For the filling:
- 500g (18oz)Bramley apples, peeled and chopped
- 500g (18oz)rhubarb, cut into chunks
- 50g (2oz)caster sugar
- 15g (1/2 oz)plain flour
For the crumble:
- 100g cold unsalted butter, plus extra for greasing
150g plain flour
50g golden caster sugar
Method
- Preheat the oven to 200ºC/400ºF/gas 6. Grease an ovenproof dish with a little butter.
- Place the rhubarb and apples in the bottom of a suitable sized casserole dish or similar, mix well.
- Sprinkle over the caster sugar and flour and mix again.
- To make the crumble, cube the butter, then toss with the flour. Cut into the flour with a cutlery knife until the butter is in small pieces. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter.
- Tip the crumble mixture over the rhubarb without pressing down. Place on a baking tray to catch any drips, and bake for 35 to 40 minutes, or until golden and bubbling. Serve with hot vanilla custard or cold cream.