Rhubarb and Apple Crumble

Course: Brunch, Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 563kcal

Author: Lord Byron's Kitchen

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!

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Ingredients

Crumble Topping:

1 1/4 cups quick cook oats
1 1/4 cups all-purpose flour
1 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup salted butter, melted

Filling:

5 cups rhubarb, fresh not frozen, washed and cut into 1-inch pieces
4 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
1 tablespoon all-purpose flour
1/3 cup sugar
1 teaspoon vanilla extract

Instructions

Preheat your oven to 375 degrees F.
Measure all of the filling ingredients into a mixing bowl and toss to coat and mix. Transfer this mixture to a 9x13-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 crumble 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.

Notes

Recipe inspired by Nagi at Recipe Tin Eats.

Nutrition