Rhubarb, apple and strawberry crumble

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

If you haven't put these winter fruits together before, you're in for a treat. They pair up beautifully in this warming crumble, with the slightly tart flavour offset perfectly by the sweet, cinnamon-infused topping.


600g granny smith apples

2 tsp lemon juice

350g trimmed rhubarb

250g strawberries, hulled, large berries halved

1 vanilla bean, split lengthways and seeds scraped

140g (⅔ cup) sugar

Vanilla ice-cream, to serve

Crumble topping

75g (¾ cup) rolled oats

75g (½ cup) plain flour

110g (½ cup) sugar

1/2 tsp ground cinnamon

90g chilled unsalted butter, diced


1. Preheat the oven to 200°C.

2. Peel the apples and cut into 1.5–2cm pieces. Toss the apples and lemon juice together in a large bowl. Cut the rhubarb into 2.5cm lengths. Add to the apple with the strawberries, vanilla seeds and sugar and toss to combine. Transfer to six 250ml (1 cup) heatproof ramekins or dishes.

3. To make the crumble topping, put the oats, flour, sugar and cinnamon in a medium bowl and mix to combine. Use your fingertips to rub in the butter until well combined. Sprinkle the crumble topping evenly over the fruit in the ramekins or dishes.

4. Bake for 30–35 minutes, until golden and bubbling. Cover with foil if the topping is browning too quickly. Serve with vanilla ice cream.