250 g rhubarb

1 large bramley apple, peeled, cored and cut into 1cm pieces

100 g cold butter, cut into small cubes

75 g rolled oats

100 g sugar

50 g Kentish cobnuts, roughly chopped

Place the flour, oats and remaining sugar in a large mixing bowl, add the butter and rub together with your fingertips until the mixture is like fine breadcrumbs with some clumps remaining.

Add the chopped cobnuts and stir into the crumble mixture.

Cover the fruit evenly with the crumble, make sure it is left loose and not too packed down.

Bake in a preheated oven at 180 degrees or gas mark 4 for 25 minutes or until the crumble is golden on top and the rhubarb and apple are tender.

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