Fruit crumble can be enjoyed all year round and during the Spring/ Summer months we think you should serve yours with generous amounts of ice cream! Try grating orange zest into the rhubarb and apple mix for a fragrant, citrusy twist.

Serves; 8

Ready in; 55 minutes

Ingredients

For the fruit filling

500g rhubarb

500g cooking apples

1 tbsp lemon juice

3-5 tbsp soft light brown sugar, depending on how sweet you like it

15g butter

Vanilla ice cream or single cream to serve

For the crumble topping

200g cold butter, cut into small pieces

150g plain flour

150g jumbo oat flakes

175g soft light brown sugar

Method

Preheat the oven to 190°C/fan170°C/gas 5.

First, make the topping. Using your fingertips, rub together the butter, flour, oats and sugar in a large bowl until you have a rough crumble mix and set aside.

Chop the rhubarb into chunks roughly 3cm in length, peel, core and chop the apples into 3cm chunks also and pop both into a large bowl. Quickly mix through the lemon juice and the sugar.

Put a saucepan over a medium heat and melt the 15g butter. Add the fruit to the pan and cook gently for 5 minutes, stirring occasionally.

Transfer the fruit to a 3 litre baking dish, then top with the crumble mix: don’t pack it down. Put the dish on the middle rack of the oven and bake for 40 minutes or until the crumble is golden on top and the fruit is soft and bubbling underneath.

Serve warm from the oven with pouring cream or generous scoops of vanilla ice cream.

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