Serves 4

4-5 Honey Crisp or Macoun Apples - Peeled, Cored and Sliced

4 Stalks Rhubarb - Washed, Trimmed and Cut into 1 inch Pieces

1 Heaped Tbsp of *Vanilla Sugar (or White Sugar) plus 1 Cup Vanilla Sugar (or White Sugar)

175 Grams Rolled Oats

125 Grams All Purpose Flour

1 Heaped tsp Ground Cinnamon

Pinch Sea Salt

1/2 lb Cold Unsalted Butter

Preheat oven to 375.

Toss the apples and rhubarb with the heaped tablespoon of vanilla sugar. Divide into 4 small individual oven proof dishes or 1 larger oven proof dish.

In a separate bowl stir together the oats, flour, cinnamon salt and remaining sugar. Add in the cubes of butter and use your hands to rub the butter into the flour, breaking it up into small pieces until the mixture resembles a loose crumble.

Top the fruit with the oat mixture. Place on a baking tray and bake for 45-55 minutes until the top is golden brown and the fruit beneath is soft and bubbling.

Serve with cold créme fraîche or ice cream.

*Vanilla Sugar is traditional granulated white sugar with split vanilla bean pods added. Store together in a jar and infuse your sugar with the intense vanilla perfume and flavour.