Bramley apple and rhubarb crumble

A classic favourite with a gingery, oaty crumble. Delicious served with hot custard or a big scoop of good vanilla ice cream.

A big bowl of apple crumble
  • Preparation time 20 minutes (prep. time)
  • Cooking time 20 - 25 minutes (cooking time)
  • Serves 4-6


  • 550g/ 114lb Bramley apples, quartered, cored, peeled and sliced
  • 350g/ 12oz trimmed rhubarb, thickly sliced
  • 55g/ 2oz caster sugar



  • 175g/ 6oz plain flour
  • 40g/ 1½ oz rolled oats
  • 85g/ 3oz caster sugar
  • 115g/ 4oz soft margarine
  • 1 tsp ground ginger
  • 1 tbsp soft light muscovado sugar


  1. Preheat the oven to 190°C/ 375°F/ Gas mark 5. Add the apple, rhubarb and sugar to a bowl, stir together and spoon into the base of a 1.2 litre/2 pint ovenproof dish.
  2. Place the flour, oats, sugar, margarine and ginger into a bowl and rub in the margarine until the mixture resembles fine crumbs. You can use an electric mixer for this, if desired.
  3. Spoon over the fruit and sprinkle with the muscovado sugar. bake for 20-25 minutes until golden brown and the fruit is soft. Serve scooped into bowls with hot custard (or ice cream, depending on what you fancy).