Name: Apple & Rhubarb Crumble
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 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); 200 g Plain Flour (All Purpose); 110 g Unsalted Butter (Cubed & Room Temperature); 80 g Sugar; 70 g Rolled Oats; 400 ml Full Fat Milk; 200 ml Thickened Cream; 1 Vanilla Pod (Seeds Scraped); 4 Egg Yolks; 90 g Sugar

Apple & Rhubarb Crumble

PREP

10 mins

COOK

40 mins

SERVES

DIFFICULTY

Medium

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

Apple and rhubarb is one of those combinations that just works. The tart rhubarb cuts through the sweetness of the apples, and once it’s stewed down and baked under a buttery oat crumble, you’ve got a proper old-school dessert that never goes out of style.

What makes this one worth the extra bit of effort is the crème anglaise. It’s a real custard, made properly — egg yolks tempered slowly, cooked to the right temperature, silky rather than lumpy. It’s not hard once you know the technique, but it does need a bit of attention while it’s on the stove.

Serve it warm, straight out of the oven, with the custard poured over the top. It’s the kind of dessert that disappears fast at a dinner table.

Apple & Rhubarb Crumble

DESSERT · BAKING · MEDIUM

Why You'll Love This Apple & Rhubarb Crumble

A classic crumble with a proper custard, not the packet stuff

The fruit filling is dead simple — apples and rhubarb stewed down with a bit of sugar, cinnamon, and lemon zest until it's soft and jammy. No faffing about, just good flavour.

The crumble topping goes deeply golden and stays crisp, as long as you don't overwork the butter into it. Rub it in just until it looks like coarse breadcrumbs and stop there.

And then there's the crème anglaise. Once you've made a real custard from scratch, it's hard to go back to anything from a packet. It takes a bit of patience but the result is worth it every time.

Apple & Rhubarb Crumble

Print Recipe

5 from 1 vote

Prep Time: 10

Cook Time: 40

Total Time: 50

Calories: 751kcal

Servings: People

Metric - Imperial

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.

Chef's Tips

Rub the butter into the dry ingredients just until it resembles coarse breadcrumbs, not further — overworking it melts the butter from the warmth of your hands, and the topping won't turn out crisp.

Temper the eggs slowly when making the custard — pour the hot milk mixture in gradually while whisking, rather than all at once, so the eggs don't scramble.

If you want a more precise doneness check for the custard beyond the spoon test, aim for around 82-85°C — any hotter and the eggs will start to curdle.

Storage & Reheating

The crumble will keep at room temperature for up to 2 days, or in the fridge for up to 4 days, and reheats well in the oven at 160°C (320°F) for 10-15 minutes to bring back some crispness. The custard will keep in the fridge for up to 3 days in an airtight container or bottle — give it a good stir before serving, as it can thicken slightly once chilled. Neither component is recommended for freezing, as the crumble topping loses its texture and the custard can split.

Serving 450gCalories 751kcalCarbohydrates 105.5gProtein 11.7gFat 33.6gSaturated Fat 19.6gPolyunsaturated Fat 1.71gMonounsaturated Fat 6.25gTrans Fat 1.4gCholesterol 156.8mgSodium 50.4mgPotassium 558mgFiber 8.4gSugar 63.8gVitamin A 641.77IUVitamin C 13mgCalcium 172.1mgIron 1.7mg

Common Questions

Can I leave the oats out of the crumble topping?⌄

Yes, if you'd prefer a finer, more traditional crumble you can leave them out and the topping will still work — just note that the oats add a nice bit of texture and chew, so it's a genuine trade-off, not a straight swap.

Why do I need to temper the eggs slowly for the custard?⌄

If you pour hot milk straight into the egg yolks too quickly, the eggs will scramble before they have a chance to thicken the custard smoothly. Pouring it in gradually while whisking brings the eggs up to temperature gently, so you end up with a silky custard instead of sweet scrambled eggs.

Can I make the crème anglaise ahead of time?⌄

Yes, it keeps in the fridge in an airtight container or bottle for up to 3 days. It thickens up when it's chilled, so give it a good stir before serving to loosen it back up.

Can I use other fruit instead of apple and rhubarb?⌄

Definitely — pears, berries, or stone fruit like peaches all work well in the same method. Just keep an eye on how much liquid the fruit releases when it stews, since juicier fruit may need a touch longer under the crumble to bake off any extra moisture.

Apple & Rhubarb Crumble

Apple & Rhubarb Crumble

A classic crumble with a proper custard, not the packet stuff