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Gingernut Apple Crumble
Gingernut Apple Crumble

Gingernut Apple Crumble

with Whipped Creme Fraiche and Toasted Almonds | Perfect for sharing

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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:
Gluten
•Milk
•Tree 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

75 grams

Plain Flour

(Contains: Gluten)

30 grams

Unsalted Butter

(Contains: Milk)

30 grams

Ginger Puree

60 grams

Granola

(Contains: Gluten May contain traces of: Schalenfrüchte, Latte, Soja)

4 unit(s)

Apple

150 grams

Creme Fraiche

(Contains: Milk)

25 grams

Toasted Flaked Almonds

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

Not included in your delivery

½ tbsp

Oil for the Flour

Nutritional information

Energy (kJ)3932 kJ
Energy (kcal)940 kcal
Fat49.6 g
of which saturates25.7 g
Carbohydrate114.3 g
of which sugars66.4 g
Protein12.4 g
Salt1 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

Make the Ginger Crumble Topping
1

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.

Prep the Filling
2

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.

Bake and Serve
3

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.

Enjoy!

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