RECIPE | Apple & Rhubarb Crumble

Baked in the oven with a golden brown topping.

It's recipe time - who loves crumble?!

With so many of us staying safe inside, including our workforce, we wanted to give you something fun (and definitely something we love) to do... baking!

For this recipe we have doubled up and used our Shortbread Highlanders and Thick & Crunchy Oatcakes, but don't worry if you don't have them to hand in your house - any shortbread or oatcakes will do!!

The aim of this recipe is to just have fun, and it's just a coincidence that you will bake up a delicious dessert in the process.


  • 1 tsp butter [for greasing].
  • 1 bunch rhubarb, approximately 400g.
  • 3 x Granny Smith apples.
  • 2 tbsp caster sugar.
  • 6 x Shortbread Highlanders.
  • 8 x Thick & Crunchy Oatcakes.
  • 1 tsp cinnamon.
  • 1 tbsp melted butter.
  • 1 tbsp maple syrup.
  • Cream to serve.


  1. Preheat the oven to 180C. With a knob of butter, grease an oven proof dish, approx. 1.5 litre capacity.
  2. Wash, trim and chop the rhubarb into 2cm chunks. Wash, peel core and chop the apples into similar size chunks. Combine the fruit and caster sugar in the pre-greased dish.
  3. Cover and bake for 30 minutes, stirring once halfway through. Remove from oven.
  4. Crush the Shortbread Highlanders gently and add to a bowl. Do the same with the Thick & Crunchy Oatcakes. Combine and further break down any larger lumps. The mixture should resemble breadcrumbs. Add the cinnamon, melted butter and maple syrup to the crushed mixture and stir well. Layer thickly over the dish of baked fruit.
  5. Bake uncovered for 20 minutes or until the topping is golden brown.
  6. Serve with cream, enjoy!

It's recipe time! Today we are doing Rhubarb & Apple Crumble using Walkers Shortbread Highlanders and Oatcakes.