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)
For the filling
- 5 bramley apples, cored, peeled and diced
- 2 braeburn apples, cored, peeled and diced
- Zest and juice 1 lemon
- 6 balls stem ginger in syrup, chopped
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 2 tbsp brandy
- 125g demerara sugar
For the topping
- 250g plain flour
- 200g chilled unsalted butter, cubed
- 50g demerara sugar
- 50g whole almonds (skin-on)
- 50g jumbo oats
- 75g ginger biscuits, well crumbled (see tips)
- Heat the oven to 200°C/ fan180°C/gas 6. Toss all the filling ingredients together in a large bowl until well combined, then transfer to a 1.5 litre ovenproof dish.
- To make the topping, put the flour in another large bowl, then rub in the butter with your fingers until you have a coarse, crumbly mixture. Stir in the demerara sugar, almonds, oats and ginger biscuit crumbs to combine, then scatter evenly over the apples to cover.
- Bake for 45 minutes or until the topping is golden and the fruit filling is tender, juicy and bubbling slightly at the edges (cover the dish with foil if it browns too quickly). Remove the cooked crumble from the oven and leave for 5 minutes to cool slightly. Divide among bowls and serve with plenty of fresh custard or vanilla ice cream.
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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