Apple and rhubarb crumble


For the filling

  • 450 g Bramley apples, peeled, cored and sliced
  • 200 g rhubarb, sliced
  • 1 knob butter, plus extra for greasing
  • 75 g light brown sugar
  • 1 pinches ground cinnamon
  • splash cider brandy
  • 2 cm ginger, peeled and grated
For the topping

  • 100 g butter, diced
  • 200 g plain flour
  • 1 pinches ground ginger
  • 50 g demerara sugar
To serve

  • double cream, or custard


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