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+ servings
a plate and a bowl of crumble topped with ice cream
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5 from 2 votes

Apple rhubarb ginger crumble

My apple rhubarb ginger crumble brings a balance of sweet tart flavor enhanced by a kick of ginger and a crunchy topping.
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: American, British
Servings: 4 servings
Author: Vy Tran


  • 1 lb apples, peeled, cored, and thinly sliced
  • 1/2 lb rhubarb, cut into one 1 inch pieces
  • 1/2 tbsp fresh ginger, finely chopped or grated
  • 2 tbsps cornstarch
  • 1 tbsp lemon juice
  • 1/2 cup demerara sugar or dark brown sugar

Crumble topping

  • 1/4 cup all purpose flour
  • 1/4 cup almond meal
  • 1/4 cup demerara sugar
  • 6 tbsps unsalted butter, cubed
  • 1/2 cup coconut flakes
  • 1/2 cup oats
  • 1 tsp cinnamon
  • 1/4 tsp salt


  • To make the topping, whisk together the flours, salt, sugar, and cinnamon in a large bowl. Cut the butter into a few large pieces and toss these in the bowl with dry ingredients. Use your fingertips and rub together the flour mixture, butter, oats, and coconut flakes in a large bowl until the mixture resembles very coarse breadcrumbs with a few larger lumps. . Leave the mixture in the fridge to firm up for 30 minutes while you're preparing the filling.
  • Cut the rhubarb into 1 inch lengths and put in a large bowl.
  • Peel, core, and use a mandolin or sharp knife to slice the apples into 1/8 inch thick then add them to the rhubarb.
  • Add sugar, lemon juice, and cornstarch to the mixture and toss gently to combine.
  • Preheat the oven to 375 degrees F. Butter a shallow 2-qt. baking dish. 
  • Transfer the fruit to a large baking dish. Scatter the crumble topping evenly over the fruit. Don't pack it down.
  • Put the baking dish on the middle rack of the oven and bake for 30-35 minutes or until the crumble is golden on top and the fruit is soft and bubbling underneath.
  • Let the crumble cool for 10 minutes before serving with vanilla ice cream.


Use more sugar and less lemon juice when cooking with tart fruits, like rhubarb and less sugar but more lemon juice for sweet fruits like peaches and plums. Taste a piece of fruit to gauge the sweetness of your fruit and adjust the amount of sugar to taste.
The crumble will keep, covered and refrigerated, for up to 2 days. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.