Double ginger, apple & pecan crumble
Prep
30 mins
Cook
1 hr
Servings
8
Difficulty
Hard
This is my go to autumn dessert that never fails to impress. The combination of tart Bramleys and sweet Braeburns creates the perfect balance, while the double hit of ginger from both stem and ground adds real warmth and complexity. Pecans bring a lovely crunch to the topping, and they're packed with heart healthy fats too. What I love most is how straightforward it all is to put together in just thirty minutes of prep. Once it's in the oven for an hour, you can relax knowing you've got something truly special waiting. Serve it warm with custard and you've got a showstopper that tastes like you spent all day cooking.
Ella x
Ingredients
- 1⅔ kilosbramley apple((about 5-7 large) Bramley apples)
- 3braeburn apples
- 1unwaxed lemon(zest and juice)
- 4stem ginger in syrup(balls stem ginger, finely chopped, plus 2 tbsp syrup)
- 150 gramsgolden caster sugar
- 1custard(or vanilla ice cream, to serve)
- 225 gramsjumbo rolled oats
- 150 gramsplain flour
- 1½ tspground ginger
- 150 gramsunsalted butter(cubed)
- 120 gramslight brown soft sugar
- 150 gramspecans(roughly chopped)
Detail level
Instructions
- 1
Peel and core all the apples, then roughly chop into 3-4cm chunks. Transfer to a sauté pan or your widest saucepan, then stir in the lemon zest and juice, stem ginger and syrup, and sugar. Set over a medium-low heat and cook gently for 12-14 minutes, stirring regularly, until softened. Use a slotted spoon to transfer the apples to a large ovenproof dish (that holds about 2.4 litres) and set aside to cool. Bubble the liquid in the pan until reduced by 1⁄3 (4-5 minutes), then spoon the syrupy juices over the apples and leave to cool completely.
- 2
Meanwhile, for the crumble, mix the oats, flour and ginger in a large bowl with a pinch of salt. Using your fingertips, rub in the butter until the mixture resembles small clumps, then stir in the sugar and rub in again to make a chunky crumble. Stir through the chopped pecans.
- 3
Preheat the oven to 190°C, gas mark 5. Scatter the crumble over the filling. Bake for 35-40 minutes until golden and bubbling. Leave to stand for 10 minutes, then serve with custard or vanilla ice cream.
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