Apple & Rhubarb Crumble - cooking recipe

Ingredients

5 juicy apples, peeled, cored and cut thin wedges
3 sticks rhubarb, cut into 3cm pieces
1 1/2 tablespoons caster sugar
FOR THE CRUMBLE
180g granulated brown sugar
120g butter or cooking margarine (NB not everyday margarine)
150g self-raising flour
(Optional extras: 3/4 teaspoon cinnamon; 1/2 cup rolled oats or other cereal for topping)

Preparation

Combine the flour, brown sugar and rub the diced butter through until you have a consistency that resembles large breadcrumbs. Fingers are best for this job but you can use a fork or mixer. No need to make the crumbs too fine. Add the optional oats / cereal if desired.

Peel, core and slice the apples (note: leave this as late as possible to avoid browning). Slice the rhubarb into 3cm chunks.

Arrange the fruit evenly in an ovenproof crumble dish and sprinkle with the caster sugar and (optional) cinnamon. Spread the crumble topping over the fruit to make an even layer.

Cook for around 40 minutes, or until the fruit is tender.

If you need the crumble to brown at the last minute, put it under a hot grill for around 30 seconds or 1 minute (no longer or the sugar will blacken)

Leave to cool for at least 15-20 mins before serving as the fruit will be very hot.

Serve hot or cold, with ice cream, cream or custard.