There’s something about fruit crumbles that makes me feel like I’ve got my life together. Maybe it’s because they’re so forgiving – toss some fruit in a dish, sprinkle on a buttery topping, and you’re basically done. No fancy techniques required.
This gluten-free version means everyone at the table gets to dig in, which is exactly how dessert should work. The rhubarb brings that perfect tartness while the apples keep everything balanced and sweet. And that crispy, cinnamon-spiced topping? It’s what crumble dreams are made of.
The best part is you probably have most of these ingredients sitting in your pantry already. A good gluten-free flour blend and certified gluten-free oats are all you need to make this work. Serve it warm with a scoop of ice cream or a drizzle of custard, and watch it disappear.
Why You’ll Love This Rhubarb and Apple Crumble
- Gluten-free and dairy-free friendly – This crumble works perfectly for anyone with dietary restrictions, and you won’t miss a thing in terms of flavor or texture.
- Quick and easy dessert – Ready in under an hour, this is the kind of dessert you can whip up on a weeknight or when unexpected guests drop by.
- Perfect balance of tart and sweet – The tangy rhubarb pairs beautifully with sweet apples, creating that classic flavor combo everyone loves.
- Simple, everyday ingredients – You probably have most of these staples in your pantry already, making this an easy go-to recipe.
- Comforting homemade treat – There’s nothing quite like a warm fruit crumble fresh from the oven, especially when topped with ice cream or custard.
What Kind of Rhubarb Should I Use?
Fresh rhubarb is definitely the way to go for this crumble, and you’ll find it in season from early spring through summer. Look for stalks that are firm and crisp, with a bright color ranging from pink to deep red – though the color doesn’t actually affect the flavor much. Thinner stalks tend to be more tender, while thicker ones can be a bit stringier, so you might want to peel the outer layer off the really thick ones. If fresh rhubarb isn’t available, frozen rhubarb can work in a pinch, just make sure to thaw it first and drain off any excess liquid so your crumble doesn’t get too watery.
Options for Substitutions
This crumble is pretty adaptable, so here are some swaps you can make based on what you have:
- Gluten free plain flour: If you’re not gluten free, regular all-purpose flour works perfectly in the same amount. Just keep the rest of the recipe as is.
- Dairy free margarine: Regular butter is great if you’re not avoiding dairy. You can also use coconut oil, though it’ll give a slightly different texture – make sure it’s solid and cold before mixing.
- Bramley cooking apples: Granny Smith apples are a good substitute if you can’t find Bramleys. They’re tart and hold up well during baking. You could also use a mix of any tart baking apples you have on hand.
- Fresh rhubarb: Frozen rhubarb works fine – just thaw it first and drain any excess liquid before using. You can also swap some of the rhubarb for strawberries or raspberries if you want a different flavor.
- Gluten free oats: Regular oats work if gluten isn’t a concern. If you don’t have oats at all, you can use extra flour and add some chopped nuts like almonds or pecans for texture.
- Dark brown sugar: Light brown sugar or even regular granulated sugar will work in the topping, though you’ll lose a bit of that deep molasses flavor.
Watch Out for These Mistakes While Baking
The biggest mistake when making crumble is overworking the topping mixture – once you’ve rubbed the margarine into the flour and it looks like breadcrumbs, stop there, as too much mixing will make it dense instead of light and crumbly.
Rhubarb releases a lot of liquid while cooking, so if you skip the step of pre-cooking the fruit, you’ll end up with a watery filling that makes the bottom soggy – those few minutes on the stove help evaporate excess moisture and concentrate the flavors.
When working with gluten free flour, make sure your margarine is properly chilled before you start, since gluten free mixtures can become sticky faster than regular flour if the fat gets too warm.
Finally, resist the urge to dig in right away – letting the crumble cool for 10-15 minutes after baking allows the filling to thicken up and makes serving much cleaner.
What to Serve With Rhubarb and Apple Crumble?
A warm rhubarb and apple crumble is begging for a scoop of vanilla ice cream on top – the cold creaminess is the perfect contrast to the warm, tart fruit filling. If you’re avoiding dairy, coconut milk ice cream or oat-based vanilla ice cream work just as well and taste amazing with the cinnamon-spiced topping. For a breakfast twist, this crumble is actually great served cold the next morning with a dollop of yogurt or even alongside your morning coffee. You could also go the traditional route and serve it with warm custard, which is how a lot of people grew up eating fruit crumbles.
Storage Instructions
Store: Keep any leftover crumble covered in the fridge for up to 3 days. I like to use the same baking dish with some foil or plastic wrap over the top. It actually tastes amazing cold straight from the fridge the next day, or you can warm it up again.
Freeze: This crumble freezes really well, either baked or unbaked. If you’re freezing it unbaked, assemble everything in a freezer-safe dish and wrap it tightly – it’ll keep for up to 3 months. You can also freeze individual portions of the baked crumble in airtight containers for easy single servings.
