Double ginger, apple & pecan crumble
Double ginger, apple & pecan crumble
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Ingredients
Method
Peel and core all the apples, then roughly chop into 3-4cm chunks. Transfer to a sauté pan or your widest saucepan, then stir in the lemon zest and juice, stem ginger and syrup, and sugar. Set over a medium-low heat and cook gently for 12-14 minutes, stirring regularly, until softened. Use a slotted spoon to transfer the apples to a large ovenproof dish (that holds about 2.4 litres) and set aside to cool. Bubble the liquid in the pan until reduced by ⅓ (4-5 minutes), then spoon the syrupy juices over the apples and leave to cool completely.
Meanwhile, for the crumble, mix the oats, flour and ginger in a large bowl with a pinch of salt. Using your fingertips, rub in the butter until the mixture resembles small clumps, then stir in the sugar and rub in again to make a chunky crumble. Stir through the chopped pecans.
Preheat the oven to 190ºC, gas mark 5. Scatter the crumble over the filling. Bake for 35-40 minutes until golden and bubbling. Leave to stand for 10 minutes, then serve with custard or vanilla ice cream.
