Rhubarb & Apple Crumble Minis

A crumble classic where tart-&-tang meets sweet to warm the soul, in cute individual helpings! Serves 4.


  • For the Crumble
  • 1/2 cup plain flour
  • 1/2 cup brown sugar
  • 90g chopped, chilled butter
  • 1/4 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup shredded coconut
  • 1/2 teaspoon cinnamon sugar to finish the crumble
  • Filling
  • 4 Granny Smith apples, peeled and cut into chunks or small cubes
  • 1/2 bunch rhubarb chopped into small pieces, leaves removed
  • 1/4 cup water
  • 1/3 cup caster sugar
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  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease 4 ceramic ramekins.
  2. FILLING: Bring apple and water to boil on high in a medium saucepan. Reduce heat to medium, cover and simmer for 4-5 minutes until almost tender. Add the rhubarb pieces and caster sugar: simmer and stir for 2-3 minutes. Drain excess liquids and spoon mixture into the ramekins.
  3. CRUMBLE: In a medium bowl, sift the flour and mix butter in until mixture is of a breadcrumb-like texture. Add the rolled oats, sugar, coconut and ground cinnamon and stir together. Sprinkle crumble mixture over fruit, followed by a sprinkle of cinnamon sugar on top to finish.
  4. Bake for 25-30 minutes, until golden brown. Serve warm with ice-cream, cream or custard. Or all three! Go nuts!

Why we like it

Rhubarb is brilliant when in full swing, adding a little tart-and-tang to the sweetness of the apple and crumble. And you get your own cute helping, whilst still enjoying with family or friends!