Apple & Rhubarb Crumble

After a request from a friend for a good apple crumble recipe, I tested this recipe a few weeks ago and it went down a treat. I made it again for a dinner party last night and decided it was definitely blog-worthy. The crumble topping is from Annabelle Langbein’s cookbook, The Free Range Cook. It is great as the recipe makes a lot of crumble so I find I can use a third to a half of it for a crumble, and store the rest in the freezer for a crumble another day. I used apple and rhubarb but feel free to experiment with other flavours by adding berries etc. Additionally, you can experiment by making them in individual ramekins, or as a traditional big apple crumble like I did.


  • 2 cups Flour
  • 1 cup ground Almonds
  • 1 1/2 cups Brown Sugar
  • 2 cups Rolled Oats
  • 1 cup Almonds, roughly chopped
  • 2 tsp Mixed Spice
  • 250g Butter, (melted)


  • 6 Apples (chopped into quarters/eighths)
  • 300g chopped Rhubarb (approx 1cm pieces)
  • 2 tsp Cornflour
  • ¼ cup Brown Sugar
  1. Preheat the oven to 160°C
  2. Mix all the dry crumble ingredients with the melted butter to combine. Set aside
  3. Place the apples in the dish to fill the entire dish in one layer
  4. Add the chopped rhubarb on top of the apples
  5. Mix the cornflour and brownsugar together and sprinkle over the fruits to cover the dish evenly
  6. Spread the crumble topping evenly on top. Freeze whatever is not needed
  7. Bake in the oven for approximately 40minutes until crisp and golden

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