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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