Rhubarb and Apple Pie with Walnut Crumb Topping

Name: Rhubarb and Apple Pie with Walnut Crumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons butter; 1 cup sugar; 1 cup light brown sugar; Juice of one lemon; 1 cup plus 1 tablespoon flour; 2 pounds fresh rhubarb, trim root end and cut 1/4-inch thick; 2 pounds Mclntosh apples, cored, peeled and sliced 1/4-inch thick; 1/2 cup Calvados; Pinch of nutmeg; 1 teaspoon cinnamon; 1 cup walnut pieces; 1 unbaked 10-inch deep dish pie shell; 8 scoops of Vanilla Bean Ice Cream

Servings: persons

7 tablespoons butter
1 cup sugar
1 cup light brown sugar
Juice of one lemon
1 cup plus 1 tablespoon flour
2 pounds fresh rhubarb, trim root end and cut 1/4-inch thick
2 pounds Mclntosh apples, cored, peeled and sliced 1/4-inch thick
1/2 cup Calvados
Pinch of nutmeg
1 teaspoon cinnamon
1 cup walnut pieces
1 unbaked 10-inch deep dish pie shell
8 scoops of Vanilla Bean Ice Cream

1
Preheat the oven to 350 degrees F. In a large saute pan, melt 3 tablespoons of the butter.
2
Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1 tablespoon of the flour.
3
Stir the mixture for 1 minute, to dissolve the sugars.
4
Add the rhubarb and cook for 4 to 6 minutes.
5
Add the apples and continue to saute for 3 minutes.
6
Add the Calvados and carefully flame the apples.
7
Saute for 1 minute.
8
Season the mixture with nutmeg, cinnamon , and salt.
9
Mix thoroughly and remove from the heat.
10
Cool the mixture.
11
In a mixing bowl, combine the remaining butter, brown sugar, flour and walnut pieces.
12
Using your hands, blend well, until the mixture resembles a crumb-like texture.
13
Pour the rhubarb and apple filling into the pie shell.
14
Sprinkle the crumb filling evenly over the fruit filling.
15
Place the pie in the oven and bake for 45 minutes.
16
Remove the pie from the oven.
17
Let the pie cool before serving, about 10 minutes.
18
Slice and serve warm with vanilla ice cream.

1777

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 tablespoons butter, 1 cup sugar, 1 cup light brown sugar, Juice of one lemon, and more.

Yes, Rhubarb and Apple Pie with Walnut Crumb Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!