Apple and rhubarb crumble

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

Apple and rhubarb crumble with custard
  • Preparation time 20 minutes (prep. time)
  • Cooking time 20 minutes (cooking time)
  • Serves 6


For the filling:
  • 500g (18oz) Bramley apples, peeled and chopped
  • 500g (18oz) rhubarb, cut into chunks
  • 50g (2oz) caster sugar
  • 15g (1/2 oz) plain flour
For the crumble:
  • 250g (9oz) plain flour
  • 50g (2oz) oats
  • 100g (3.5oz) caster sugar
  • 150g (4oz) butter
  • 5g (0.5oz) ground ginger
  • 20g (1oz) soft light brown sugar
To serve:


  • custard or pouring cream 


  1. Place the rhubarb and apples in the bottom of a suitable sized casserole dish or similar, mix well.
  2. Sprinkle over the caster sugar and flour and mix again.
For the crumble:
  1. Place the flour, oats, caster sugar, butter and ground ginger in a bowl.
  2. Rub the fat into the dry ingredients until incorporated but still with a few lumps.
  3. Sprinkle the crumble mix over the fruit and spread evenly.
  4. Sprinkle over the brown sugar and place in the oven at 180C for around 20 minutes.
  5. Remove from the oven when the top is golden


Serve hot with custard or some fresh pouring cream