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/rhubarb and the whipped Greek yogurt on top 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 regular wholemeal flour works just as well here.
The filling combines apples and rhubarb with cinnamon and a sweetener, plus a bit of flour or cornstarch to create a syrupy texture as it bakes. I prefer to keep the sugar on the lower side in my crumble so I can taste the natural flavors of the fruit, but you can always add more sweetener if you prefer a sweeter bake.
For the creamy topping, you’ll need heavy whipping cream, Greek yogurt, and honey.
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 9-inch baking tray with parchment paper and add the fruit. Sprinkle with cinnamon, sweetener, and a little flour or cornstarch, then mix well and spread the fruit evenly.
The flour/cornstarch helps create a thicker, syrupy filling instead of something too watery. If you prefer a sweeter base, you can add a bit more sweetener.
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 crumble topping, rub softened butter, flour, and coconut sugar together with your fingertips until you get that crumbly, sandy texture. I get the best topping when I mold everything into a hard little ball, then break it down into tiny bits. Every time I do this, I get a crunchy top, whereas when I just pinch everything together the top stays soft.
Scatter the streusel topping 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.
While the crumble is baking, prepare the whipped topping. Using an electric mixer, whip the heavy cream into stiff peaks. Whisk together honey and Greek yogurt in another bowl, then add to whipped cream, mixing again until the cream becomes fluffy. Keep in the fridge until you’re ready to serve.
Let the crumble cool a little bit and top with whipped Greek yogurt right before serving.
Why You’ll Love This Crumble
- It’s healthy but comforting, with no compromise on flavor, and the whipped Greek yogurt on top is to die for!
- The lighter crumble topping is still full of buttery goodness and turns out beautifully crispy if you mold it well.
- The tangy apple-rhubarb filling tastes amazing!
- It’s great served warm or cold, and if you want, you can skip the Greek yogurt topping and serve the dessert with ice cream instead.
- It’s made with simple ingredients you will likely have in your pantry all year long, which means it’s a great dessert to make whenever you feel like it!
Tips for Success
- Use firm apples like Granny Smith or Honeycrisp for a balance of tart and sweet.
- Don’t skip the flour or cornstarch 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 the Greek yogurt topping 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
For the whipped Greek yogurt:
- 1/4 cup heavy whipping cream
- 1 cup Greek yogurt
- 1 1/2 tablespoons of honey
Equipment
- Mixing bowls
- Electric mixer
- Baking dish (a 9-inch tray works well)
- Parchment paper
- Spoon and knife
Instructions
- Peel, core, and dice apples into a mix of small and chunky pieces. Peel and dice rhubarb.
- Add fruit to a parchment-lined 9-inch baking dish. Sprinkle with cinnamon, sweetener, and a bit of flour or cornstarch. Mix well and spread evenly. Tip: The flour helps thicken the filling, but the fruit will still release juices – this is normal!
- To make the crumble topping, rub softened butter, flour, and coconut sugar together with your fingertips until you get a chunky, sandy texture. For the crunchiest topping, press the mix into a ball first, then crumble it into small chunks. Scatter topping evenly over the fruit and gently press down with a spoon.
- Bake at 350°F (180°C) for 40–45 minutes, until golden on top and bubbling at the edges.
- While the crumble is baking, make the whipped Greek yogurt topping. Whip heavy cream into stiff peaks in a medium-sized bowl. In a separate bowl, whisk together honey and Greek yogurt. Fold into the whipped cream and mix until fluffy. Chill until ready to serve.
- Let the crumble cool slightly, then top with honey yogurt whip and serve warm.