Chef and Shared Kitchen founder, Julie Biuso, has a great recipe just in time for school holidays that could be a breakfast treat, desert or afternoon tea.
It's a little different from normal 'crumbles' as it uses cornflakes in the crumble, bound to be a winner with smaller diners at home.
Julie talks through how to make her apple and rhubarb crisp crumble and a variation with plum and feijoa. You can find out how to make both versions here.
Apple & Rhubarb Crumble Crisp (L) and Plum & Feijoa Crumble Crisp (R) Photo: Julie Biuso
