top down view of a tray of baked apple and rhubarb crumble alongside a bowl with it served up covered in custard

Vegan Apple and Rhubarb Crumble

Ingredient Notes

  • Fruit and veg choice: Rhubarb, rhubarb, rhubarb, you’re a vegetable, who’d have known?! You want rhubarb that is in season. I have no experience with the canned stuff but I’m sure it works fine. If using the fresh vegetable make sure it is in season to get that real rhubarb flavour. Make sure you select it when it has that nice red/pink hue! This recipe also calls for just ‘red apples’ as there as so many choices. Go with whatever you like most. I can’t say for certain what I went for here as I get a leftover assortment!
  • Butter: Depending on the vegan butter being used the fat content can always be different, so when making the topping the consistency could turn out a bit different. You want it similar to breadcrumbs but not too fine. Having some larger bits is great for a crumble too.


Cooking Tips

  • Lemon Juice: When peeling and dicing up your apples make sure to get the lemon juice on sooner rather than later. This is to avoid the fruit browning and also gives it a little bit of a zing. If your fruit is quite sour already you can reduce the amount as needed.

Reheating tips

  • Crumble: The best way to reheat to maintain that crispy crumbly top is to place it in a small baking dish and put it in the oven for 15 minutes at 180c and go from there. Check it regularly by stabbing a knife in the middle and checking if it is hot. Keep baking and checking in 5 minute intervals!



Vegan Apple And Rhubarb Crumble

A Spring classic combining apple and rhubarb to create the perfect vegan crumble. Great for those Spring days where the hot weather hasn't arrived yet.
Prep Time20 mins
Cook Time1 hr
Course: Dessert
Cuisine: British
Keyword: Apple, Dessert, Rhubarb
Servings: 6 people, 12 hobbits, 60 fairies


Crumble Filling

  • 1.1 kg Red apples, peeled and diced
  • 400 g Rhubarb, tips removed, sliced
  • 2 tbsp Lemon juice
  • 1 tbsp Corn starch
  • 60 g White sugar

Crumble Topping

  • 100 g Vegan butter
  • 200 g Plain flour
  • 65 g Wholegrain oats
  • 100 g White sugar
  • 3/4 tsp Ground cinnamon
  • 1/2 tsp Sea salt


Start with the apple and rhubarb crumble filling

  • Pre-heat the oven to 180c.
  • Weigh out the apples, they should be 1.1kg before peeled and cored.
  • Peel half the apples. Core and dice the apples into 2cm cubes, try to keep them the same.
  • Put half of the lemon juice (1 tbsp) over these apples and give them a mix to stop them from browning.
  • Repeat for the other half of the apples and add the other 1 tbsp of lemon juice on them too.
  • Slice the rhubarb into 2cm chunks, add them to the apples along with the corn starch and white sugar. Give it a good mix.
  • Add the filling mixture to a large baking dish and bake in the centre of a pre-heated 180c oven for 20 mins to soften the rhubarb and apples.

Next the crumble topping

  • Get the cold butter out of the fridge, you don't want the butter to melt in the following steps.
  • In a medium to a large bowl, weigh out the butter and flour.
  • If you have nice cold hands you can mix the flour and the butter together with them, continuously running it through your fingertips so it becomes a sort of rough breadcrumb. If your hands are warm and will melt the butter use some cutlery to cut it up mix it together.
  • Add the oats, sugar, cinnamon and sea salt and give it another mix.

Unite them together in harmony

  • Remove the semi-cooked filling from the oven and set it aside.
  • Sprinkle the crumble topping evenly over the top, making sure it is all covered.
  • Place it bake in the oven and bake at 180c for 40 minutes or until golden brown on top.
  • Take it out and serve with some vegan custard or vegan ice cream.


Vegan Butter used can be found here
Vegan Custard used can be found here
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