Reheat: Warm up leftover crumble in the oven at 180°C for about 15-20 minutes until heated through and the top gets crispy again. If you’re baking from frozen, just add an extra 20-30 minutes to the cooking time and cover with foil if the top starts browning too much.
| Preparation Time | 20-30 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 12-16 g
- Fat: 65-75 g
- Carbohydrates: 220-250 g
Ingredients
For the fruit filling:
- 13 oz rhubarb (trimmed and cut into 1-inch pieces)
- 3 large apples (peeled, cored, and sliced into 1/2-inch wedges)
- 1 oz margarine
- 2 oz brown sugar
- 0.5 tsp cinnamon
- 0.25 tsp ground ginger
For the crumble topping:
- 6 oz gluten free flour (I always use King Arthur Measure for Measure)
- 4 oz margarine (cold and cubed for a crumblier texture)
- 2.5 oz dark brown sugar
- 3 tsp cinnamon
- 2 oz oats (I prefer Bob’s Red Mill certified gluten-free rolled oats)
- 1/4 tsp salt
For serving:
- custard
- ice cream
Step 1: Prepare Mise en Place
- 13 oz rhubarb
- 3 large apples
Peel, core, and slice the apples into 1/2-inch wedges, then trim the rhubarb and cut into 1-inch pieces.
Set both aside in separate bowls.
This prep work takes just a few minutes and ensures everything is ready when you need it, which is especially important since the fruit cooks quickly once the heat is applied.
Step 2: Make the Crumble Topping
- 6 oz gluten free flour
- 4 oz margarine
- 2.5 oz dark brown sugar
- 3 tsp cinnamon
- 2 oz oats
- 1/4 tsp salt
In a bowl, combine the cold cubed margarine with the gluten-free flour using your fingertips or a pastry cutter, working quickly to keep everything cold—this creates those desirable crumbly pockets.
I find that cold margarine is absolutely key here; if it gets warm, you’ll end up with a more cake-like texture instead of the satisfying crumble you want.
Stir in the dark brown sugar, cinnamon, oats, and salt until just combined.
Set the mixture aside at room temperature.
Step 3: Cook the Fruit Base
- 1 oz margarine
- 2 oz brown sugar
- 0.5 tsp cinnamon
- 0.25 tsp ground ginger
Melt 1 oz margarine in a large pot over medium heat and add 2 oz brown sugar, stirring for about 2 minutes until the mixture becomes caramel-like and fragrant.
Add the sliced apples along with 1/2 teaspoon cinnamon and 1/4 teaspoon ground ginger, cooking for 2-3 minutes until the apples begin to soften slightly.
Then add the rhubarb and cook for another 2-3 minutes, stirring gently to combine.
The fruit should release some juice but still hold its shape—you’re looking for a balance between tender and structured.
Step 4: Assemble and Bake
- cooked fruit mixture from Step 3
- crumble topping from Step 2
Preheat your oven to 180°C (350°F).
Transfer the warm fruit mixture into a 9×13 inch baking dish or similar-sized dish, spreading it evenly.
Distribute the crumble topping from Step 2 evenly over the fruit, pressing it down very gently—don’t compact it too much or you’ll lose that desirable texture.
Bake for 25-30 minutes until the crumble topping is golden brown and the fruit is bubbling slightly at the edges.
Step 5: Serve
- custard
- ice cream
Let the crumble cool for 5-10 minutes straight from the oven—this allows the fruit to set slightly while the topping stays crispy.
Serve warm with custard or ice cream for a classic, comforting finish.
Simple Gluten Free Rhubarb and Apple Crumble
Ingredients
For the fruit filling
- 13 oz rhubarb (trimmed and cut into 1-inch pieces)
- 3 large apples (peeled, cored, and sliced into 1/2-inch wedges)
- 1 oz margarine
- 2 oz brown sugar
- 0.5 tsp cinnamon
- 0.25 tsp ground ginger
For the crumble topping
- 6 oz gluten free flour (I always use King Arthur Measure for Measure)
- 4 oz margarine (cold and cubed for a crumblier texture)
- 2.5 oz dark brown sugar
- 3 tsp cinnamon
- 2 oz oats (I prefer Bob’s Red Mill certified gluten-free rolled oats)
- 1/4 tsp salt
For serving
- custard
- ice cream
Instructions
- Peel, core, and slice the apples into 1/2-inch wedges, then trim the rhubarb and cut into 1-inch pieces. Set both aside in separate bowls. This prep work takes just a few minutes and ensures everything is ready when you need it, which is especially important since the fruit cooks quickly once the heat is applied.
- In a bowl, combine the cold cubed margarine with the gluten-free flour using your fingertips or a pastry cutter, working quickly to keep everything cold—this creates those desirable crumbly pockets. I find that cold margarine is absolutely key here; if it gets warm, you'll end up with a more cake-like texture instead of the satisfying crumble you want. Stir in the dark brown sugar, cinnamon, oats, and salt until just combined. Set the mixture aside at room temperature.
- Melt 1 oz margarine in a large pot over medium heat and add 2 oz brown sugar, stirring for about 2 minutes until the mixture becomes caramel-like and fragrant. Add the sliced apples along with 1/2 teaspoon cinnamon and 1/4 teaspoon ground ginger, cooking for 2-3 minutes until the apples begin to soften slightly. Then add the rhubarb and cook for another 2-3 minutes, stirring gently to combine. The fruit should release some juice but still hold its shape—you're looking for a balance between tender and structured.
- Preheat your oven to 180°C (350°F). Transfer the warm fruit mixture into a 9x13 inch baking dish or similar-sized dish, spreading it evenly. Distribute the crumble topping from Step 2 evenly over the fruit, pressing it down very gently—don't compact it too much or you'll lose that desirable texture. Bake for 25-30 minutes until the crumble topping is golden brown and the fruit is bubbling slightly at the edges.
- Let the crumble cool for 5-10 minutes straight from the oven—this allows the fruit to set slightly while the topping stays crispy. Serve warm with custard or ice cream for a classic, comforting finish.
