Making this Bramley apple and rhubarb crumble recipe couldn’t be easier. It’s perfect for the Bramley variety — a crisp, tart very British apple that’s great for baking. The fruit stands up to the baking process, still has body and is deliciously flavourful. We also love that Bramley apples are sourced from British farmers. They are grown mainly in the South East, the East Midlands and Northern Ireland but they can thrive across the UK.
We’ve got a list of 39 favourite Bramley Apple recipes for breakfast, lunch, supper and snacks. Check it out!
A great apple crumble and rhubarb recipe to make with kids
The kids love to make this dish — not only is it delicious, they can muck in and get their hands dirty, literally. That could be with mixing filling ingredients together, rubbing flour into butter, or spreading the topping over the fruit mix. It’s a great opportunity to get them engaged with the joy of baking.
For this recipe, we like to use a food processor but it’s not essential — you can simply rub the flour and butter together to create crumb then add the other ingredients.
Scroll down to see the full recipe including calorie numbers and pin for later so you can make it whenever you like!
Bramley Apple and Rhubarb Crumble
- Food processor
- Ovenproof dish
For the filling
- 3 Bramley Apples (about 600g) - peeled, cored and cut into 3cm pieces
- 400 g rhubarb, cut into 3cm pieces
- 3 Tbsp caster sugar
- 1 orange, zested
- 3 Tbsp orange juice
- 1 tsp vanilla
For the topping
- 120 g oats (1 cup)
- 120 g flour (1 cup)
- 150 g butter
- 60 g brown sugar (1/2 cup)
- 60 g granulated sugar (1/2 cup)
- 2 tsp ground cinnamon
- Preheat oven to 180C
Make the topping
- Whizz the oats in a food processor (about 10 seconds) until sandy. Add in the rest of the topping ingredients and whizz until the mixture looks like breadcrumbs, about 20 seconds. (If you don't have a food processor, put the flour/sugar/butter in a bowl and rub it between your fingers to make a texture like crumbs. Then add in the oats and cinnamon, mixing them in with your fingers.) Place aside, or put in the fridge until you are ready to use.
Prepare the filling
- Place the peeled/cored/sliced apples and rhubarb in a 2-litre ovenproof dish. Zest the orange and add to the mixture. Add the vanilla and orange juice. Mix a bit with your hands.
Create the crumble
- Use your hands to place the crumble mixture evenly on top of the filling in the ovenproof dish
- Place in oven and bake at 180C until the topping is golden brown and the filling bubbling, about 45 – 50 minutes. You can loosely place a piece of aluminium foil on top if the topping starts to get too dark. Test it by sliding a fork into a piece of apple to ensure it's the desired softness.
- Serve with custard, vanilla ice cream, or crème fraiche. Yum!
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