Apple and Rhubarb Crumble

Another fabulous ingredient in season: forced champagne rhubarb from Yorkshire. I love rhubarb so much I would put it into anything. This is the best crumble I have made so far and I am so proud of it!
The inspiration for this crumble came by tasting a similar one at Bentley’s made by a friend of ours who is a chef there. The new addition is the orange zest and crushed almonds in the crumble and of course using the “champagne” rhubarb from Yorkshire. And you can freeze it! Let it cool down after cooking and freeze. Leave to defrost in the fridge and warm up in the oven and Tada! A beautiful last minute crumble ready to serve with ice-cream or custard.


Apple and Rhubarb Crumble


  • 110g slightly salted President butter (use good quality butter)
  • 80g caster sugar
  • 100g plain flour
  • 50g porridge oats
  • 30g grounded almonds
  • 25g roughly crushed whole almond
  • grated zest of 1 orange
  • 500g forced Yorkshire rhubarb
  • 2 big Bramley apples

Mix the flour and the butter together with your hands until it forms crumbs. Add the rest of the dry ingredients and the zest and mix well. Set aside while you prepare the fruits. Rinse the rhubarb and dry it, chop it in 1 inch long sticks so when it cooks it doesn’t end up a a complete mash. Place the chopped rhubarb at the bottom of a pie dish and sprinkle with a little caster sugar. I like my crumble with a tarty taste from the fruits and a very sweet nutty top, but up to you, for a sweeter filling add more sugar on top of the rhubarb. Peel the apples and slice them in thick slices and place on top of the rhubarb. Sprinkle your crumble mix on top in a thick layer.

Cook at 170C until the top looks well cooked, it was about 40 minutes for my oven. The bottom part of the crumble mixture will suck up the juices from the fruits and will be soft while the top will be proper crunchy with a delicious zing from the orange zest.



4 thoughts on “Apple and Rhubarb Crumble

  1. Jamie Oliver has a good recipe for rhubarb fool, and Nigel Slater has one for pork ribs & rhubarb broth which is great – I’d recommend both of these. 😀 xx

  2. I need to to thank you for this wonderful read!! I certainly loved every little bit of it.
    I’ve got you book-marked to check out new stuff you post…

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