Apple and Rhubarb Oat Crumble
Apples and rhubarb under an oat and butter crumble, baked forty minutes.
60 min
6 servings
Difficulty 2/5
Dessert · Afternoon snack
Prep 20 min · Cook 40 min
Rhubarb gives the sharpness and a lot of juice, which is why the starch goes in with the sugar. The oats make the topping coarser and crisper than a flour-only crumble.
Per serving
400
kcal / serving
Ingredients
Written for 6 servings. Change the servings to rescale every amount.
Fruit
Apple
3 medium (546 grams)
Rhubarb
4 stalks (240 grams)
White Sugar
50 grams
Cornstarch
1 tablespoon (8 grams)
Cinnamon, ground
1 teaspoon (2.6 grams)
Crumble
Rolled Oats
120 grams
Wheat Flour
90 grams
Butter
110 grams
Brown Sugar
70 grams
Steps
Heat the oven to 180 °C.
3 min
Peel and core the apples and cut them into 2 cm pieces. Cut the rhubarb stalks into 2 cm lengths.
10 min
Toss the fruit with the white sugar, the cornstarch and the cinnamon and tip it into a 25 cm baking dish. The starch thickens the juice the rhubarb gives out.
4 min
Rub the cold butter into the flour with your fingertips until it looks like coarse crumbs, then stir in the oats and the brown sugar.
6 min
Scatter the crumble loosely over the fruit. Do not press it down — packed crumble bakes into a lid.
2 min
Bake it 40 minutes, until the top is golden and the juice bubbles up at the edges.
40 min
Let it stand 10 minutes before serving, so the juice sets.
10 min
Serving suggestion
Warm, with a scoop of vanilla ice cream melting into it.
Storage
Three days in the fridge. Crisp the topping again at 180 °C for 10 minutes.
Notes
Out of rhubarb season, the same weight of sour cherries or plums works.
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