Rhubarb, apple & blueberry crumble...

Crumble IS the favourite sweet treat at my house. Doesn't matter, if there's a chocolate cake or cupcakes next to a crumble... Crumble is, and always will be, the first choice for my 2 little girls. It's actually a good thing, because crumble is mainly fruit (yes I know, and sugar too, but still...). Main ingredient of any good crumble, well actually the base without which you don't have a crumble at all, is FRUIT! 

Our all time favourite is apple crumble, but I do like to experiment with other fruits too. A combination I found works really well is an apple & banana crumble. This time though, it was a time for rhubarb. Result? A fantastic crumble which disappeared in few seconds! And two very small, but on that occasion very full and happy, tummies :)

What is your favourite crumble? Are you a traditionalist and go for apple or do you experiment? Tell me!

How to make it...


- 140 g plain flour
- 100 g caster sugar
- 100 g vegan butter (like Flora)
- pinch of salt

- 2 cups chopped rhubarb
- 5 apples, peeled, deseeded and chopped
- 1 cup blueberries
- 4 tablespoon brown sugar (you might have to adjust that amount depending of how sharp is your rhubarb and or how sweet are your apples etc.)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon of water


- In a bowl mix all the dry ingredients for the dough and add cold butter chopped into big chunks. 
- Using your fingers mix the dry ingredients with the butter, creating a consistency of breadcrumbs. 
- Mix the butter very well, through out the flour/sugar mix. 
- Put everything together, forming a ball, place in a plastic bag and leave in the fridge for about 2 hours (or until butter in the dough becomes hard again).
- In the meantime place all your fruit, brown sugar, vanilla and cinnamon in a pan (I'm actually using a small paella pan which I can place in the oven). 
- Fry your fruit until they're just getting soft. Leave to cool completely.
- Preheat the oven to 200 C. 
- Now the assembly - you can do it with your hand (I'm actually always getting a help of 2 little hands which do the job just right :) ) or you can use a grater, the biggest one you have. 
- Place your fruit in an oven proof pie dish or similar (I'm leaving my fruit where I fried them, in my enamel, paella dish). 
- Spread the fruit evenly on the bottom of your dish. 
- Take the dough from the fridge and either grate it evenly or crumble it with your fingers on top of the fruit. 
- Place your crumble immediately in the hot oven and bake for about 20 minutes or until golden brown and you can see fruit "bubbling" beneath the crumble. 
- Serve warm (which is the best way to enjoy this dessert) or cold.


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  1. Looks good, Anula. We just finished a nectarine blueberry crisp. I have photos but no blog post yet.

    1. Hi Lois, you definitely have to put that recipe up - would love to try it! Anything with blueberries in is a "must" for me!:)
      Pozdrawiam, Anula.


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Pozdrawiam, Anula.