Rhubarb and amaretti crumble

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Put the rhubarb, apple, maple syrup, demerara sugar, orange zest, cinnamon stick and vanilla in a wide pan and cook gently for 5 minutes.
2. In a separate bowl, rub together the plain flour and butter with your fingertips until it resembles breadcrumbs. Stir in the amaretti and the light muscovado sugar.
3. Divide the rhubarb mixture among 4 ramekins or ovenproof dishes (about 200ml). Top evenly with the crumble mixture, then bake for 15 minutes or until the fruit is juicy and bubbling and the top is golden. Before serving, sprinkle over extra demerara sugar for crunch.