Method

• Preheat the oven to 190C/375F/gas mark 5
• Place the apples and rhubarb pieces in a heavy-based saucepan with the sugar, lemon juice and water. Cook over a low heat for five minutes to slightly soften, remove from heat and spoon into a shallow 20cm ovenproof dish.
• To make the crumble, place the flour in a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and nuts.
• Sprinkle crumble mixture over the fruit and bake for 25-30 minutes until the crumble is golden and the apple and rhubarb are hot. Serve with custard or ice cream or cream!