Rhubarb and Apple Crumble

This crumble will be perfectly balanced with just the right amount of sweetness and tartness. Spoon yourself out a big scoop of this Rhubarb and Apple Crumble and top it with ice cream or whipped cream, but, don’t overdo it! Let the flavours of this crumble shine through, don’t mask or muddle it with toppings!

Made from simple ingredients, this Rhubarb and Apple Crumble is an impressive dessert with very little effort! When I’m feeling extra fancy, or if I’m planning to serve this crumble for dessert to guests, I like to prepare the mixture into individually portioned dessert ramekins; they’re much more impressive that way! And, of course, no matter how delicious a crumble might be, it always needs a scoop of good vanilla ice cream!

John.e and I most certainly have a long list of differences between the two of us! Personally, I think a couple with too many similar likes and dislikes are going to have a very boring relationship ahead of them! Preparing this crumble had me thinking of a few of our differences. I could easily list a hundred of them, but I’ll limit it to just a few.

He’s a vegetarian; I am not, because pork rules! He drinks regular coke and I drink diet Coke only! You won’t find him doing much cooking or baking, while I love to do both. For him, it’s Star Trek Wars, but for me, it’s dramatic period pieces all the way! He’s a Mac and I’m a PC. Musically, he’s into jazz, while I’m a country man at heart. (Right now, my playlist is full of Taylor Swift, Luke Coombs, Ella Langley, and Emily Ann Roberts.) He was raised on a farm; I was raised with a view of the ocean out our dining room window. He’s the strong, quiet type; I’m the speak-my-mind, dramatic type. He craves sweet desserts; I crave salty snacks.

That last one is what brings us to this recipe.  I like to surprise John.e from time to time by baking up a little something to satisfy his sweet tooth. This Rhubarb and Apple Crumble is one such recipe. Now, even though I prefer salty treats, I couldn’t help myself in this case. I mean, really, who could turn down this beauty!?

WHAT IS RHUBARB?

Rhubarb is a perennial plant that grows well in cool climates. The stalks are edible, but it’s sometimes planted as an ornamental plant because of its beautiful, vibrant red stalks and wide green leaves. Consumed raw, rhubarb has an intensely tart flavour that’s not generally liked. But toss it with sugar and bake it into cake, pie, shortbread or jam, and rhubarb’s bitterness fades and becomes delicious. While it’s most commonly used in combination with other fruits to make sweet treats, rhubarb has several savoury applications. Add it to salsa, use it to make chutney or enjoy it as a marinade for meat.

RHUBARB WAS PLENTIFUL

When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months.  My dad grew some rhubarb and still does, but I particularly remember one family who grew the biggest rhubarb I had ever seen – even to this date, I haven’t seen rhubarb so large or taste so good.

There might be a reason their rhubarb tasted better than all other rhubarb, and I’ll share that with you, Dear Reader. As I said, this rhubarb was extremely large.  It was a fenced-in patch of rhubarb that had to be about twenty or thirty feet square.  It was located right behind their house, which made it most difficult to steal.

Yes, I said steal.  Us kids would often slip our arms through the fence and pull out a stalk or two.  It was a perfect snack on a hot summer day.  Oftentimes, we would just so happen to be passing by when the owners were cutting down the rhubarb and they would always happily give us some.  I’m not sure why we thought we needed to steal it; had we knocked on the door and asked, I’m sure they would have given us a stalk and sent us on our way.

BLAME IT ON THE 80s!

I guess it’s just the kind of thing the kids in the 80s did.  It wasn’t just the rhubarb!  A nearby family grew crab apples and cherries, also inside a fenced-in yard, but we managed to get in there too, even if we did have to wait until after dark.  It’s been many years since I’ve been back to the small town where I grew up.  And, if I were to go back now, I’d still look for the familiar sights that were childhood favourites.

Both of the owners of these tempting gardens have passed away now.  But my memories of their delicious fruits still vividly remain.  Rest in peace Mr. & Mrs. Martin and Mr. & Mrs. Tilley.  It’s recipes like this one that reminds me of you and keep my fond childhood memories alive.

Let’s get to the recipe before I start confessing more of my sins!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

Crumble Topping:

• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Oats – Use quick oats.
• Brown Sugar – First of all, it has way more flavour than regular white sugar! And, in this recipe, brown sugar keeps that crumb topping tasting deliciously homemade!
• Ground Cinnamon – This adds a little hint of warmth to the crumb topping.
• Butter – Make sure your butter is at room temperature! You can use unsalted butter, but this crumble most certainly tastes better with salted butter.

Crumble Filling:

• Rhubarb – Please use fresh rhubarb! You can use frozen, but once baked, the crumble will be more wet on the bottom rather than syrupy.
• Granny Smith Apples – These are tart but lend themselves well to baking. They will hold their shape rather than turn to mush in the crumble.
• Sugar – Sugar will caramelize when baked, which will help to brown the crumble.
• Vanilla Extract 
• All-Purpose Flour

HOW TO MAKE A RHUBARB AND APPLE CRUMBLE

Preheat your oven to 375 degrees F. Measure all of the crumble filling ingredients into a mixing bowl and toss to coat and mix. Transfer this mixture to a 9×13-inch baking pan. Set aside. Add all of the dry crumb topping ingredients to a clean mixing bowl and stir to combine. Pour the melted butter into the bowl and mix to combine until a crumbly mixture is formed.

Evenly distribute the crumble mixture over top the rhubarb and apple layer. Bake the crumbles for 35 minutes or until the crumb layer is golden brown. Remove from oven and let the crumble rest for 5 minutes. Serve while still warm with ice cream if desired.

STORING LEFTOVER CRUMBLE

Here’s the thing about this Rhubarb and Apple Crumble – or any crumble for that matter – they cannot be stored for a long period of time. Crumbles are best when eaten the same day. I have tried to store them in sealed containers, in the fridge, and I’ve even tried freezing them. They are never as good as they are on that first day. That’s not to say that you can’t eat them a day or two later though!

You can safely store them for a day or two well covered in your fridge. When you feel like having some, remove the cover and set it onto a baking sheet. Bake at 200 degrees F for five to seven minutes. It’s already baked, so it’s just a matter of reheating it on a low, steady heat.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!