CRUMBLE

• 100g cold butter, chopped
• 100g plain flour
• 100g rolled oats
• 75g brown sugar
• ground ginger or cinnamon (optional)

FILLING

• 450g Granny Smith apples (4 medium apples), peeled, cut into chunks
• 650g rhubarb, cut into 3cm lengths
• 125g brown sugar
• Grated rind of 1 orange
• 1 Tbsp. orange juice
• 1 Tsp. vanilla paste or extract

CRUMBLE

• Sift flour into a large mixing bowl then stir through sugar and ground ginger.
• Rub butter into dry mixture with fingertips until it looks like bread crumbs, then mix through oats.

FILLING

• Heat oven to 200c/180c fan forced.
• Toss all filling ingredients together in an ovenproof dish and bake for 10 minutes.
• Gently mix fruit so that pieces are covered with the syrup that has formed.
• Evenly sprinkle crumble across the top of the fruit and bake for a further 25-30 minutes or until the top is golden brown.
• Serve with fresh cream or vanilla ice cream.

All ingredients can be purchased here.

For more information about the Ceravolo family, check out their Facebook page.