Apple, Rhubarb & Blackberry Crumble

Step 1
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced.

Step 2
Put the apple wedges in a large bowl, sprinkle with the lemon juice and vanilla, and toss to coat the apple. Add the rhubarb, blackberries and the sugars, and toss to combine evenly. Transfer to a 2 litre (70 fl oz/8 cup) capacity ovenproof dish.

Step 3
To make the crumble topping, combine the rolled oats, flour, sugar and cinnamon in a medium bowl. Add the butter and, with your palms facing upwards, use your fingertips to rub it into the flour mixture until well combined. Stir through the flaked almonds. Sprinkle evenly over the apple mixture.

Step 4
Place the dish on a baking tray lined with baking paper. Bake in the preheated oven for 50–60 minutes, or until the fruit is tender when tested with a skewer and the topping is golden and crisp.

Step 5
Serve warm with vanilla ice cream or cream.