Apple-Rhubarb Crumble

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Jul 1, 2013

Apple Rhubarb Crumble

Crumbles are a fantastic invention. They are simple and delicious desserts that I find especially suitable for autumn and winter days. The addition of rhubarb gives delicious freshness to the crumble. Yum!
The recipe is from MasterChef Australia. On the site there’s also a recipe for a vanilla custard, but as I wanted to keep the crumble very simple, we had sour cream with the crumble – which is also what we prefer.

The recipe has been cut down to fit 4 people.



  • 375 ml water
  • 2 tbsp sugar + extra for sprinkling
  • 1/2 bundle of rhubarbs, cut into small pieces
  • 4 apples, peeled and diced
  • 1/2 tsp cinnamon


  • 50 ml/1/4 cup flour
  • 50 ml/1/4 cup oats
  • 100 ml/1/2 cup brown sugar
  • 62,5 g unsalted butter


Preheat the oven to 180C.

Pour water and sugar into a saucepan and bring to the boil. Place the rhubarb pieces in the boiling water and let it boil for 3 minutes. Remove the rhubarb from the water and place it in a baking tin together with the diced apples. Mix sugar and cinnamon and sprinkle it over the fruit.

Combine the crumble ingredients with kneading – it has to be crumbly. Spread the crumble evenly over the fruit.

Bake for 25-30 minutes, or until the crumble is golden on top.

Serve with sour cream – either natural or stirred with vanilla extract – or whipped cream. Bon Appetit!

Apple Rhubarb Crumble II

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