Apple and rhubarb crumble recipe | Sainsbury`s Magazine

Ingredients

• 6 Pink Lady apples, peeled and cut into 2cm chunks
• 400g rhubarb, cut into 2-3cm chunks
• zest and juice of 1 orange
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 80g light brown soft sugar
• custard or clotted cream, to serve (optional)
• 125g plain flour
• 50g rolled oats
• 75g light brown soft sugar
• 100g cold unsalted butter, cubed
• 2 tbsp demerara sugar