Apple Rhubarb and Raisin Crumble

Bake an easy apple rhubarb crumble with sweet raisins, a buttery topping and a tangy fruit base; perfect for weeknight desserts or gatherings.

This apple, rhubarb, and raisin crumble is a baked dessert that layers diced apples, tart rhubarb, and rehydrated raisins beneath a golden, buttery streusel made from flour, sugar, and cold butter. As it cooks, the fruit softens and releases its juices, lightly caramelizing with the sugar while the crumble topping crisps to a light, biscuit-like texture. The recipe is typically prepared in spring and early summer to make use of fresh rhubarb, but its pantry-staple ingredients allow it to be enjoyed throughout the year as a comforting finale to family meals, often served warm with a scoop of ice cream, a dollop of whipped cream, or a pour of custard.

Dish Image

Apple Rhubarb and Raisin Crumble

Ready in under 15 minutes of prep, this crumble is an ideal “dump-and-bake” option for busy weeknights—no rolling pins or special equipment required. The base recipe is endlessly adaptable, welcoming frozen fruit, a handful of nuts, or a pinch of warm spices whenever you want to switch things up without starting from scratch.

Prep Time
25 minutes
Cook Time
35 minutes
Total Time
60 minutes
Servings: 6 Course: desserts

Ingredients

  • Apples (about 2–3 medium)

  • Fresh rhubarb stalks (roughly 300 g)
  • Seedless raisins (around 50–60 g)
  • All-purpose flour
  • Cold butter, diced
  • Brown cane sugar (cassonade)
  • Vanilla sugar (optional, but recommended)
  • Ground cinnamon (optional, to taste)
  • Pinch of salt (optional, enhances flavour)

Method

  1. Preheat the oven to 180 °C

  2. Peel the apples
  3. Core the apples
  4. Cut the apples into small cubes
  5. Trim the rhubarb stalks
  6. Peel the rhubarb to remove the fibrous strings
  7. Cut the rhubarb into small pieces
  8. Place the raisins in a small bowl
  9. Cover the raisins with warm water and let them soak for 10 minutes
  10. Drain the raisins
  11. Put the diced apples in a large mixing bowl
  12. Add the rhubarb pieces to the apples
  13. Add the drained raisins to the fruit
  14. Sprinkle the fruit with a tablespoon of sugar
  15. Toss the fruit gently to coat it with sugar
  16. Grease a baking dish with a thin layer of butter
  17. Spread the fruit mixture evenly in the dish
  18. Pour the flour into another bowl
  19. Add the brown sugar to the flour
  20. Cut the cold butter into small cubes
  21. Add the butter cubes to the flour mixture
  22. Rub the butter into the flour with your fingertips until coarse crumbs form
  23. Sprinkle the crumble mixture evenly over the fruit
  24. Place the dish on the middle rack of the preheated oven
  25. Bake for about 35 minutes until the topping is golden and the fruit juices are bubbling at the edges
  26. Remove the crumble from the oven
  27. Let the crumble cool for a few minutes before serving

Nutrition

Calories
1970 kcal Protein
16 g Fat
84 g Carbs
306 g Fiber
21 g Sugar
190 g

Notes

For deeper flavor, soak the raisins in a splash of dark rum or apple juice while you prep the fruit; they’ll plump up and release a subtle perfume as the crumble bakes. If you like extra crunch, swap ¼ of the flour in the streusel for rolled oats or chopped almonds, then scatter a pinch of coarse sea salt over the topping just before it goes in the oven.

why this recipe

This apple rhubarb crumble rewards the cook with an enticing harmony of flavors and textures: the comforting sweetness of tender apples contrasts beautifully with the bright, tangy bite of fresh rhubarb, while plump raisins add little pockets of caramel-like richness beneath a golden, buttery blanket of crumble topping. It’s a dessert that perfumes the kitchen with nostalgic bakery aromas yet feels refreshingly modern thanks to the fruit pairing, and its straightforward preparation means you can transform everyday ingredients into a show-stopping finale in under an hour. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature with a cup of tea, this crumble delivers the kind of rustic elegance that makes guests linger for seconds and inspires cooks to reach for the recipe again and again.

FAQs

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Frequently Asked Questions

Can I use frozen fruit instead of fresh rhubarb and apples in this crumble?
Yes—frozen rhubarb, apples, or other fruit work fine in this recipe. Use the fruit straight from the freezer (or thaw and drain briefly), then add a teaspoon or two of flour or cornstarch to the filling to soak up extra moisture and plan on 5–10 more minutes of baking time until the crumble is bubbling and the topping is crisp.
Can I assemble the crumble ahead of time and bake it just before serving?
Yes—toss the fruit filling, cover, and refrigerate it for up to 24 hours, and keep the streusel in a separate airtight container (or zip bag) in the fridge. Just before serving, scatter the chilled topping over the fruit and bake as directed; this keeps the crumble crisp and prevents the butter in the streusel from soaking into the fruit.
What’s the best way to store and reheat leftover crumble so the topping stays crisp?
Let the crumble cool completely, then cover the dish lightly with foil (or transfer portions to a shallow container left slightly ajar) and refrigerate for up to 3 days; the loose cover prevents condensation from softening the topping. To re-crisp, warm the crumble uncovered in a 175 °C (350 °F) oven for 10–15 minutes until the fruit is bubbling and the streusel regains its crunch—skip the microwave, which turns the topping soggy.

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