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50Total Time
10Prep Time
40Bake Time

Summer Crumble

Quick and easy
  • Vegetarian

About the bake

This yummy crumble is simple to make and packed full of flavour. Rhubarb, blueberries and honey make up the sweet filling, finished with a layer crunchy almond crumble topping. Delicious!

50Total Time
10Prep Time
40Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4). Roughly chop the rhubarb and add to a saucepan with the sugar, honey and a splash of water. Cook for about 15 minutes until softened. Pour the rhubarb into an ovenproof dish and sprinkle with the uncooked blueberries.

  2. Step 2:

    In a large mixing bowl, add the sugar, flour, oats and butter, then rub together to an even texture. Sprinkle the topping over the fruit, then finish with the flaked almonds. Oven cook for 30 minutes until golden brown.

  3. Step 3:

    Mix the vanilla extract with the crème fraiche and serve with the crumble.


  • For the Filling

    • 800g Rhubarb
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 1 tbsp Honey
    • 150g Blueberries
  • For the Crumble Topping

    • 75g Billington's Unrefined Light Muscovado Sugar
    • 200g Allinson's Plain White Flour
    • 100g Porridge oats
    • 100g Butter (unsalted)
    • 50g Almonds (flaked)
    • 150ml Crème fraîche (low fat)
    • 1 tsp Nielsen-Massey Vanilla Extract

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