This classic warm English dessert is tangy sweet and has a buttery melt-in-mouth crumble topping. The perfect winter dessert is served with ice cream or custard. Plus, you’d never know this recipe is vegan-friendly.

Baking tray of apple rhubarb crumble with a bowl to the side.

Rhubarb Apple Crumble

This classic warm English dessert is tangy, sweet and has a buttery melt-in-mouth crumble topping. The perfect winter dessert served with ice cream or custard. Plus, you'd never know this recipe is vegan friendly.

Course Dessert

Cuisine British

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 497kcal

Ingredients

Crumble topping

2/3 cup rolled oats
1/2 cup plain flour
1/3 cup plant-based margarine or butter
1/2 cup brown sugar
1/4 tsp salt

Filling

3 stalks rhubarb (large stalks)
4 granny smith apples
1/4 cup raw sugar

Instructions

Crumble

Preheat oven to 180°C / 360°F. Lightly grease a medium size baking dish.
Peel and core apples, then thinly slice. Wash rhubarb, trim ends, then slice into 2cm chunks.
Combine rhubarb, apple and raw sugar in prepared dish.
Combine oats, flour, brown sugar, salt and margarine in a bowl. Using your fingertips, rub the margarine into the dry ingredients until it resembles breadcrumbs. Add this to topping to the rhubarb and apple mixture.
Bake for 45-55 minutes or until the edges have bubbled and the crumble topping is golden. Stand for 5-10 minutes, then serve into bowls with custard or ice cream.