Okay, this apple and rhubarb crumble is a twist of the traditional humble apple pie, and it’s sooooo good!!  Everyone we have made this for loves it!  Topped with a big scoop of vanilla ice-cream and you’ve got a winner.

You could replace the oats with a little more coconut if you’d like to make this gluten-free.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day and help us improve a recipe if we need to. We look forward to reading what you think!

Tracey and Jo x

July 1, 2019
  • 10m
  • 30m
  • 40m


  • 4 large granny smith apples, peeled and cored. Sliced into 8 slices (quarter, then half the quarter)
  • 230 g rhubarb (about 2 stalks), sliced into 1cm lengths
  • 50 g raw or rapadura sugar
  • 1 tsp. cinnamon
  • 1 tsp. mixed spice

Crumble Ingredients

  • 1 c plain flour
  • 50 g rolled oats
  • 50 g desiccated coconut (preservative free)
  • 50 g raw or rapadura sugar
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 100 g melted butter


  1. Preheat oven to 180ºC.
  2. Place apples and rhubarb into a large pot. Cover with water and simmer (don't boil) until just tender (approx. 5 mins from when the water comes to a simmer)
  3. Drain off the water, and add sugar, cinnamon and mixed spice. Gently stir to coat the apples and rhubarb. Place apple and rhubarb mix into an oven safe dish and set aside while making the crumble.
  4. Combine all the crumble mix ingredients in a bowl and mix until well combined. (If using a Thermomix, add all ingredients and mix 5 secs/speed 3/reverse).
  5. Sprinkle over the apples and rhubarb and bake for 30-40 mins (or until nice and golden on top).
  6. Serve warm with a drizzle of fresh cream, a dollop of ice cream or vanilla custard. Enjoy!


  • 6