The Ultimate Vegan Rhubarb Apple Crumble: An Easy & Comforting Homemade Dessert

There’s nothing quite like a warm, bubbling crumble to bring a sense of comfort and nostalgia to any meal. This incredibly delicious and hearty rhubarb apple crumble recipe is not only surprisingly easy to make but also promises a satisfying end to any day. Imagine a perfectly balanced filling of tangy, stewed rhubarb and sweet, tender apples, crowned with an irresistible buttery, oaty, and crunchy hazelnut crumble topping. It’s a dessert that speaks to the soul, perfect for sharing with loved ones or savoring on a cozy evening.

For too long, the humble crumble has been a staple in countless kitchens, yet a proper recipe has eluded my blog – until now! This particular vegan rhubarb and apple crumble is a true gem. It delivers a perfect harmony of flavors and textures: the vibrant tartness of rhubarb combined with the gentle sweetness of apples, all tucked under a golden, crisp, and generously thick crumble layer. It’s the ultimate comfort food, made accessible for everyone.

What sets this recipe apart is its emphasis on a truly decadent topping. I believe that a crumble should live up to its name, offering a substantial and flavorful crunch with every spoonful. That’s why this recipe calls for a higher ratio of topping to fruit, ensuring no one is left wanting more of that delightful, textured crust. The addition of rolled oats contributes a lovely chewiness, while chopped hazelnuts introduce an extra layer of nutty flavor and satisfying crunch. This isn’t just a dessert; it’s an experience, the ideal comforting finish to a leisurely Sunday dinner or any special occasion.

Crafting the Perfect Rhubarb Apple Crumble: Essential Ingredients

Creating an outstanding rhubarb apple crumble starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need to gather:

• Rhubarb: The star of the show! I often use garden-grown rhubarb, which might not boast the striking pink hue of forced rhubarb, but its robust flavor is second to none. Both types work beautifully, bringing that essential tangy counterpoint to the sweetness of the apples. If fresh rhubarb isn’t available, frozen rhubarb is an excellent substitute. You could even use tinned rhubarb in a pinch, though in that case, there’s no need to pre-cook it on the stovetop; simply drain and add it directly to your baking dish before topping.
• Apples: For this crumble, I recommend using eating apples rather than cooking apples. Eating apples, such as Braeburn, Gala, or Honeycrisp, tend to hold their shape better during baking, providing a delightful texture contrast to the softer rhubarb. Their natural sweetness and slight tang complement the rhubarb perfectly. While a tangier variety like Braeburn is ideal, almost any apple you enjoy eating can be used successfully.
• Sugar: Sugar plays a dual role in this recipe. For the fruit filling, I prefer using caster or granulated sugar, which dissolve easily and sweeten the fruit without overpowering its natural flavor. For the crumble topping, light brown sugar is my go-to. Its subtle caramel notes and slightly moist texture contribute to a richer, more complex flavor profile and a wonderfully crisp topping. Feel free to experiment with coconut sugar as a healthier alternative, adjusting quantities to your taste.
• Butter (Vegan): Achieving that classic buttery crumble texture is crucial, even in a vegan recipe. I highly recommend using a solid block vegan butter, such as Naturli Vegan Block, which mimics the fat content and consistency of traditional dairy butter. This allows for a proper “rubbing in” technique, resulting in that desired breadcrumb-like texture. While spreadable vegan butter will work, block butter yields superior results for the topping.
• Flour: Plain (all-purpose) flour forms the base of our crumble topping. Its neutral flavor and reliable structure are perfect for this recipe. While I haven’t specifically tested this recipe with gluten-free flour, a good quality plain gluten-free flour blend should work well as a direct substitute for those with dietary restrictions.
• Oats: For added texture and a wholesome flavor, rolled oats (often labelled as porridge oats) are incorporated into the topping. They provide a delightful chewiness that contrasts beautifully with the crisp crumble. I advise against using quick-cooking oats, which can become mushy, or jumbo oats, which might be too coarse. Regular supermarket-brand rolled oats are ideal.
• Hazelnuts: A truly optional but highly recommended addition! Chopped hazelnuts elevate the crumble with their distinct nutty flavor and satisfying crunch. They toast beautifully during baking, enhancing the overall aroma and taste. If hazelnuts aren’t to your liking or you have a nut allergy, you can easily omit them or substitute them with other chopped nuts like almonds or walnuts.
• Lemon Juice: A splash of fresh lemon juice is a secret weapon in fruit desserts. It brightens the flavors of both the rhubarb and apples, preventing the filling from tasting too flat. It also helps to prevent the apples from browning too quickly when exposed to air. Both fresh or bottled lemon juice will do the trick.
• Cinnamon: This warm spice is an excellent companion to apples and rhubarb. While optional, a touch of ground cinnamon adds a comforting depth of flavor to the fruit filling. If you’re feeling adventurous, ground ginger or a hint of nutmeg can also provide a wonderful twist.
• Vanilla Extract: (Not explicitly listed in original “What do I need” but present in recipe card). A teaspoon of vanilla extract in the fruit filling enhances the overall sweetness and aroma, adding a lovely depth to the fruit’s natural flavors.

