Rhubarb and apple crumble

  • Serves 6

This hearty pud may be a bit stodgy, but who doesn't love a few carbs on a Sunday, especially after a roast!

Rhubarb crumble

Recipe courtesy of Belvoir



For the filling

  • Rhubarb 4 stalks, about 400g, trimmed and chopped
  • Bramley apples 500g, peeled, cored and chopped
  • Caster sugar 3 tbsp
  • Belvoir Rhubarb & Apple Pressé 50ml

For the crumble

  • Plain flour 200g
  • Butter 100g, cold, cut into cubes
  • Demerera sugar 125g
  • Porridge oats 25g
  • Flaked almonds 2 tbsp


  • Step 1

    Preheat the oven to gas 6/200 degrees.

  • Step 2

    Place the rhubarb, apples, sugar and Belvoir rhubarb & apple pressé in a large saucepan. Bring to the boil, then turn the heat down, cover and allow to cool down for 15 minutes (try not to stir too much as this will break up the fruit).

  • Step 3

    Meanwhile, make the crumble: place the flour and sugar in a bowl, then add in the cold butter. Using just the tips of your fingers, rub the chunks of butter into the flour/sugar mixture until it resembles breadcrumbs, then stir in the porridge oats.

  • Step 4

    Spoon the fruit into the bottom of a pie dish then top with the crumble. Sprinkle with the flaked almonds and bake for about 30 minutes. Serve with double cream or custard.  Don’t forget to save some for breakfast too!