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Apple and rhubarb crumble

Two British superstars come together in this classic pudding. Its sweet, tangy and sour filling with a crunchy top is the perfect end to any lunch or dinner, especially with a helping of custard.

  • 20 minutes prep. time
  • 20 minutes cooking time
  • Serves 6
  • Cakes, bakes & desserts
Apple and rhubarb crumble with custard
A delicious winter pudding of fruit and a crunchy crumble topping | © National Trust Images/Chris Lacey


For the filling

  • 500g Bramley apples, peeled and chopped
  • 500g rhubarb, cut into chunks
  • 50g caster sugar
  • 15g plain flour

For the crumble

  • 250g plain flour
  • 50g oats
  • 100g caster sugar
  • 150g butter
  • 5g ground ginger
  • 20g soft light brown sugar

To serve

  • custard or pouring cream 


Top tip

You can try out different seasonal fruit combinations throughout the year, depending on what fruit you have available.

Step 1

For the filling

Place the rhubarb and apples in the bottom of a suitable sized casserole dish or similar, and mix well.

Step 2

Sprinkle over the caster sugar and flour and mix again.

Step 3

For the crumble

Place the flour, oats, caster sugar, butter and ground ginger in a bowl.

Step 4

Rub the butter into the dry ingredients until incorporated, but still with a few lumps.

Step 5

Sprinkle the crumble mix over the fruit and spread evenly.

Step 6

Sprinkle over the brown sugar and place in the oven at 180°C (160°C fan/gas mark 4) for around 20 minutes.

Step 7

Remove from the oven when the top is golden. Serve hot with custard or some fresh pouring cream.

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