Di’s Apple and rhubarb crumble

Di’s Apple and rhubarb crumble

Apple and rhubarb crumble 1

A wonderful old-fashioned staple to be enjoyed anytime, made a little crunchier by the addition of almonds, walnuts and shredded coconut. Serve with whatever you fancy – cream, vanilla ice cream or homemade hot custard!

* This recipe is just as delicious with pears substituted for the apples and 300g frozen berries for the rhubarb.

 Serves 6


For the fruit:

  • 4 large Granny Smith apples, peeled, cored, thickly sliced (or whatever apples you have on hand)
  • 1 bunch rhubarb, trimmed, coarsely chopped
  • 3 tablespoons raw sugar
  • 4 whole cloves
  • 1 small cinnamon stick
  • ¼ cup orange juice

For the crumble:

  • 1 cup rolled oats
  • ¼ cup plain flour
  • ¼ cup brown sugar, firmly packed
  • 50g butter, slightly softened, chopped
  • ½ cup shredded coconut
  • 1/3 cup flaked almonds
  • 1/3 cup chopped walnuts


  1. Preheat oven to 180ºC.
  2. Place prepared apples and rhubarb, raw sugar, cloves, cinnamon stick and orange juice in a saucepan. Cook on medium heat until fruit is just tender (5-6 minutes), stirring occasionally. Remove from heat and spoon into a shallow ovenproof dish (about 6 cup capacity).
  3. Combine rolled oats, plain flour and brown sugar in a medium bowl. Add butter, working with fingertips until mixture becomes crumbly. Stir in coconut, almonds and walnuts.
  4. Sprinkle crumble evenly over hot fruit mixture. Bake for 15-20 minutes until top is golden and fruit is bubbling. Stand for a few minutes before serving.

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