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British Recipes

Gingernut Apple Crumble

Gingernut Apple Crumble

Gingernut Apple Crumble

with Whipped Creme Fraiche and Toasted Almonds | Perfect for sharing

Recipe Development TeamPublished on December 29, 2023

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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:

Cereals containing gluten

•Milk

•Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total45 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

75 grams

Caster Sugar

75 grams

Plain Flour

(Contains: Cereals containing gluten)

30 grams

Unsalted Butter

(Contains: Milk)

30 grams

Ginger Puree

60 grams

Granola

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

4 unit(s)

Apple

150 grams

Creme Fraiche

(Contains: Milk)

25 grams

Toasted Flaked Almonds

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

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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