Serves 4
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Embrace apple season with this apple and rhubarb crumble recipe that’ll leave a comforting sensation in anyone who tries it. Everyone’s going to love the slightly crunchy exterior and sweet and soft filling.



  • ½ cup plain flour
  • 90 g cold butter, chopped
  • ½ cup brown sugar
  • ¼ cup shredded coconut
  • ¼ cup rolled oats
  • ½ tsp ground cinnamon


  • 4 granny smith apples, peeled, cored, cut into chunks
  • ½ cup water
  • ½ bunch rhubarb, leaves removed, trimmed, washed, roughly chopped
  • ⅓ cup caster sugar

Preheat oven to moderate, 180 C. Lightly grease a medium ovenproof dish.


In a medium saucepan, combine apple and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4-5 mins, until almost tender.


Add rhubarb and sugar. Simmer, stirring, 2-3 mins, or until rhubarb is just tender. Drain excess liquid. Spoon mixture into prepared dish.



Sift flour into a medium bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir remaining crumble ingredients through. Sprinkle evenly over fruit.


Bake 25-30 mins, until golden and bubbly. Serve warm with cream or ice-cream.

TIP Store any leftover rhubarb in an airtight container in the fridge for up to 5 days. If you prefer a crunchier crumble, add 1/4 cup chopped pecans or walnuts to the crumble mix.

Photo: bauersyndication.com.au

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