- 2 teaspoons butter, at room temperature
- 400g rhubarb, trimmed and cut into 4cm chunks
- 3 medium Bramley apples, peeled, cored and cut into 4cm chunks
- 30g golden caster/granulated sugar
For the topping
- 80g mixed nuts (any type)
- 100g butter, chilled
- 160g plain/all-purpose flour
- 100g golden caster/granulated sugar
50g granola, muesli or cornflakes ice cream or double/heavy cream, to serve
- Preheat the oven to 180 ̊C fan/200 ̊C/400 ̊F/Gas 6.
- Rub the butter over the inside of a 2 litre baking dish.
- Transfer the fruit to the prepped baking dish and sprinkle over the sugar, set aside.
- To make the topping, roughly chop the mixed nuts and chop up the chilled butter into small chunks.
- Add the flour and sugar to a large mixing bowl and briefly run your fingers through to combine. Next, add the chilled, chopped butter to the bowl. Rub the flour/ sugar mix and butter together, using your fingertips and lifting your hands as you go, until it starts to resemble breadcrumbs. Finally, add in the nuts and any granola, muesli or cornflakes you have. If you’re using cornflakes, crunch them up a little in your hands first. Fold through to combine, then pile the crumble on top of the fruit in the baking dish. Spread it out with your hands to cover all the fruit, then gently press down.
- Transfer the crumble to the preheated oven and bake on the top shelf for 40 minutes, until the fruit is bubbling and the crumble topping is golden brown.
Let it sit for 5 minutes and then serve with ice cream or double/heavy cream . . . or both.
Recipe take from Home Bird by Megan Davies, published by Ryland Peters & SmallPhotography by Clare Winfield © Ryland Peters & Small
Swap ins: Most berries, pears or nectarines instead of the apples and rhubarb are good. Use wholemeal/whole-wheat flour instead of plain and a mix of caster sugar and demerara/turbinado sugar is fine too.