apple & rhubarb crumble - serves 4

filling:
5 apples - granny smiths or braeburns - peeled, quartered, cored and cut into 2cm dice
400g pink rhubarb - trimmed and cut into 3cm pieces
100g caster sugar
1 vanilla pod, split
topping:
100g plain flour
100g unsalted butter - cut into small dice
60g demerara sugar
50g oats
200g chopped roasted hazelnuts
grating of fresh nutmeg

Preheat the oven to 190c

Heat a large frying pan until very hot

Toss rhubarb and apple separately in a bowl with caster sugar, then tip each in turn into the hot pan, spreading into a single layer.

Caramelise the fruit for a few minutes until the fruit is just starting to become tender. Don't over cook at this stage.

Tip the fruit into a baking dish

Split the vanilla pod in two, scrape out the seeds, nestle the split pod halves and seeds into the fruit

Put the flour and butter into a food processor and pulse until mixture resembles breadcrumbs (some still swear by rubbing together by hand, but life's too short for that)

Add the hazelnuts, sugar, oats and a grating of nutmeg and pulse briefly to mix

Scatter the topping mix over the fruit

Bake in the oven for 25 minutes until the topping is brown

Serve with custard, vanilla ice cream or whipped cream

 

Everyone has their own recipe for crumbles - the oats and nuts make this more interesting than the crumble I grew up with