This can be made with peaches instead of apples and rhubarb - if doing so, reduce the sugar at the start, they’re sweet enough!

Ingredients

• 6 Granny Smith Apples
• 6 sticks rhubarb
• OR 6 cups sliced peaches
• 1 tsp cinnamon
• 1 cup brown sugar
• Lemon juice
• 1 tbsp flour
• 2 tbsp unsalted butter

Topping

• 1 cup self raising flour
• 1/3 cup brown sugar
• Pinch salt
• 6 tbsp chilled butter, cut into pieces
• 1/2 cup milk

Method

Peel and core the apples, then chop into slices - about 8 per apple. Slice the rhubarb lengthways and then chop into chunks.

Melt the 2 tbsp butter in a cast iron skillet, and then add the brown sugar, squeeze of lemon juice, cinnamon, and 1 tbsp flour. Mix until all melted together and bubbling. Add the apples and rhubarb and stir to coat. Cook gently for 10 minutes until the fruit is softening.

Preheat the oven to 375F.

Combine the cup of flour, 1/3 cup brown sugar, pinch of salt in a bowl. Mix in the butter with hands, making it crumble together into a coarse mix. Add milk slowly until the batter just comes together. Spoon dough in lumps over the fruit, then place in the oven for 30-40 minutes until brown.