Rhubarb, apple and strawberry crumble

If you haven’t put these winter fruits together before, you’re in for a treat. They match up beautifully in this warming crumble, with the slightly tart flavour offset perfectly by the sweet, cinnamon-infused topping.

SERVES 6–8

PREPARATION TIME 15 minutes

COOKING TIME 30–35 minutes

600 g (1 lb 5 oz) granny smith apples

2 teaspoons lemon juice

350 g (12 oz) trimmed rhubarb

250 g (9 oz) strawberries, hulled, large berries halved

1 vanilla bean, split lengthways and seeds scraped

140 g (5 oz/²/₃ cup) sugar

Vanilla ice cream, to serve

CRUMBLE TOPPING

75 g (2¾ oz/¾ cup) rolled (porridge) oats

75 g (2¾ oz/½ cup) plain (all-purpose) flour

110 g (3¾ oz/½ cup) sugar

½ teaspoon ground cinnamon

90 g (3¼ oz) chilled unsalted butter, diced

1 Preheat the oven to 200°C (400°F/Gas 6).

2 Peel the apples and cut into 1.5–2 cm (⁵/₈–¾ inch) pieces. Toss the apples and lemon juice together in a large bowl. Cut the rhubarb into 2.5 cm (1 inch) lengths (pic 1). Add to the apple with the strawberries, vanilla seeds and sugar and toss to combine (pic 2). Transfer to six 250 ml (9 fl oz/1 cup) heatproof ramekins or dishes.

3 To make the crumble topping, put the oats, flour, sugar and cinnamon in a medium bowl and mix to combine. Use your fingertips to rub in the butter (pic 3) until well combined. Sprinkle the crumble topping evenly over the fruit in the ramekins or dishes.

4 Bake for 30–35 minutes, until golden and bubbling. Cover with foil if the topping is browning too quickly. Serve with vanilla ice cream.

TIP You can also cook this crumble in a 1.5 litre (52 fl oz/6 cup) ovenproof dish. Cook at the same temperature for 50–60 minutes.