thanks to Mary-Liz
Ingredients
6 Granny Smith apples, peeled, cored and sliced
Rhubarb (4 or 5 stalks) cut into pieces
2 and a half dessert spoons of sugar (to taste)
120g self-raising flour
90g butter (cold and diced)
3 Tablespoons dark muscovado sugar
3 Tablespoons vanilla sugar
Method
Place sliced apple and rhubarb pieces in saucepan and add a little bit of water so fruit doesn’t stick to the saucepan (the fruit juices will naturally come out while cooking). Add sugar and stir with fruit. Bring to a gentle simmer and cook till fruit is soft. Remove from heat and put to one side.
Preheat oven to 180 degrees C.
In a mixing bowl, sift flour and mix with butter, using your fingertips, rubbing the butter into the flour. Then add the sugars and mix well.
Grease oven-proof dish and pour apple and rhubarb into it, lastly covering it with the crumble.
Bake for approximately 20-25 minutes or until crumble topping is golden brown.
Serve with your favourite Appleby Farms flavour