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For me, crumble is the ultimate pudding. Served with a jug of custard or even whipped cream, the stewed rhubarb, rhubarb sauce and crumble topping is comforting, warm and delicious. It’s like a hug in a bowl. But I’m always looking for new crumble flavours to try and also new ways to make a crumble. And using the slow cooker is my new favourite way to make a crumble.

I have always loved making easy slow cooker recipes as whilst they cook away happily it leaves me free to get on with other things. I’ve only recently started making slow cooker desserts – starting off with our slow cooker fudge collection – but I’m now looking forward to making many more as the months go by.

What is a crumble?

A crumble is a dish that can be made either sweet or savoury. The sweet varieties are usually made of stewed fruit topped with a crumbly mixture of butter, flour, and sugar and in the US they’re called crisp rather than crumble. A sweet cobbler is similar – topped with batter, biscuit, or dumpling.

Can you vary this recipe?

This rhubarb crumble recipe can be varied easily by substituting the fresh rhubarb for other fruit. You could switch the rhubarb for apples to make a really lovely slow cooker apple crumble or use blackberries or summer fruits for a really nice berry crumble if you wanted. A strawberry rhubarb crock pot crumble would be lovely too!

But, rhubarb crumble – or rhubarb crisp as it’s called in America – is our family favourite so it made sense for our first slow cooker crumble recipe to be a rhubarb one.

Our crumble always includes rolled oats and mixed nuts to add some extra texture and flavour to the dish. We also use caster sugar in the crumble mixture but you could also use brown sugar or demerara sugar if you wanted. The great thing about a crumble is you can use whatever you have to hand.

If you’re looking for other rhubarb recipes to try why not give our rhubarb yogurt cake, strawberry crumble or bread and butter pudding a go. You can see all our recipes to date here.

Here’s our wonderfully sweet Rhubarb Crumble Slow Cooker Recipe:

Ingredients:

600g rhubarb
170g caster sugar
160g plain flour
100g butter
100g caster sugar
50g porridge oats
50g chopped nuts

Recipe:

Cut the rhubarb into chunks and put in the slow cooker pot.
Add the 170g caster sugar and mix well.

In a large bowl, mix the rest of the ingredients until they resemble breadcrumbs. This is your crumble topping.

Spread the crumble mixture over the chopped rhubarb mixture in the slow cooker pot.
Turn the slow cooker on low for 3 hours with a tea towel under the lid.
After 3 hours, remove the lid and tea towel. Continue to cook for 30 minutes to let any more excess moisture cook off.
Serve simply with custard, cream or ice cream. It’s best eaten immediately and crumble is always a dessert enjoyed most when shared.

If you’d like to print or pin this Slow Cooker Rhubarb Crumble Recipe for later you can do so below. Enjoy!

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