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A classic apple and rhubarb crumble is an easy win for most occasions — but the simple addition of a couple tea bags from the cupboard (and a dreamy creamy custard) make this one extra special!

You will need

Serves 8

Apple and Rhubarb

  • 4 apples
  • 4 rhubarb stems chopped to 1-inch lengths
  • 3 tablespoons brown sugar
  • 1 lemon, juice only


  • 200g oats
  • 50g flour
  • 3 tablespoons raw sugar
  • 1 Dilmah spiced chai tea bags, cut open
  • 150ml melted Nuttelex (or oat butter if you've got it!)
  • Big pinch salt


  • 400ml oat milk
  • 1 earl grey tea bag cut open
  • 70g caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornflour
  • 3 tablespoons water

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15 mins to prep

15 mins to cook

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Roughly chop the apple and rhubarb stems. Place into a bowl and then stir through brown sugar and lemon. Pour into your tin or baking tray that you plan to cook your crumble in.

  3. Step 3

    Make the crumble mixture by mixing together oats, flour, sugar, melted Nuttelex, and the contents of 1 chai teabag, and a big pinch of salt. Mix until it turns into a dough-like consistency.

  4. Step 4

    Spoon it over the apple and rhubarb mixture, place it in the oven for 25 to 30 minutes or until the top is golden-brown and crispy.

  5. Step 5

    While the crumble is cooking, prepare the custard. Pour the milk into a pot and add the contents of 1 earl grey tea bag, then heat until it is close to a boil. Mix in sugar and vanilla. Mix the cornflour and water together in a separate bowl, then pour it into the oat milk mixture and stir until it becomes thick and creamy — watching closely to ensure it doesn’t stick to the bottom of the pot and burn. Finally, strain the custard through a sieve to remove the larger tea leaves. Pour the custard into a serving jug and set aside.

  6. Step 6

    Remove the crumble from the oven and let stand for about 20 minutes. Serve a heaping spoonful into a bowl and then pour over as much custard as you like — enjoy!

Recipe: Simon Toohey

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