This recipe combines Heidi Swanson's tutti-frutti crumble topping with an apple/rhubarb base, but you can use any kind of fruit or berries you have on hand. Freezing the topping helps to make chunky crunchy bits in the crumble, which go so well with the soft fruit.

3/4 c flour
1/2 c rolled oats
2 Tbs poppy seeds
1/2 c brown sugar
1/4 c desiccated coconut
1/2 tsp salt
1/3 c / 70g melted butter

4 green apples, peeled, cored and chopped
3 sticks rhubarb, chopped
2 Tbs rice malt syrup
juice and zest of an orange
splash of port or brandy

Preheat oven to 190C. Grease a 20cm square baking dish.

Mix dry crumble ingredients together then pour in melted butter and mix to form a dough. Take handfuls of the mixture and make into patties, put in a bowl and freeze for about 10 minutes or until you're ready to bake.

Combine filling ingredients in a saucepan and cook on medium for about 5 minutes, until the fruit starts to soften. Transfer to the baking dish. Remove topping from freezer and crumble it over the filling.

Bake for 35-40 min until the topping is deeply golden and the fruit juices a vigorously bubbling underneath.

Serve warm with cream, yoghurt or ice cream.