Annie Bell's Deep Rhubarb and Apple Streusel

Full of zesty tang, with a melting texture... Tuck in.

1. 1

   1. Preheat the oven to 190C/170C fan/ 375F/gas 5. Have ready a 20cm loose-bottom cake tin about 9cm deep. For the crumble, place the flour, ground almonds and 125g caster sugar in the bowl of a food processor. Add the butter and reduce the mixture to crumbs (it’s very important that the butter is cold otherwise the mixture will cream into a dough). Press half the mixture into the base of the cake tin.
   2. Peel, core and slice the apples. Trim the rhubarb and cut into 3cm lengths.
   3. Toss the apples and rhubarb with the 80g sugar in a large bowl. Spoon the fruit over the base. Tip the remaining crumble mixture on top and level (it will come to the top of the tin but sink as it cooks).
   4. Bake for 1 hour until the top is golden and crisp and the juices are bubbling at the sides. Run a knife around the collar of the tin and allow to cool.
   5. When ready to serve, liberally dust with icing sugar.