Step-by-Step Guide: How to Make Rhubarb Apple Crumble

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

Crafting this delightful crumble is simpler than you might think. Follow these easy steps for a perfect result every time:

1. Prepare the Fruit: Begin by preheating your oven to 200°C (180°C fan/400°F/gas mark 6). Wash and chop the rhubarb into roughly 1-inch chunks. Peel, core, and slice your apples. Combine the prepared rhubarb and apples in a saucepan with the caster or granulated sugar, lemon juice, and vanilla extract. Cook over a low heat for just a couple of minutes, stirring occasionally, until the fruit just begins to soften. This brief pre-cooking step helps to release their juices and ensures they are tender when the crumble is baked.
2. Transfer to Baking Dish: Once slightly softened, remove the fruit mixture from the heat and carefully tip it into an approximately 20 x 24 cm (8 x 9.5 inch) baking dish or a deep 23 cm (9 inch) pie dish. Spread the fruit evenly across the bottom.

3. Make the Crumble Topping: In a large mixing bowl, combine the plain (all-purpose) flour and ground cinnamon. Add the cold, diced vegan block butter. Using your fingertips, rub the butter into the flour mixture. Continue rubbing until the mixture resembles coarse breadcrumbs, ensuring there are no large lumps of butter remaining. The key here is to keep the butter cold, which helps create a light and crumbly texture.

4. Add Remaining Topping Ingredients: Stir the light brown soft sugar, rolled oats, and chopped hazelnuts (if using) into the breadcrumb mixture until well combined. This ensures an even distribution of flavor and texture throughout the topping.

5. Assemble the Crumble: Generously scatter the prepared crumble topping evenly over the fruit in the baking dish. Gently press it down very slightly to ensure it adheres to the fruit but still retains its crumbly texture.

6. Bake to Perfection: Place the assembled crumble in the preheated oven and bake for approximately 25 minutes. The crumble is ready when the topping is golden brown and beautifully crisp, and the fruit filling underneath is bubbling enticingly around the edges.

Top Tips for the Best Rhubarb Apple Crumble

To ensure your vegan rhubarb apple crumble turns out perfectly every time, here are some invaluable tips and tricks:

