Rhubarb apple crumble - this delicious, hearty crumble is easy to make and so satisfying. Tangy stewed rhubarb and apples are topped with a buttery, oaty hazelnut crumble.
Serve with custard or ice cream for a comforting dessert.
Despite the fact that it is one of my absolute favourite puddings, for some reason I have never actually posted a crumble recipe before!
This rhubarb and apple crumble is hearty and comforting, with tangy rhubarb and apples and a crisp, buttery crumble topping.
I like to add oats and nuts to my crumble topping for flavour and texture. I also think that the more crumble the better so I make quite a high ratio of crumble to fruit, no stingy crumble here!
This is such an easy recipe but is so satisfying, the perfect end to a Sunday dinner!
What Do I Need To Make Rhubarb Apple Crumble?:
Rhubarb: I used garden grown rhubarb, which doesn't have the beautiful pink colour of forced rhubarb, it still tastes good though! Either kind will work, as will frozen, and you could even use tinned rhubarb, in which case there would be no need to cook it in the pan before baking the crumble.
Apples: I use eating apples rather than cooking ones so that they maintain their shape when cooked. Go for a tangier variety such as Braeburn if possible, though any kind will work.
Sugar: I like to use caster or granulated sugar for the fruit, and light brown sugar for the crumble but they are interchangeable. Coconut sugar would also work.
Butter: I prefer to use a block vegan butter such as Naturli vegan block, but spreadable will work if that's all you have.
Flour: Plain (all-purpose) flour is best. I haven't tested it gluten-free but I think that it should work fine with a plain GF flour blend.
Oats: I like to add some porridge oats (rolled oats) to my crumble topping. I would avoid using jumbo oats, just regular supermarket own brand porridge oats are fine.
Hazelnuts: Adding some chopped hazelnuts to the crumble adds flavour and texture. You can swap them for other varieties of nuts, or just omit them if you prefer.
Lemon: A dash of lemon helps to bring out the flavour of the fruit. Fresh or bottled is fine.
Cinnamon: Optional but it works really well with the other flavours. You could use ground ginger instead if you want.
How To Make Rhubarb Apple Crumble:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Cook the rhubarb and apples in a pan with the sugar, lemon juice and vanilla for a couple of minutes until just starting to soften. Tip into a baking dish.
Mix the flour and cinnamon together in a bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles breadcrumbs and no large lumps of butter remain.
Stir in the sugar, oats and chopped hazelnuts.
Scatter the crumble topping over the fruit and press it down very slightly.
Bake for about 25 minutes until golden and bubbling.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Crumble is best served with plenty of custard! Cream or ice cream are also acceptable.
The crumble is best eaten freshly baked but it will keep in the fridge for about 3 days. I'm a big fan of cold crumble for breakfast!
I do not recommend freezing it as the crumble topping may become soggy.
The fruit and crumble topping can be prepared and placed in the fridge separately for a day or so. Add the crumble to the fruit just before baking.
If you want to make a plain apple crumble you can swap the rhubarb for the same weight of more apples (so 1kg total). Conversely, you can also swap the apples for more rhubarb.
More Vegan Pudding Recipes:
- Vegan spotted dick
- Vegan sticky toffee pudding
- Vegan Eve's pudding
- Vegan steamed chocolate pudding
- Vegan steamed maple syrup pudding
- Vegan self-saucing chocolate pudding
- Berry and coconut steamed puddings
- Vegan jam roly-poly
- Vegan jam and coconut sponge
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Rhubarb Apple Crumble (Vegan)
- 500 g (18 oz) rhubarb
- 500 g (18 oz) apples (4 large)
- 80 g (6 ½ Tablespoons) caster or granulated sugar
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- ½ teaspoon cinnammon
- 150 g (⅔ cup) vegan block butter cold and diced
- 80 g (6 ½ Tablespoons) light brown soft sugar
- 60 g (⅔ cup) porridge oats (rolled oats)
- 60 g (6 Tablespoons) chopped roasted hazelnuts optional
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Chop the rhubarb into chunks and peel, core and slice the apples. Place them in a pan along with the sugar, lemon juice and vanilla.
- Cook over a low heat for a couple of minutes until the fruit is just starting to soften then remove from the heat and tip into an approx 20 x 24 cm baking dish or a deep 23 cm/9 in pie dish.
- Mix the flour and cinnamon together in a bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles breadcrumbs and no large lumps of butter remain.
- Stir in the sugar, oats and chopped hazelnuts.
- Scatter the crumble topping over the fruit and press it down very slightly.
- Bake for about 25 minutes until golden and bubbling.