Apple & Rhubarb Crumble Recipe | Easy Homemade Dessert
This apple and rhubarb crumble recipe is a classic dessert that's super easy to make and tastes absolutely fantastic. All of the ingredients are relatively cheap, which is always a bonus. In this recipe, I'm going to show you how to make a creme on glaze, which is just a fancy word for custard. So let's get straight into it!
To make this apple and rhubarb crumble, you'll need the following ingredients:
- 1.2 kilos or 2.6 pounds of granny smith apples
- 250 grams or 8.8 ounces of rhubarb
- Zest of one lemon
- 60 grams or 2.1 ounces of unrefined caster sugar
- 1.5 teaspoons or 2 grams of ground cinnamon
- 200 grams or 7.05 ounces of plain all-purpose flour
- 110 grams or 3.8 ounces of cubed room temperature unsalted butter
- 80 grams or 2.8 ounces of unrefined caster sugar
- 70 grams or 2.4 ounces of rolled oats
- 400 milliliters or 400 grams of full-fat milk
- 200 milliliters or 210 grams of thickened cream
- 1 vanilla pod (or 1 teaspoon of vanilla extract)
- 4 large free-range egg yolks
- 90 grams or 3.1 ounces of unrefined caster sugar
To make the apple and rhubarb filling, start by peeling and slicing the apples. Slice the rhubarb into even size strips. In a pot, combine the diced apple, rhubarb, lemon zest, caster sugar, and ground cinnamon. Cook on a medium heat until the fruits are coated and soft.
For the crumble topping, mix together the flour, unsalted butter, caster sugar, and rolled oats until it resembles coarse breadcrumbs. Transfer the apple and rhubarb mixture into a baking dish and spread the crumble topping over it.
Bake in a preheated oven at 200 degrees Celsius or 390 degrees Fahrenheit for 25-30 minutes, or until the crumble is golden brown.
To make the creme on glaze or custard, heat the milk, cream, and vanilla in a saucepan. In a separate bowl, whisk together the egg yolks and caster sugar until pale and creamy. Gradually pour the heated milk mixture into the egg mixture, whisking continuously. Return to the heat and cook for 5-6 minutes until thickened.
Serve the apple and rhubarb crumble with the creme on glaze or custard. Enjoy this delicious classic dessert with every bite!
Note: Store any leftover custard in the fridge for up to five days.
Ingredients:
- 1.2 kilos or 2.6 pounds of granny smith apples
- 250 grams or 8.8 ounces of rhubarb
- Zest of one lemon
- 60 grams or 2.1 ounces of unrefined caster sugar
- 1.5 teaspoons or 2 grams of ground cinnamon
- 200 grams or 7.05 ounces of plain all-purpose flour
- 110 grams or 3.8 ounces of cubed room temperature unsalted butter
- 80 grams or 2.8 ounces of unrefined caster sugar
- 70 grams or 2.4 ounces of rolled oats
- 400 milliliters or 400 grams of full-fat milk
- 200 milliliters or 210 grams of thickened cream
- 1 vanilla pod (or 1 teaspoon of vanilla extract)
- 4 large free-range egg yolks
- 90 grams or 3.1 ounces of unrefined caster sugar
Cooking steps:
- Peel and slice the granny smith apples.
- Slice the rhubarb into even size strips.
- In a pot, combine the diced apple, rhubarb, lemon zest, caster sugar, and ground cinnamon. Cook on a medium heat until the fruits are coated and soft.
- In a mixing bowl, combine the flour, cubed unsalted butter, caster sugar, and rolled oats. Rub the ingredients together with your hands until you have coarse breadcrumbs.
- Transfer the apple and rhubarb mixture into a baking dish. Spread the crumble topping evenly over it.
- Bake in a preheated oven at 200 degrees Celsius or 390 degrees Fahrenheit for 25-30 minutes, or until the crumble is golden brown.
- In a saucepan, heat the milk, cream, and vanilla. In a separate bowl, whisk together the egg yolks and caster sugar until pale and creamy.
- Gradually pour the heated milk mixture into the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over medium-low heat for 5-6 minutes, or until thickened.
- Serve the apple and rhubarb crumble with the custard glaze.