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Bowl of rhubarb crumble with scoop of ice cream
50Total Time
15Prep Time
35Bake Time

Easy apple and rhubarb crumble

2 Reviews

About the bake

This delicious autumnal crumble is delicious served with ice cream or cream.

50Total Time
15Prep Time
35Bake Time


  1. Step 1:

    Preheat oven to 180°C (gas mark 4). Peel, slice and remove the cores from the apples and place into an ovenproof dish that is at least 3 inch deep.

  2. Step 2:

    Pour the contents of the canned rhubarb into the dish with the apples and mix together. Add the sugar.

  3. Step 3:

    To make the crumble, mix the butter with the flour in a dry bowl using your hands until you have a texture like breadcrumbs.

  4. Step 4:

    Add the oats and the remaining sugar and mix together.

  5. Step 5:

    Evenly spread the crumble mixture over the apple and rhubarb. Place  in the middle of a pre-heated oven for 30-40 mins. When the crumble is cooked, leave it to cool for at least 15 minutes. Any crumble left over can be covered with tin foil and be kept in the fridge for a couple of days.


  • For the crumble

    • 250g Allinson's Plain White Flour
    • 100g Porridge oats
    • 115g Unrefined demerara sugar
    • 170g Butter (unsalted)
  • For the filling

    • 540g Rhubarb (canned)
    • 6 Apple(s)
    • 55g Unrefined demerara sugar

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