Apple & Rhubarb Crumble

Apple & Rhubarb Crumble

Ingredients

For the filling:

450g Bramley apples, peeled, cored and sliced

200g Rhubarb, sliced

Knob of butter

75g Light soft brown sugar

Pinch ground cinnamon

Splash cider brandy (Optional)

2cm piece fresh ginger, grated

For the topping:

100g unsalted butter

200g Plain flour

Pinch ground ginger (Optional)

50g Demerara sugar

Method

1. Preheat the oven to 180C/fan160C/gas mark 4.

2. Put the apples and rhubarb in a greased ovenproof dish and scatter a couple small pieces of butter in the dish. Mix the sugar and the cinnamon together and sprinkle over the fruit. Pour over the brandy and grate over the ginger.

3. For the topping, put the butter, flour, ground ginger and half the sugar in a bowl. Using your fingertips rub the butter into the flour until the mix resembles coarse breadcrumbs. Evenly distribute the crumble over the fruit and scatter the remaining sugar on top.

4. Bake for 45 mins until the top is golden and crisp.

Serve with double cream or custard.