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Apple Rhubarb Crumble

Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert. —Liz Bachilas, Shelburne, Vermont
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    4-6 servings

Ingredients

  • 3 cups chopped fresh or frozen rhubarb
  • 2 medium tart apples, peeled and chopped
  • 1 egg
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • Pinch salt
  • 1/2 cup cold butter, cubed

Directions

  • In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.
Nutrition Facts
1 each: 457 calories, 16g fat (10g saturated fat), 76mg cholesterol, 201mg sodium, 76g carbohydrate (57g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • mdbull4
    Aug 1, 2015

    This is fabulous! Let me say that I made a few small changes. Basically, I cut all the sweetener in half. Since we don't eat sugar, I used equal amounts stevia & xylitol to make a half cup worth of sweetener for the fruit, and I used Gala apples (not tart). For the sweetener in the crumble I used equal amounts honey & stevia to make 1/4 cup and I used equal amounts oat flour & old fashioned oats to equal 1 cup. Also used equal amounts coconut oil & butter to make the 1/2 cup in he crumble. I've experimented with many recipes to make them sugar free & this is a winner!

  • MrsKase
    Apr 16, 2014

    Wonderful! But then you cannot go wrong with sugar, fruit and flour and butter combined. I added some Asian pears into mine and doubled the apples because I had only maybe 1 1/2 cup of rhubarb.

  • Danerlea
    May 25, 2012

    My husband loves rubarb & this reminds me of my mom's delicious apple crisp recipe- a win-win! The only think I would change is to use all cinnamon and leave the nutmeg out. We like that flavor better.