Let everyone dig into their own crumble with individual servings of this timeless, fruity pud. Lemon, oats and chopped nuts add plenty of extra flavour and crunch to balance the sweet layer of fruit underneath.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the chopped rhubarb and apples in a large bowl with the lemon juice, sugar, cinnamon and cornflour. Toss to coat, then divide between 4 large ovenproof ramekins.
- In a medium-sized bowl, use your fingertips to work the butter into the flour to a coarse consistency. Add the lemon zest, brown sugar, oats and nuts. Stir together and tip over the fruit. Bake for 30 mins until crisp and bubbling around the edges. Serve with vanilla ice cream.
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