm with vanilla ice‑cream or whipped cream.

Notes

For a gluten‑free version, substitute the plain flour with a 1:1 gluten‑free flour blend. You can also add a splash of orange zest to the fruit for extra brightness. Store leftovers covered in the fridge for up to 2 days; reheat gently before serving.

Prep Time: 20 min
Cook Time: 35 min
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 20g
Sodium: 50mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 3g
Cholesterol: 15mg

Keywords: crumble, apple, rhubarb, dessert, comfort food