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.
Ingredients
Apple & Rhubarb Mix
- 1.2kg (2.6lbs) - Granny Smith Apples, Peeled & Diced
- 250g (8.8oz) - Rhubarb, Ends Removed & Sliced Into Strips
- 60g (2.1oz) - Unrefined Caster Sugar
- 1 ½ tsp (2g) - Ground Cinnamon
- 1 - Lemon, Zest Only
Crumble Mix
- 200g (7.05oz) - Plain (All-Purpose) Flour
- 110g (3.8oz) - Unsalted Butter, Cubed & Room Temperature
- 80g (2.8oz) - Unrefined Caster Sugar
- 70g (2.4oz) - Rolled Oats (Optional)
Creme Anglaise (Custard)
- 400ml (400g) - Full Fat Milk
- 200ml (200g) - Thickened Cream
- 1 - Vanilla Pod, Seeds Scraped (Substitute For 1 tsp (5ml) - Vanilla Extract)
- 4 - Free Range Egg Yolks
- 90g (3.1oz) - Unrefined Caster Sugar
Instructions
- Preheat oven to 200°c - 390°f.
- Place the apples, rhubarb, unrefined caster sugar, ground cinnamon & the zest of 1 lemon into a large saucepan or pot. Place over medium heat mix to combine, cover & stew for 4 minutes. Remove the lid, mix to combine, cover & continue stewing for 3 minutes or until soft. Remove & let cool slightly.
- To make the crumble, add the plain (all-purpose) flour, unsalted butter, unrefined caster sugar & rolled oats (if using) to a mixing bowl. Mix together with clean hands rubbing the ingredients into the unsalted butter until it resembles coarse breadcrumbs.
- Pour the apple & rhubarb mix into a baking dish, top with the crumble mix & evenly spread it out. Run a fork across the top to create a rustic look (this will create a nice crispy top). Bake in the preheated oven for 28-30 minutes or until deeply golden, remove.
- Portion & serve in bowls. Pour over the creme anglasie (below) & dig in.
Creme Anglaise (Custard)
- In a mixing bowl, add in the egg yolks & unrefined caster sugar, whisk for 2-3 minutes or until pale & creamy.
- Add the milk, cream & vanilla to a medium-sized saucepan. Place over medium heat, whisk to combine & heat to 72°c - 161°f or just under simmering point (don't let it simmer or boil). Remove
- Pour the warmed mixture into the egg & sugar & vigorously whisk until combined. Pour the combined mixture back into the saucepan.
- Place the saucepan over low heat, whisk continuously for 5-6 minutes or until the creme anglaise (custard) coats the back of a spoon, remove & shock the bottom of the saucepan in a bowl filled with ice water (this will cool the creme anglaise and prevent it scrambling). Place in a bowl or bottle until ready to serve.
Nutrition Guide
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
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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.