An image of Rhubarb Crumble

Apple and Rhubarb Crumble Recipe

This delightful twist on the traditional Apple and Berry Crumble replaces berries with rhubarb, offering a tart flavour that complements the sweetness of the apples. It’s simple to make and perfect for a comforting treat.

Takes 1 hour

Serves 6


Fruit Mixture

  • 1.4 kg of apples (3.1 lbs)
  • 400 g of rhubarb, trimmed (14 oz)
  • 8 tbsp water (1/2 cup)
  • 2 tbsp maple syrup or brown sugar (1 oz )
  • 2 tsp cinnamon

Crumble Topping

  • 150 g Oats (gluten-free if necessary) (5.3 oz oats)
  • 100 g ground almonds (3.5 oz )
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 30 g desiccated coconut (1 oz )
  • 100 g plant-based butter or coconut oil (3.5 oz )
  • 90 g brown sugar (3.2 oz )


  • Instructions
  • Preheat the Oven: Preheat your oven to 170°C (338°F) with the fan setting.
  • Prepare the Fruit: Wash and chop 1.4 kg of apples into bite-sized pieces. Wash and cut 400g of rhubarb into 2 cm pieces.
  • Stew the Fruit: Combine the chopped apples, rhubarb, 8 tbsp water, 2 tbsp maple syrup (or brown sugar), and 2 tsp cinnamon in a medium pot. Bring to a boil, then cover with a lid, reduce the heat, and simmer for about 20 minutes, or until the fruit is tender but still holds its shape, stirring occasionally.
  • Prepare Crumble Topping: In a separate bowl, mix together 150g oats, 100g ground almonds, 3 tbsp each of pumpkin seeds and sunflower seeds, and 30g desiccated coconut. Melt 100g plant-based butter or coconut oil and allow it to cool slightly, then mix into the dry ingredients along with 90g brown sugar or coconut sugar until well combined.
  • Assemble the Crumble: Transfer the stewed fruit into the ovenproof dish, spreading it out evenly. Evenly sprinkle the crumble topping over the fruit.
  • Bake the Crumble: Place the dish in the preheated oven and bake for 20 minutes or until the topping is golden and the fruit is bubbling.
  • Serve: Best enjoyed warm with a scoop of vegan double cream or vegan vanilla ice cream.


Serve: Best enjoyed warm with a scoop of vegan double cream or vegan vanilla ice cream.
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