Mini Rhubarb and Raspberry Crumble Pies

30 mins Cook
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Harnessing the vibrant flavours of in-season rhubarb at its peak, these mini pies are a true taste sensation. Perfect for any gathering, they’re a fantastic make-ahead dessert. Serve fresh from the oven with a dollop of hot vanilla custard and a generous scoop of ice cream for a truly unforgettable treat. Give it a try today!

Mini Rhubarb and Raspberry Crumble Pies

Mini Rhubarb and Raspberry Crumble Pies

prep time
20 mins
cooking time
30 mins
total time
50 mins


  • A 12-hole muffin tray

  • Oven

  • Cookie cutter, slightly larger than the holes in the muffin tray

  • Parchment paper

  • Baking beans

  • Medium pot

  • Tablespoon

  • Medium bowl


  • For the pie crust and filling:

  • 320g shortcrust pastry, sheet

  • 300g rhubarb, roughly chopped

  • 80g Gem caster sugar

  • 1 eating apple, peeled and diced

  • 200g frozen raspberries

  • For the crumble topping:

  • 140g Gem plain flour

  • 85g butter, chilled

  • 50g Gem light muscovado sugar

  • 50g Chopped nuts (e.g. Gem walnut, flaked almonds)

  • 1 orange, zest


Preheat the oven to 170 ̊C/150 ̊C fan/gas mark 3.
Grease a standard muffin tin and with oil or melted butter, then dust with flour.
Unroll the pastry. Use a pastry cutter slightly larger then the wells of the muffin tin to cut out 12 rounds.
Carefully line each well of the muffin tin with a circle of pastry, gently pushing the pastry down right into the bottom corners. Line each one with a square of parchment paper and fill with baking beans. Bake for 10 minutes, then remove and set aside.
To make the filling, place the rhubarb in a pot. Add the sugar and cook over a medium heat for five minutes until about halfway cooked. Remove from the heat and add the diced apple and frozen raspberries. Spoon the mixture into the pastry cases.
To make the crumble, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the sugar, chopped nuts and orange zest.
Scatter the crumble over the mini pies and bake for 20 minutes until golden.

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