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Rhubarb Apple Brown Butter Caramel Crumble. A completely irresistible, tart and sweet rustic pudding that is easy to make and SO delicious! | berrysweetlife.com
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Rhubarb Apple Brown Butter Caramel Crumble
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

A rustic, completely irresistible fruity dessert! This is simply the very best Rhubarb Apple Brown Butter Caramel Crumble you will ever eat.

Course: Dessert
Cuisine: British
Keyword: Apple Pie, Dessert, Rhubarb Crumble
Servings: 6
Calories: 561 kcal
Author: Berry Sweet Life
Ingredients
  • FOR THE RHUBARB AND APPLE FILLING:
  • 3 cups rhubarb sliced into 1 inch pieces
  • 8 prunes optional, but highly recommended
  • 2 1/2 cups water
  • 6 tbsp brown sugar divided
  • 4 green apples I use Granny Smith
  • Juice of 1/2 lemon
  • 1 tsp ground cinnamon
  • FOR THE CARAMEL CRUMBLE:
  • 3/4 cup salted butter
  • 1 tsp vanilla essence
  • 3 tbsp brown sugar
  • 6 tbsp cake flour
  • 5 tbsp cornflour
Instructions
  1. Preheat oven to 180°C.
  2. TO MAKE THE RHUBARB AND APPLE FILLING:
  3. Place the rhubarb in a medium saucepan with the prunes (left whole), water and 3 tbsp brown sugar. Bring to the boil and then simmer on a medium high heat for 15 minutes until the rhubarb is very soft and mostly broken up. It should be quite saucy. Allow to cool for a few minutes and then remove the prunes.
  4. In the meantime, peal, core and slice the apples into small pieces. Toss them in a large bowl with the lemon juice, brown sugar and cinnamon. Set aside for the flavours to come together.
  5. Add the rhubarb mixture to the apples and toss together gently.
  6. TO MAKE THE CARAMEL CRUMBLE:
  7. Place the butter in a small saucepan and bring it to a simmer until it goes brown, stirring constantly, and watching it closely so it doesn’t burn. Add the brown sugar and vanilla essence and simmer until the sugar dissolves. The sauce should thicken and become a bit like caramel. Stir in the cake flour and cornflour.
  8. TO ASSEMBLE:
  9. Pile the rhubarb and apple mixture into a 10 inch round baking dish.
  10. Top with the caramel crumble - I like to crumble it on with my fingers to get a nice even layer.
  11. Bake for 10 minutes at 180°C. Turn the oven down to 160°C and bake for another 20 minutes until the apples are tender and the topping is golden brown.
  12. Take the pie out of the oven and leave it to cool in the pie dish for 15 minutes before serving. Serve with whipped cream or ice cream and Enjoy!
Recipe Notes

The prunes sweeten the rhubarb naturally and give it a delicious caramel flavour! You can leave them out if you like, you might need to add a bit more sugar to counteract the tartness of the rhubarb.