Apple, Rhubarb and Orange Crumble

My idea of a what constitutes a good crumble goes something like this: LOTS of crumble. Getting enough crumble that you have enough to take you to the last bite is an important balance to create, much like ensuring the ice cream will last the distance. Of course I always need to add a little extra to account for the crumble I will inevitably eat off the top before I’ve even served it as well. The last time I made crumble, I was so set on having enough topping that I ended up with a container of it left over that I physically could not fit on top. Luckily it was put to good use with some banana crumble muffins later on.

This is the perfect way to use some of that rhubarb that is going gangbusters at the moment, and the perfect dessert to have on a cool winter’s evening. In fact, it even works well as a breakfast (though you probably shouldn’t include the ice cream like I did the other morning – it IS kind of like the milk on the cereal of crumble, that makes sense right?)

applerhubarborangecrumbleWhile I am also a fan of a simple crumble topping, I also like to pack it full of goodies, and I tend to just throw whatever I have on hand in – sometimes various nuts, seeds and even the odd gingernut biscuit. I like the combination in this one, but you can quite easily substitute more preferred items in place of the ones I’ve used.

applerhubarborangecrumble4It makes me laugh how spherical the ice cream is in this photo – it’s almost too perfect. Is there someone I can talk to about that?

Apple, Rhubarb and Orange Crumble
(serves 4-6)

3 Granny Smith apples (approx 2 cups)
4 stalks rhubarb (approx 2 cups)
Juice of 1 orange (approx 1/3 cup)
Zest of 1 orange
1/4 cup coconut sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp vanilla extract
1 Tbsp arrowroot + 2 Tbsp water

Crumble topping:
3/4 cup oats
1/4 cup shredded coconut
1/2 cup almonds, roughly chopped
1/4 cup coconut sugar
1/4 cup flour (I used spelt here, but have used various flours with no problems)
1/3 cup nuttelex (or coconut oil)
2 Tbsp flax meal (optional)
Pinch salt

Preheat oven to 180C.

Chop your apple and rhubarb into manageable chunks, and place them in a medium saucepan along with the orange juice and zest, coconut sugar, spices and vanilla. Heat over a medium-low heat and simmer for 5-10 minutes, stirring occasionally, until the fruit has softened.

In a small bowl, whisk together arrowroot and water. Take fruit off the heat and stir through arrowroot mix. Pour into a baking dish – I used a large ramekin for this.

To prepare the crumble, place all the dry ingredients in a bowl. Throw in the nuttelex in small chunks, and using your hands rub it through the mix. Sure, you could do it with a spoon, but I like to get amongst it. Distribute the crumble evenly over the fruit mix, and place in the oven for 20-25 minutes, until the crumble topping is golden and the fruit mix is bubbling a little at the sides. Serve with ice cream, cream, yoghurt, or any damn thing you like.



  1. theveganlily says:

    Have you ever tried making vegan ice cream ? 🙂

    1. Hi theveganlily, thanks for stopping by 🙂 I have made a few versions from other recipes, and had a couple of cracks on my own – here and here . I’ve seen a lot of people making it now with aquafaba – I’d love to give that a go next! Have you made it yourself?

      1. theveganlily says:

        Whats aquafaba? 🙂 Yeah, I love making vegan icecream, (I even prefer the taste in comparison to dairy icecream:)

        1. Aquafaba is the juice from cans of chickpeas – it’s all the rage at the moment, it was discovered that you can whip it into vegan meringues and use it as egg replacer in many things. Bizarre but cool!

          1. theveganlily says:

            Oh. My. God. I was not aware of this. haha, that sounds amazing ! 🙂

  2. Arielle says:

    Oh wow it looks so amazing! ❤

    1. Thanks lovely 🙂

  3. Rae says:

    Love a good crumble! And yes you’re right the mor crumble the better!

    1. Team crumble! Thanks for popping by Rae 🙂

  4. lovely pics! Yeah I’m all about the crumble too, always make a double serve. And pick off the clumps before serving, ha ha…

    1. Thank you 😀 I know – it is so moreish!!

  5. laurasmess says:

    This looks AMAZING. I adore crumbles (I could happily eat warm bowls of crumble and not miss having dinner on cold nights!), especially with a hint of citrus like your one. Sounds delish! Definitely get your point on the crumble ratio too… sooo disappointing if there’s not enough crumble on the top (particularly if the dish is shared and there’s depleting crumble on the top… and you’re left with just the fruit *crying*). Gorgeous post xxx

    1. Thank you lovely! ❤ So true, I'm also one to take a portion, then steal more crumble from the remaining stuff in the dish to go on top of mine…I just loooove it. I love all crunchy crumbly things like that – must be why I'm obsessed with your granola (still!!)

  6. mihl says:

    That is such a beautiful crumble! And I love the idea of adding coconut. My neighbour promised me some more rhubarb and then I’ll try this, yay!

    1. Thank you 😀 It’s almost turning into a granola kind of topping with the coconut and other bits – that’s why you can get away with eating it for breakfast 😉

  7. Sounds so delicious! I am into the crumble but I also love the fruit so much that I can cope if I run out of crumble! And I am sure there are food styling support groups to help you work through your perfect ice cream scoop!

    1. Ha! Help! My ice cream ball does not look spontaneous enough! Noooooo!

  8. Sophie says:

    Excellent photos, my dear friend! 😉
    I am just like you, love, love crumbles! A BIG YUM!

    I made it today using fresh rhubarb from my garden! x I served it with hot vegan pouring custard!

    1. littleveganbear says:

      Thanks so much Sophie! I’m glad to hear you enjoyed it – I loooove custard and rhubarb and custard are such a good combo.

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