This apple and rhubarb walnut crumble is a crowd pleasing favourite for your winter dinner parties. Sweet rhubarb and apples roasted in winter spices and topped with a buttery and caramelised walnut crumble. Best served with a side of ice cream or double cream.
As i’ve said in a few other posts, every year my girlfriends and I host an annual truffle dinner where we all cook, one or two courses featuring truffles and bring along a matched wine. You can understand why it’s one of my favourite dinner parties all year.
This year I got entree (pumpkin and carrot soup with za’tar and truffle oil – recipe being posted 18 August) and dessert (my fav!). I wanted to make a comforting wintery dessert and serve it with a side of my truffle ice cream (recipe being posted 24 September). I absolutely love cooking with rhubarb and there’s not a whole lot more that says winter than an apple and rhubarb crumble is there?
I’ve added some coconut and walnuts to the crumble mixture which goes so well with the butter and brown sugar. After baking it results in a divine caramelised butter crumble mixture. The smell is to die for. I ate half of a family sized serve for lunch (after shooting) and then ate it again for dessert, it was that good!
Please note rhubarb can be quite tart at times, so adjust the brown sugar in the filling as required. Other than that the recipe is pretty straight forward and it’s a great recipe for entertaining as you can make it ahead and just pop into the oven when you sit down to eat dinner.
I served mine with my black truffle ice cream (being posted 1 October 15) but please feel free to swap it out for any ice cream or double cream. I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large mixing bowl
- Medium mixing bowl
- Oven proof dish
Ingredients (serves 6):
For the filling:
- 1 bunch rhubarb (around 400g) , washed and cut into 2-3cm pieces
- 2 granny smith apples (around 500g), peeled, cored and sliced thinly
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the crumble:
- 1/2 cup rolled oats
- 1/4 cup desiccated coconut
- 1/2 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1/2 cup firmly packed brown sugar
- 100g chilled butter, chopped
- 1/2 cup walnuts, chopped
1. Preheat oven to 175°C.
2. To make the filling: Prepare your apples and rhubarb and pop into the large mixing bowl. Add all the other filling ingredients and mix through using your hands. Set aside.
3. To make the crumble: In the medium mixing bowl, mix through the crumble ingredients (except walnuts) using your hands. Ensure the crumble is thoroughly combined, it should have a wet, crumbly consistency. Stir through the walnuts.
4. Pour your fruit mixture into the baking dish, top with crumble and pop into the oven for 40 minutes. The top should be slightly brown and crispy.
5. Serve with an extra lug of maple syrup and your choice of ice cream (I served mine with truffle ice cream).
Storage: in an airtight container for up to a week.
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For another rhubarb recipe, try my rhubarb, strawberry and lavender galettes.