Perfect Apple & Rhubarb Crumble, The Delicious Warming & Comforting Dessert.
Homemade apple crumble is delicious, but apple & rhubarb crumble hits differently. Learn how to make this delightful, quick & cheap apple & rhubarb crumble following the easy step-by-step guide, and in this one, we’ll also make a fantastic homemade creme Anglaise known as custard.
If you didn’t know, creme Anglaise is the base of most of your favourite ice cream before it’s been churned, but before it’s churned, it’s a delicious, smooth and velvety custard.
Apple & Rhubarb Crumble
Ingredients
Apple & Rhubarb Mix
- 1.2 kg Granny Smith Apples Peeled & Diced
- 250 g Rhubarb Trimmed & Sliced
- 60 g Raw Sugar
- 6 g Ground Cinnamon
- 1 - Lemon Zest Only
Crumble Mix
- 200 g Plain Flour All Purpose
- 110 g Unsalted Butter Cubed & Room Temperature
- 80 g Sugar
- 70 g Rolled Oats
Crème Anglaise (Custard)
- 400 ml Full Fat Milk
- 200 ml Thickened Cream
- 1 Vanilla Pod Seeds Scraped
- 4 Egg Yolks
- 90 g Sugar
Method
Apple & Rhubarb Crumble
- Preheat the oven to 200°C (390°F).
- Place the apples, rhubarb, sugar, cinnamon, and lemon zest into a large saucepan or pot. Place over medium heat, mix to combine, cover, and stew for 4 minutes. Remove the lid, mix, cover, and continue stewing for 3 minutes, or until soft. Remove and let cool slightly.
- To make the crumble, add the flour, butter, sugar, and rolled oats (if using) to a mixing bowl. Rub the butter into the dry ingredients with clean hands until it resembles coarse breadcrumbs.
- Pour the apple and rhubarb mix into a baking dish, top with the crumble mix, and spread evenly. Run a fork across the top for a rustic look (this helps create a crispy top). Bake for 28-30 minutes, or until deeply golden.
- Portion and serve in bowls. Pour over the crème anglaise (below) and dig in.
Crème Anglaise (Custard)
- In a mixing bowl, whisk the egg yolks and sugar for 2-3 minutes, or until pale and creamy.
- Add the milk, cream, and vanilla to a medium saucepan. Place over medium heat, whisk to combine, and heat to 72°C (161°F), or just under simmering point (don't let it simmer or boil). Remove from the heat.
- Pour the warmed mixture into the egg and sugar, whisking vigorously to combine. Pour the combined mixture back into the saucepan.
- Place the saucepan over low heat and whisk continuously for 5-6 minutes, or until the custard coats the back of a spoon. Remove and shock the base of the saucepan in a bowl of ice water to cool it quickly and stop it from scrambling. Transfer to a bowl or bottle until ready to serve.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Unrefined Caster Sugar Substitute
I use unrefined caster sugar, which is raw caster sugar, as it has a caramel/molasses-like flavour when baking. It can be substituted for regular granulated sugar, white caster, or refined sugar.
Apple & Rhubarb Crumble Storage Instructions
To store, place the crumble in the fridge for up to 5 days and in the freezer for up to 4 months, both held in an airtight container. The creme anglaise (custard) will also last 5 days in the fridge.
Apple & Rhubarb Crumble Reheating Instructions
To reheat, warm gently in an oven set at 160.c – 320.f for 10 minutes. Alternatively, heat it in bursts in a microwave. The creme anglaise (custard) can be reheated in a small saucepan over low heat, stirring regularly. It can also be heated in short bursts in the microwave.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Wow…Love how you have meticulously laid down everything…from recipe to guided pictures, substitutes, reheating and nutritional guide…. You rock my fav Chef Jack… loving your website…
I really appreciate it, Smita. Glad you enjoy the website and all the little details. There will be plenty more features added in the near future. Please stay tuned.