Rhubarb and Apple Crumble

Tart spring rhubarb and tender apple beneath a golden, buttery topping - a simple pudding
for cool evenings, slow weekends and sharing warm from the oven.

SERVES 6-8 | PREP 20 MINUTES | BAKE 35-40 MINUTES

Ingredients:

FRUIT FILLING
500g rhubarb, trimmed
3 medium apples (about 450g)
75g caster sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract

CRUMBLE TOPPING
150g plain flour
100g rolled oats
100g cold butter, cubed
90g soft brown sugar
1/2 teaspoon ground cinnamon

Method:
1 Preheat the oven to 180°C conventional (160°C fan bake). Lightly butter a 1.5 Litre baking dish.
2 Cut the rhubarb into 2cm pieces. Peel and core the apples, then slice them thinly.
3 Place the fruit in the dish. Sprinkle over the caster sugar, lemon juice and vanilla, then toss gently.
4 For the topping, place the flour, oats and cinnamon in a bowl. Rub in the cold butter until crumbly.
5 Stir through the brown sugar, then scatter the crumble evenly over the fruit without pressing it down.
6 Bake for 35-40 minutes, until the topping is golden and the fruit is bubbling around the edges.
7 Rest for 10 minutes. Serve warm on its own, or with custard, cream or vanilla ice cream.