Rhubarb Apple Crumble
A cozy English dessert that's sweet, tangy, and topped with a buttery crumble. Serve warm with ice cream or custard—plus, it's secretly vegan!
Servings 4 serves
Calories 497kcal
Equipment
- Oven
Ingredients
Fruit Filling
- 4 Granny Smith apples peeled, cored, and thinly sliced; approx. 600g
- 3 large rhubarb stalks sliced into ¾-inch chunks; approx. 360g
- ¼ cup granulated sugar aka raw sugar; approx. 50g
Crumble Topping
- ⅔ cup old-fashioned rolled oats approx. 60g
- ½ cup all-purpose flour approx. 60g
- ½ cup packed brown sugar light or dark; approx. 107g
- ⅓ cup plant-based butter or vegan margarine; cold; approx. 75g
- ¼ tsp salt approx. 1.5g
Instructions
- Preheat the oven to 360°F. Lightly grease a medium baking dish (around 8x8 inches or similar).
Prepare the fruit filling:
- Add the sliced apples, chopped rhubarb, and granulated sugar to the prepared baking dish. Toss to combine and spread into an even layer.
Make the crumble topping:
- In a medium bowl, combine oats, flour, brown sugar, and salt. Add the cold plant-based butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
Assemble & Bake:
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
- Let the crumble sit for 5–10 minutes before serving. Serve warm with vegan ice cream or custard if desired.
Nutrition
Calories: 497kcal | Carbohydrates: 89g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 274mg | Potassium: 479mg | Fiber: 7g | Sugar: 59g | Vitamin A: 161IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 2mg