Apple and Rhubarb Crumble

This versatile recipe can be either made into a crumble or put into a store-bought tart base.

Dessert Vegetarian
Difficulty: Easy
Servings: 4
Preparation time: 20 minutes
Cooktime: 60 minutes


  • 10g butter
  • 200g rhubarb, trimmed and cut into 2cm long pieces
  • 1/2 cup caster sugar
  • 200g granny-smith apples, peeled, cored and cut into 2cm cubes
  • 200ml double cream
  • 500g plain flour
  • 1/3 cup rolled oats
  • 2 1/2 tblspns  brown sugar
  • 2 1/2 tblspn cup coconut
  • 70g unsalted butter


  1. Preheat fan-forced oven to 180°C (190°C for conventional oven).
  2. Heat 50g butter in a large saucepan over low heat. (Be careful not to colour the butter).
  3. Add rhubarb, apples and sugar and cook for approximately 15 minutes, stirring frequently until all fruit is soft.
  4. Spoon mixture into a lightly greased baking tray or pan.
  5. To make the crumble, combine flour with 70g butter and use your fingertips to form a breadcrumb like mixture.
  6. Then add sugar, coconut and oats and stir to combine.
  7. Place crumble mix over the top of the fruit and bake at 180°C (fan-forced, 190°C for conventional oven) for approximately 20-25 minutes.
  8. Serve with double cream (50ml per serve).
Handy Tips
Chef’s Alternate - Apple & Rhubarb Tarts: As an alternate, spoon mixture into store-bought tartlet cases. Sprinkle the crumble mix over each tart and bake for 15 to 20 minutes or until crumble is golden brown on top.
Serve with either double cream or custard.
You can use canned diced apple and mixed frozen berries in place of the rhubarb and apples to cut down on preparation time.
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