Apple & rhubarb crumble

Written by Catherine Saxelby on Tuesday, 23 June 2009.
Tagged: dessert, diabetes friendly, healthy cooking, low fat, low GI, oats

  • Ready In: 40 minutes
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 4
Apple & rhubarb crumble


Here is a traditional dessert recipe that's been given a makeover. It's lower in fat, high in slowly-digested ingredients like the oats and apples but is lightly sweetened. It's a healthy dessert for everyone in colder months, but is especially suitable for someone with diabetes.


  • 4 green apples, peeled, cored and quartered
  • 1 bunch rhubarb, trimmed and chopped
  • ¼ cup (55 g) brown sugar, firmly-packed
  • ¼ cup orange juice
  • 4 cloves
  • ½ cup (75 g) plain flour
  • 60 g unsalted butter, softened at room temperature
  • ¾ cup (65 g) rolled oats
  • ¼ cup (55 g) brown sugar, firmly-packed
  • ¼ cup desiccated coconut
  • ½ teaspoon cinnamon
  • Custard or vanilla ice-cream

Nutrition per serve

Crumble on its own without any custard or ice-cream: 1825 kilojoules (435 Calories), 13 g fat (including 5 g saturated fat), 75 g carbohydrate (including 46 g sugars), 7 g fibre and 72 mg sodium. Read our nutrition rating system.


1. Preheat oven 180°C/350°F. Combine apples, rhubarb, sugar, juice and cloves in a saucepan. Cook on medium, for 5 minutes, stirring until just tender. Transfer to an oiled baking dish 30 x 20cm (12 x 8").

2. Make crumble by sifting flour into a bowl. Rub in butter or margarine with fingertips until mixture resembles breadcrumbs. Stir in oats, sugar, coconut and cinnamon.

3. Sprinkle the oat crumble topping liberally over fruit - it should cover the fruit thickly. Bake for 25-30 minutes or until golden. Serve warm with custard or a scoop of ice-cream.