• Precision in Baking: While many recipes provide cup measurements, for optimal results in baking, I cannot stress enough the importance of using a digital scale and metric measurements (grams). This method is far more accurate and consistent than using cups, which can vary greatly in how much they hold depending on how ingredients are packed. Plus, it’s often less messy!
• Serving Suggestions: A warm crumble simply begs for an accompaniment! It is best served with a generous pour of creamy vegan custard. However, a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream are equally delightful and acceptable alternatives. The cold, creamy contrast against the warm, tangy fruit and crisp topping is simply divine.
• Storage and Reheating: While crumble is undeniably at its peak when enjoyed fresh from the oven, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I confess to being a huge fan of cold crumble for breakfast – it’s a surprisingly delicious and comforting start to the day! To reheat, simply pop it back into a moderate oven until warmed through and the topping is crisp again.
• Freezing Advice: I generally do not recommend freezing an assembled and baked crumble. The topping, once thawed, tends to lose its crispness and can become disappointingly soggy. If you wish to prepare ahead, you can freeze the cooked fruit filling separately, and then prepare a fresh crumble topping just before baking.
• Make-Ahead Options: For convenience, both the fruit filling and the crumble topping can be prepared a day or two in advance and stored separately in the fridge. Keep the fruit covered in the baking dish and the crumble topping in an airtight container. Assemble them just before baking to maintain the topping’s texture.
• Flavor Variations:
  • Plain Apple or Rhubarb Crumble: If you prefer a single-fruit crumble, you can easily adapt this recipe. Simply replace the rhubarb with an equivalent weight of additional apples (for a total of 1kg/36oz apples) or vice-versa, replacing apples with more rhubarb for a super tart treat.
  • Add Other Fruits: For a burst of summer flavor, consider adding a handful of mixed berries (strawberries, raspberries, blueberries) to the fruit mixture. Their tartness and sweetness blend wonderfully with rhubarb and apple.
  • Spice It Up: Beyond cinnamon, experiment with other warming spices like a pinch of ground nutmeg, allspice, or even a tiny amount of ground cloves for a more complex aroma.
  • Nut Substitutions: If hazelnuts aren’t available or preferred, feel free to use chopped almonds, walnuts, or pecans in the crumble topping for a different nutty flavor and texture.

Common Questions About Vegan Rhubarb Apple Crumble

Here are answers to some frequently asked questions that might help you perfect your crumble:

Can I use frozen rhubarb?

Absolutely! Frozen rhubarb works perfectly in this recipe. There’s no need to thaw it beforehand; simply add it directly to the pan with the apples and other fruit ingredients. It might release a bit more liquid, but this will cook down during the initial simmering stage and baking.

What kind of apples are best for crumble?

For crumbles, a balance of sweetness and tartness, along with apples that hold their shape, is ideal. Good choices include Braeburn, Gala, Honeycrisp, Fuji, or even Granny Smith if you prefer a more tart filling. Avoid apples that break down too easily into mush, like Red Delicious.

How do I know when my crumble is done baking?

Your crumble is ready when the topping is beautifully golden brown and crispy, and you can see the fruit filling bubbling up around the edges of the dish. This indicates that the fruit is hot, tender, and the sugars are caramelized. A gentle peek under the topping (if you’re careful!) should reveal soft fruit.

Is it necessary to pre-cook the fruit before baking?

Pre-cooking the fruit for a few minutes is highly recommended. It helps to soften the rhubarb, which can be quite fibrous, and starts the process of releasing juices from both the rhubarb and apples. This ensures a tender fruit filling that isn’t too firm after baking and prevents a dry crumble. It also allows the flavors to meld beautifully before hitting the oven.

Can I make this crumble gluten-free?

While this recipe hasn’t been specifically tested with gluten-free flour, you can generally substitute plain (all-purpose) flour with a good quality 1:1 gluten-free flour blend. Ensure your chosen blend contains xanthan gum or add a small amount (about ½ teaspoon) if it doesn’t, to help with the texture of the crumble. The oats used should also be certified gluten-free if catering to strict dietary needs.

This vegan rhubarb apple crumble is more than just a dessert; it’s a celebration of simple, wholesome ingredients transformed into something truly extraordinary. With its vibrant fruit filling and a crunchy, buttery topping, it’s destined to become a firm family favorite. So, go ahead, gather your ingredients, and fill your home with the comforting aroma of this delightful homemade treat!

More Delicious Vegan Pudding Recipes:

• Vegan Spotted Dick
• Vegan Sticky Toffee Pudding
• Vegan Eve’s Pudding
• Vegan Steamed Chocolate Pudding
• Vegan Steamed Maple Syrup Pudding
• Vegan Self-Saucing Chocolate Pudding
• Berry and Coconut Steamed Puddings (Vegan)
• Vegan Jam Roly-Poly
• Vegan Jam and Coconut Sponge

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