From the day This Little Pig grew teeth, it has loved a good old-fashioned crumble. Everyone has experienced a crumble (surely) and there are multitudes of ways to make them. But what some piglets may not realise is; they are blinking easy to make! A few chops of the knife, some stirring and a little mixing of hands and Bob’s your granddad; you have a dessert ready to pop into the oven at a moment's notice!

A crumble is This Little Pig’s go to dessert for when piglets come over for dinner. It is easily concocted beforehand, it comes out looking golden brown and impressive and the tart taste of the fruit combined with the buttery, sweet crumble of the topping makes this dish an all round piglet pleaser.

Feeds: 6-8 Hungry Piglets

Prep Time: 15 Mins. Cooking Time: 5 on the stove and 45 Mins in the oven (this could also be called “prime napping time” because you don’t do a thing whilst he works away in the oven).

For the Stewing:

4 x Long Sticks of Rhubarb

3 x Green Apples

1 x Orange

185g x (1/2 cup) Sultanas

1 x Cinnamon Stick

100g x Castor Sugar

1 x Tbs Vanilla Essence

1 x Tbs Ginger

For the Crumble:

1 x Cup of Oats

1.5 x Cup Flour

100g x Brown Sugar

150g x Butter

Ice cream, custard and/or thickened cream for serving – This Little Pig likes all 3 methods at once.

Method For Crumble Greatness:

• Preheat oven to 180 degrees.
• Combine your cup of oats (1), flour (1.5 cups), brown sugar (100g) & butter (150g) in a bowl and with clean trotters, massage together until it is well combined and quite crumbly in texture.

• Peel, remove core and slice your apples (3) into around 1cm slices.

• Chop your rhubarb (4 sticks) into roughly 4 cm pieces.

• Zest your orange (1) – for the uninitiated piglet - just get the orange part off the skin with a grater - and then chop your orange into halves or quarters – whatever is best for squeezing the juice out.

• Drop your rhubarb, apple slices, orange zest, cinnamon stick (1), vanilla essence (1 Tbs), Ginger (1 Tbs) and sultanas (1/2 cup) into a large pot with 2 Tbs of water. Squeeze your orange all over the top and gently mix.

• Pop onto a high heat until boiling and then cook for 3 mins or until the rhubarb is soft and the apples are a little soft (they continue to cook in the oven).

• Take your crumble pan – This Little Pig used around a 17cm circle (and 3.5cm deep) as a rough guide - and pour your fruit mixture into the bottom.

• Top the stewed fruit with your lovely crumble and place into the oven for 30-45 mins or until the crumble is lovely and golden brown.

• Serve with vanilla ice-cream, custard and/or cream. Delightful! Oink.