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Apple and rhubarb crumble

Caramelised apple and rhubarb with a nutty crumble topping. Great served with ginger & mint ice-cream


Apple & rhubarb

  • 2 large bramley apples
  • 100g caster sugar 
  • Zest of 1 blood orange
  • 1 vanilla pod
  • 400g rhubarb, cut into 1 inch pieces

Crumble topping

  • 75g muscovado sugar
  • 75g caster sugar
  • 1 teaspoon cinnamon
  • 120g butter, melted
  • 200g plain flour
  • 100g ground almonds
  • 40g flaked almonds
  • 40g hazelnuts, shelled and roughly chopped


  1. Preheat your oven to 190˚C/170˚C fan-assisted/gas mark 5. Grease an ovenproof dish.
  2. Peel the apples, core and chop into chunks
  3. Put the sugar into a bowl with the orange zest and vanilla seeds. Mix together with your fingers. Add the apples and rhubarb and stir to coat.
  4. Heat a heavy based saucepan until it begins to smoke. Lower the heat a little and add the apple and rhubarb. Cook for a few mins turning to caramelise the fruit.
  5. Transfer to a ovenproof dish.
  6. Mix the crumble topping together and cover it over the fruit. Bake for 25-30 until golden and bubbling.
  7. This is great served with ginger & mint ice-cream.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now