Rhubarb Crumble

Preheat oven to 180°C / 160°C fan / 350°F. To make the filling, place the rhubarb, apples and coconut sugar into a large bowl; add the lime juice and sprinkle over the cornflour. Stir everything together until all of the fruit is coated and then tip into a small deep baking dish, measuring 26 x 18 x 6cm / 10 x 7 x 2½”.

For the crumble topping, tip the oats, flour and a pinch of flaky sea salt into a large bowl; then pour in the olive oil and maple syrup. Gather the mixture and, using clean hands, rub between your fingertips until a rough crumbly mixture forms. Sprinkle on top of the rhubarb and apple mixture and bake for 45–50 minutes until golden brown and the fruit is soft.