Gingernut Apple Crumble
with Creme Fraiche and Toasted Almonds
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.
(Contains Cereals containing gluten)
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
Oil for the Flour
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 sugar sugar and the oil for the flour (see pantry for amount). Use your fingers to rub everything together until it looks like sticky breadcrumbs, then add 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, ensuring 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, combine the creme fraiche and the reserved sugar. Whisk the creme fraiche 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.