Ingredients
450g Bramley apples, peeled, cored and sliced
200g rhubarb, sliced
1 knob butter, plus extra for greasing
75g light brown sugar
1 pinch ground cinnamon
splash cider brandy
2 cm ginger, peeled and grated
For the topping
100g butter, diced
200g plain flour
1 pinch ground ginger
50g demerara sugar
Method
1. Preheat the oven to 180C/fan160C/gas 4 and grease an ovenproof dish with butter.
2. For the filling: put the apples and rhubarb in the ovenproof dish and dot with butter. Mix the sugar and cinnamon together and sprinkle over the fruit. Pour over a little cider brandy and sprinkle with grated fresh ginger (grate the ginger directly over the dish, if you like).
3. For the topping: put the butter, flour, ground ginger and half the sugar in a mixing bowl. Rub together until the mixture resembles coarse breadcrumbs. Heap the crumble over the fruit & Spr