This is The Ballymore Inn ‘Sunday’ crumble recipe, which is so often requested and described by restaurant critic Katy McGuinness as ‘probably the best crumble ever’.
7 cooking apples, peeled and chopped
800g rhubarb, chopped
Finger piece ginger, peeled and grated
120g butter, room temperature
120g golden caster sugar
120g ground almonds
250g plain flour
20g jumbo oats
To cook start with the fruit, put all the fruit base ingredients into a saucepan and cook over a moderate heat until the fruit is just soft. Taste to check that the fruit is sweet enough, add more sugar if necessary or if too sweet for your taste add a little lemon juice. Then tip the lot into a baking dish.
Set the oven gas 4 180c
Place all the crumble ingredients in the processor and whizz for a minute, spoon the topping over the fruit in the baking dish and bake in the oven for 35 minutes until golden brown, serve warm with whipped cream or vanilla ice-cream.
Cook’s note, you can cook the fruit and mix the topping a day ahead, then easy assemble and bake on the day.