I make this apple crumble recipe every time I’m craving something comforting but want to stay healthy and avoid the sugar rush of a typical crumble.
I love how this version tastes just as amazing as the classic – sweet-tart fruit bubbling under a thin but delicious crumble topping – but with healthier swaps like coconut sugar and wholemeal flour.
And I especially love the rich, jammy filling of apples and rhubarb that balance each other perfectly between sweet and tangy.
This has become one of my go-to recipes when I want a dessert that’s easy to make, healthy, and still tastes indulgent.
What You’ll Need
For the crumble topping, you’ll need coconut sugar, flour, and butter. I often use wholemeal spelt flour, but wholemeal flour works just as well here.
The filling combines apples and rhubarb with cinnamon and a sweetener, plus a bit of flour to create a syrupy texture as it bakes.
I prefer to keep the sugar on the lower side, taking advantage of the fruit’s natural flavor, but you can always add more sweetener if you prefer a sweeter bake.
How to Make the Apple Crumble with Rhubarb
Start by prepping your fruit: peel and core your apples, then dice them into pieces of different sizes (some small, some chunky). I like this mix because it gives a more interesting texture – some bits turn jammy, while others stay slightly crisp. Peel and dice your rhubarb, too.
Line your baking tray with parchment paper and add the fruit. Sprinkle with cinnamon, sweetener, and a little flour, then mix well and spread it evenly.
The flour helps create a thicker, syrupy filling instead of something too watery. If you prefer a sweeter base, you can add a bit more sweetener here as well.
Please note! While the flour helps make the apple-rhubarb mix a little bit thicker, the fruit will still release quite a bit of water!
For the topping, rub softened butter, flour, and coconut sugar together with your fingertips until you get that crumbly, sandy texture. Scatter it over the fruit and gently press it down with a spoon.
Bake at 350°F (180°C) for 40–45 minutes until the crumble is golden and the fruit is bubbling around the edges. Note: this topping will be softer and less crunchy than a classic crumble, thanks to the healthier ingredients – but it’s still so delicious!
Why You’ll Love This Crumble
- It’s healthy but comforting, with no compromise on flavor.
- The lighter crumble topping is still full of buttery goodness.
- The tangy apple-rhubarb filling tastes amazing!
- It’s great served warm or cold, on its own, or with yogurt/ice cream.
- It’s made with simple ingredients you will likely have in your pantry all year long!
Tips for Success
- Use firm apples like Granny Smith or Honeycrisp for a balance of tart and sweet.
- Don’t skip the flour in the filling as it keeps the base from getting too watery.
- Add chopped nuts or oats to the topping if you want more crunch.
- Serve warm with Greek yogurt for breakfast or vanilla ice cream for dessert.
- Store leftovers in the fridge for up to 3 days (it still tastes great reheated).
📌 Healthy Apple Crumble with Rhubarb (Recipe Card)
Ingredients (Makes 8 pieces)
For the crumble topping:
- 3 ½ tablespoons butter (softened to room temperature)
- ¾ cup wholemeal spelt flour (or regular wholemeal flour)
- ¼ cup coconut sugar
For the filling:
- 4 ½ cups apples, diced (about 4 medium apples)
- 2 cups rhubarb, diced
- 1 tablespoon wholemeal spelt flour (or regular)
- 1–2 teaspoons ground cinnamon
- 4–5 tablespoons sweetener of choice
Equipment
- Medium mixing bowl
- Baking dish (8×8 inch works well)
- Parchment paper
- Spoon and knife
Instructions
- Preheat oven to 350°F (180°C). Line your baking dish with parchment.
- Prep the filling: Dice apples and rhubarb. Mix with cinnamon, sweetener, and flour. Spread evenly in the baking dish.
- Make the crumble: In a bowl, rub softened butter, flour, and coconut sugar together with your fingertips until crumbly.
- Assemble: Sprinkle crumble mixture over the fruit and lightly flatten with a spoon.
- Bake: Cook for 40–45 minutes at 350°F (180°C), until the crumble is golden and the filling is bubbling.
- Cool slightly before serving. Enjoy warm or cold.
