Is it a crumble, or is it a crisp? Who knows? Who cares! It’s delicious for breakfast or dessert.
75g (2½ oz) standard flour 120g (4oz) butter (firm but not hard) 3 Tbsp caster (superfine granulated) sugar 1 cup cornflakes 3 Tbsp rolled oats 3 Tbsp desiccated or shredded coconut Finely grated zest 1 large lemon 3 Tbsp soft brown sugar 4 Granny Smith apples 300g rhubarb Plain unsweetened yoghurt, cream or ice cream for serving
1 Preheat oven to 180°C (350°F). Sift the flour into a bowl and rub in butter with the fingertips (or use two knives or a pastry blender) until well amalgamated. Mix in caster sugar, cornflakes, oats, coconut and lemon zest.
2 Peel apples, cut into quarters, remove cores and slice apple thinly. Put apple in a pie plate or ovenproof dish. Sprinkle with brown sugar. Trim rhubarb and cut into short lengths and put on top of the apple. There should be plenty of fruit in the dish as it will collapse down as it cooks.
3 Spoon the crumble over the top of the fruit making sure all the fruit is covered. Don’t press the crumble down, leave it nice and loose so it will stay light and flaky. Put a baking sheet (tray) in the oven in case of spillages and put crumble dish on top.
4 Bake for about 25 minutes, until golden on top, then drape with a piece of tin foil (don’t tuck it in, just rest it on top of the crumble) and cook for a further 10 minutes or so, until you can see the fruit bubbling under the topping Serve hot, hottish or at room temperature with yoghurt, cream or ice cream.