Gingernut Apple Crumble
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Gingernut Apple Crumble

with Whipped Creme Fraiche and Toasted Almonds | Perfect for sharing

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.

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

75 grams

Caster Sugar

75 grams

Plain Flour

(Contains Cereals containing gluten)

30 grams

Unsalted Butter

(Contains Milk)

15 grams

Ginger Puree

60 grams


(Contains Cereals containing gluten May contain Nuts, Milk, Soya)

4 unit(s)


150 grams

Creme Fraiche

(Contains Milk)

25 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

½ tbsp

Oil for the Flour


Nutritional information

Energy (kJ)3889 kJ
Energy (kcal)930 kcal
Fat49.6 g
of which saturates25.7 g
Carbohydrate112.6 g
of which sugars66 g
Protein12 g
Salt0.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Small Bowl
Chopping Board
Oven dish
Medium Bowl



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

b) Reserve 2 tsp of sugar in a small bowl and set aside to use later for the creme fraiche.

c) In a 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 in 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. Allow to cool slightly before serving.

b) Meanwhile, in a medium bowl, whisk together the creme fraiche and reserved sugar until thick and whipped, 1-2 mins.

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


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