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Weekdays 9am

Rhubarb and apple crumble

They might be promising a warm Easter but while the weather's still a bit chilly, James Tanner has got a crowd-pleasing weekend dessert that family and friends alike will enjoy.

(Serves 4)

Ingredients

For the filling:

1.2kg (2 large) Bramley cooking apples, peeled, cored and cut into chunks200g rhubarb, peeled and chopped into 1 inch (2.5cm) pieces50g caster sugarJuice of ½ lemon1 tbsp water

For the crumble:

80g plain flour80g cold butter, cubed80g soft brown sugar70g oats30g mixed nuts

Method:

  • Preheat the oven to 190C/375F/gas mark 5

  • Place the apples and rhubarb pieces in a heavy-based saucepan with the sugar, lemon juice and water. Cook over a low heat for five minutes to slightly soften, remove from heat and spoon into a shallow 20cm ovenproof dish.

  • To make the crumble, place the flour in a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and nuts.

  • Sprinkle the crumble mixture over the fruit and bake for 25-30 minutes until the crumble is golden and the apple and rhubarb are hot. Serve with custard or ice cream or cream!

Two desserts in one: Apple crumble cheesecake

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Weekdays 9am