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Apple and ginger crumble

This crumble recipe is made with bramley and braeburn apples with stem ginger and an oaty, almond and ginger biscuit crumble on top.

This crumble recipe is made with bramley and braeburn apples with stem ginger and an oaty, almond and ginger biscuit crumble on top.

Ingredients

For the filling

For the topping

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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.

Nutrition: per serving

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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Reviews

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Lyn Gillespie says:

28th Jun 2015 at 9:17 pm

I love this recipe because….Apple Crumble has always been a family favourite, but I absolutely love anything flavoured with ginger, so this combination is a big hit for me!

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