Description
This apple and rhubarb crumble is a nostalgic, comforting dessert with a juicy, tangy filling and a buttery, crunchy oat topping. Perfect for spring and summer, it’s simple to make and a guaranteed crowd-pleaser.
Ingredients
Scale
- 4 cups rhubarb, chopped (1/2-inch pieces)
- 3 large apples (like Granny Smith), peeled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- 1. Preheat oven to 375°F (190°C).
- 2. Toss rhubarb and apples in a large bowl with granulated sugar, vanilla, lemon juice, and cornstarch. Mix well.
- 3. Pour fruit mixture into a 9×13-inch baking dish.
- 4. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- 5. Sprinkle crumble topping evenly over fruit.
- 6. Bake for 40-45 minutes, until topping is golden and filling is bubbling.
- 7. Let rest for 10 minutes before serving. Serve warm.
Notes
Use very cold butter for a flaky topping. Don’t overmix the topping.
Taste fruit and add more sugar if rhubarb is tart. Place baking dish on a sheet pan to catch drips. Let rest to allow juices to thicken.
Store leftovers covered in fridge up to 4 days; reheat in microwave or oven. Freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: apple rhubarb crumble, rhubarb crumble, fruit crumble, easy dessert, spring dessert