Ingredients

Crumble ingredients

50g plain flour, sieved

50g ground almonds

½ tsp ground cinnamon

Pinch of sea salt

70g soft brown sugar

70g unsalted butter (or plant-based butter), cubed, plus a little for greasing

30g rolled oats

Fruit filling

350g pink rhubarb, cut into 2 cm pieces

3 Bramley (cooking) apples, peeled, cored and cut into 1cm pieces

50g soft brown sugar

½ tsp mixed spice

1 tbsp plain flour

1 tsp ground cinnamon 

Method

1. Preheat oven to 200C/180C fan.

2. Place the flour, ground almonds, cinnamon, salt, and sugar in a bowl. Rub the butter into the flour mixture until it resembles breadcrumbs.

3. Place the fruit in a bowl and sprinkle over the sugar, mixed spice and flour. Stir well.

4. Butter a 24cm ovenproof dish. Spoon the fruit into the base, then sprinkle the crumble over the top.

5. Bake for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

   Serves 4

   Best served with thick cream or custard.