Apple & rhubarb crumble

Preheat oven 200°C fan forced.

Combine 1 tablespoon sugar and 1 teaspoon cinnamon in a small bowl. Scatter the apples over the base 4 cm deep, 20 x 30 cm (base) roasting pan. Sprinkle over the cinnamon sugar mixture, toss to coat. Spoon over 2 tablespoons of water. Cover with foil and roast for 15 to 20 minutes until apples are almost tender (not completely) when tested with a skewer.

Remove the apples from the oven. Add the rhubarb and stir to coat. Spread evenly into the pan. Return to the oven, uncovered. Roast for a further 10 minutes.

Meanwhile, place the flour and butter into a food processor or Nutribullet. Process until the mixture resembles coarse crumbs. Spoon over the oil and process until mixture starts to form clumps (see tip). Transfer to a bowl. Add the rolled oats, almonds and remaining 2 tablespoons of sugar and 1 teaspoon cinnamon, mix well.

Sprinkle the crumble over the roasted fruit and bake a further 25 to 30 minutes until the top is golden. Spoon into bowls and serve.

TIP: You can rub the butter and oil into the flour using your fingertips if you don’t have a processor. If you have dairy units to spare enjoy with yoghurt or custard.