Apple and ginger crumble
- October 2014
- Serves 8
- Hands-on time 25 min, oven time 45 min
This crumble recipe is made with bramley and braeburn apples with stem ginger and an oaty, almond and ginger biscuit crumble on top.
- 26.6g (14.5g saturated)
- 79.9g (49.5g sugars)
Break the biscuits into raisin-size crumbs so the topping cooks evenly.
Cool the finished crumble, then cover and freeze for up to 3 months. Defrost, then reheat until piping hot.
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