Crumble

Rhubarb Filling

• • 10 sticks of rhubarb

  • 4 tbsp water

  • 8 tbsp caster sugar

  • 1 tsp powdered ginger

• 1. Cut the rhubarb into chunks, sprinkle with water and cook in saucepan till soft

  2. Once cooked, sprinkle over the ginger and mix well.

Apple Filling

• • 3 large Bramley apples

  • 30g/1¼oz butter

  • 160g/6oz fresh blackberries (Used twice as much)

  • Spoon sugar

• 1. Peel, core and cut apples into six pieces. Cut each piece into 5mm/¼in thick slices.

  2. Heat butter in saucepan. Add apples and gently sauté.

  3. Add sugar and cinnamon. Continue stirring until apples are just cooked.

  4. Add blackberries to apples and stir very gently.

Covering

• • 110g/4oz butter, softened

  • 110g/4oz demerara_sugar

  • 180-200g/6.5oz flour

• 1. Preheat the oven to 180C/350F/Gas 4.

  2. Fill an ovenproof dish about 4cm/1½in deep with the filling.

  3. Rub the butter into the flour and sugar to make the crumble topping.

  4. Remove and allow to cool slightly before serving with double cream. (Or custard if we have any powder)

  5. Cook for 15 to 20 mins