Apple and Orange Crumble
Oven – Preheat to 200C / Gas Mark 6
500 grams Rhubarb
500 grams cooking apples
Grated rind and juice of 1 orange
1 table spoon of ground cinnamon
85g of light brown sugar
225 grams plain flour
125 grams unsalted butter
125 grams light brown sugar
50 grams toasted chopped hazelnuts
2 table spoons Demerara sugar
Cut the rhubarb into 2 cm lengths and place into a large saucepan.
Peel and core the apples and cut them into chunks then add to the rhubarb along with the grated orange and juice. Bring to the boil then reduce the heat and let the mixture simmer for 2 to 3 minutes until the fruit softens up.
Now add the sugar and cinnamon to the mixture and pour it all into an over proof dish. Remember to leave room for the crumble topping.
Sift the flour into a bowl and rub together with the unsalted butter until the mixture looks like breadcrumbs. Stir in the sugar and the nuts.
Rhubarb and Orange Crumble:
Place the crumble mixture on top of the fruit mixture and spread evenly across the dish. Sprinkle on the Demerara sugar.
Cook the combined mixtures in the preheated oven for between 30 and 40 minutes until the topping is slightly browned.