Gingernut Apple Crumble

Name: Gingernut Apple Crumble Sharing Dish | with Whipped Creme Fraiche and Toasted Almonds
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 75 grams Caster Sugar; 30 grams Unsalted Butter; 75 grams Plain Flour; 15 grams Ginger Puree; 60 grams Granola; 4 unit(s) Apple; 150 grams Creme Fraiche; 25 grams Toasted Flaked Almonds; ½ tbsp Oil for the Flour

Sharing Dish | with Whipped Creme Fraiche and Toasted Almonds

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All the flavours of a gingernut biscuit, but in an apple crumble! Top with creme fraiche for a decadent yet easy dessert to impress guests with.

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

•Barley

•Oats

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

75 grams

Caster Sugar

30 grams

Unsalted Butter

(Contains: Milk)

75 grams

Plain Flour

(Contains: Cereals containing gluten)

15 grams

Ginger Puree

60 grams

Granola

(Contains: Barley, Cereals containing gluten, Oats May contain traces of: Nuts, Pistachio nuts, Soya, Brazil nuts, Pecan Nuts, Cashew nuts, Hazelnuts, Almonds, Milk)

4 unit(s)

Apple

150 grams

Creme Fraiche

(Contains: Milk)

25 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

½ tbsp

Oil for the Flour

Nutritional information

Energy (kJ)3946 kJ

Energy (kcal)943 kcal

Fat49.6 g

of which saturates25.7 g

Carbohydrate112.6 g

of which sugars66 g

Dietary Fiber6 g

Protein12 g

Salt0.52 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl

•Small Bowl

•Chopping Board

•Oven dish

•Medium Bowl

•Knife

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Reserve 2 tsp of sugar in a large bowl and set aside to use later for the creme fraiche. Cut the butter into 1cm chunks.

c) In another large bowl, add the flour, butter, ginger puree, half the remaining sugar and the oil for the flour (see pantry for amount).

d) Use your fingers to rub everything together until it looks like sticky breadcrumbs, then stir through the granola.

a) Peel your apples, then quarter, core and roughly chop.

b) Pop the apples into a separate medium bowl along with the remaining sugar. Mix well to ensure the apples are evenly coated.

c) Pop the apple mixture into an appropriately sized ovenproof dish. Evenly top with the ginger crumble mixture.

a) Pop the crumble into the oven on the middle shelf and bake until the crumble is golden and the apple is bubbling, 30-35 mins. TIP: Put the dish onto a baking tray to catch any drips. Allow to cool slightly before serving.

b) Meanwhile, add the creme fraiche to the large bowl of reserved sugar and whisk until thick and whipped, 1-2 mins.

c) Serve your gingernut crumble in bowls with a dollop of creme fraiche and a sprinkle of toasted almond flakes to finish.

Enjoy!