Ingredients
Crumble
½ cup wholegrain plain flour (or white plain flour)
½ cup rolled oats
½ packet arnott’s malt o’ milk biscuits, blitzed into medium chunks
¼ cup shredded coconut
¼ cup brown sugar
½ cup mixed nuts, chopped and toasted (best: macadamias, almonds, pecans walnuts) - optional
1 tsp cinnamon
Pinch of salt
150g butter

Fruit Filling
4 Granny Smith apples, peeled, cored, chopped into 2cm cubes
3 stems rhubarb, chopped into ~2cm pieces (about 1 inch)
2 tbsp honey
1 tbsp Vanilla bean paste or extract
1 tbsp cinnamon
Pinch salt
½ cup water

 Instructions
1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a medium ovenproof dish.

2.In a medium saucepan, combine apple and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4-5 minutes, until almost tender.

3.Add rhubarb, honey, vanilla bean paste cinnamon and salt. Stir lightly to combine.

4. Simmer, stirring, 2-3 minutes, or until rhubarb is just tender. Drain excess liquid. Spoon mixture into prepared dish.

4.To make crumble: place flour and blitzed biscuits into a medium bowl. Pour over the melted butter and stir through until mixture resembles breadcrumbs. Stir remaining crumble ingredients through. Sprinkle evenly over fruit.

5.Bake 25-30 minutes, until golden and bubbly.

Serve warm with cream or ice-cream. Enjoy!