To serve six, you will need:
For the crumble:
120g cold butter, diced
120g plain flour
90g light brown sugar
125g oats
30g shelled pistachios, roughly chopped
For the filling:
4 eating apples, peeled, cored and roughly chopped
2 large rhubarb stems, chopped
140g sugar
1 large blood orange – zest and juice
Preheat the oven to 180C.
Place the butter, flour and sugar in a food processor and blitz until the mixture resembles breadcrumbs.
Tip the mixture onto a baking tray with the oats, spread out and then bake in the oven for 12 minutes until golden brown. Remove from the oven then stir through the pistachio nuts and set aside.
Meanwhile, put the chopped fruit into a medium saucepan with the sugar, orange zest and juice. Bring to the boil, cover with a lid, then simmer for about fifteen minutes or until the fruit is softening and the liquid has reduced.
Spoon the cooked fruit into a deep pie dish, top with the crumble and bake in the oven for 12-15 minutes until golden and bubbling.
Serve with plenty of cold double cream, custard or ice cream.
