Rhubarb and winter fruit crumble

This is so pretty with its red juicy fruits and is great for using up any orphan fruits in the bowl.

  • 35 mins cooking
  • Serves 6
  • Print


Rhubarb and winter fruit crumble
  • 2 apples, peeled and diced
  • 2 pears, diced
  • 350 gram rhubarb, diced
  • 1 cup berry jam
  • 2 tablespoon cornflour, dissolved in ¼ cup water
  • 120 gram butter
  • 3/4 cup brown sugar
  • 3/4 cup flour
  • 1 teaspoon cinnamon
  • 3/4 cup oats


Rhubarb and winter fruit crumble
  • 1
    Preheat the oven to 180°C.
  • 2
    Put the fruit into a large saucepan and stir through the jam until evenly coated.
  • 3
    Cook over a gentle heat for 6-8 minutes until just beginning to soften. Add combined cornflour and water, then simmer for 1-2 minutes until thickened.
  • 4
    Spoon into small individual oven-proof dishes (or one large one) and set aside.
  • 5
    In the food processor, combine the butter, brown sugar, flour, cinnamon and half of the oats. Pulse until the mixture begins to crumble, then add the remaining oats and pulse 2-3 times until just mixed.
  • 6
    Sprinkle the crumble over the fruit and bake for 12-15 minutes (or 20-25 minutes for a large pudding) until golden and bubbling.
  • 7
    Serve with vanilla ice cream, custard or whipped cream.


The jam adds sweetness, gives a boost to the flavour and leaves it with a gorgeous rosy glow. I’ve made my topping in a food processor, but feel free to get back to basics and rub the butter in with your fingertips!

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