James Tanner make a Delicious rhubarb and apple crumble crowd-pleasing weekend dessert on Lorraine.

The ingredients for the filling: 1.2kg (2 large) Bramley cooking apples, peeled, cored and cut into chunks, 200g rhubarb, peeled and chopped into 1 inch (2.5cm) pieces, 50g caster sugar, Juice of ½ lemon and 1 tbsp water.

For the crumble: 80g plain flour, 80g cold butter, cubed, 80g soft brown sugar, 70g oats and 30g mixed nuts.