Apple & Rhubarb Crumble

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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