This easy to make dessert is an all time family favourite. Apple and rhubarb is a great combination, the delicious tartness of the fruit is perfectly balanced with the sweet, crunchy crumble topping. I love the beautiful rose red colour the rhubarb gives to this dish and, in my opinion, it’s the ultimate comfort food during the cooler months.
I use a combination of two different sugars in the crumble and have done so for years, since reading the Nigella Lawson’s cookbook How To Eat. The combination of these two sugars really does work so well together. However, if you don’t have any vanilla sugar, you can just sub it with golden/raw caster sugar or superfine sugar.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
112g (4.0 ounces or ½ cup) gluten and dairy free butter
50g (1.8 ounces or (⅓ cup) superfine brown rice flour
44g (1.6 ounces or ⅓ cup) superfine white rice flour
44g (1.6 ounces or ¼ cup) potato starch
39g (1.4 ounces or ⅓ cup) corn starch
44g (1.6 ounces or ¼ cup) light muscovado sugar
48g (1.7 ounces or ¼ cup) vanilla sugar
2 teaspoons (10ml) baking powder
¼ teaspoon (1.25ml) xanthan gum
Apple & Rhubarb
1kg (2:3.3ounces) green apples, peeled, cored and evenly sliced
350g (1.3 ounces or 3 cups) rhubarb, cut into 1cm pieces
96g (3.4 ounces or ½ cup) vanilla sugar
60ml (¼ cup) water
To make the crumble, sift the flours, baking powder, xanthan gum and the sugars together into a bowl. Use your fingertips to work the butter through the flour mixture, until small peas sized balls start to form. Cover with plastic wrap and refrigerate until needed.
In a large pot add the rhubarb, water and vanilla sugar and cook over a medium heat for 8-10 minutes, stirring occasionally until it starts to breakdown.
Now stir through the apples and simmer covered over a low heat, stirring occasionally for about 10-12 minutes. Just don’t over cook them, as you do not want the apples to breakdown too much.
Pour the cooked fruit into a deep pie dish and allow the fruit to cool down slightly while the oven is pre heating.
Preheat the oven to 160C.
I like to give my crumble mixture a quick stir with a fork, before evenly sprinkling over the fruit.
Place in the oven and bake for 25-30 minutes, the crumble will be lightly golden and crisp.
Serve with gluten and dairy free custard or ice cream.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8