Method
1. Prepare the Filling:Preheat the oven to 190°C (Gas 5). Peel, halve, and core the apples, then cut into 1-inch wedges. Arrange them in a 9x13-inch baking dish. In a bowl, mix cinnamon, nutmeg, cloves, ginger syrup, sugar, and salt. Pour this mixture over the apples and toss to coat.
2. Make the Crumble Topping:
Melt the butter in a large bowl or saucepan. Stir in both sugars, then add salt, baking powder, and diced ginger ball. Mix in the flour and crystallised ginger until a crumbly texture forms, adding an extra tablespoon of flour if needed.
3. Assemble and Bake:
Sprinkle the crumble evenly over the apples. Bake for 30-35 minutes until the crumble is golden, and the apples are tender when pierced.
4. Serve:
Let the crumble cool for 10-15 minutes before serving with custard.
Tip
You can replace a third of the flour in the topping with ground or finely chopped nuts or add a handful of rolled oats for extra texture.Ingredients
• For the Filling:
o 3 large, firm tart baking apples (680-775g total)
o ¼ tsp ground cinnamon
o A few gratings of fresh nutmeg
o Pinch of ground cloves
o 2 tsp Opies Stem Ginger syrup (or 1 tsp vanilla extract)
o 40g granulated sugar
o Pinch of salt
• For the Topping:
o 150g unsalted butter
o 50g demerara sugar
o 50g granulated sugar
o ¼ tsp coarse or sea salt
o 1½ tsp baking powder
o 260g plain flour (add more if needed)
o 1 Opies Stem Ginger ball diced
o 10g finely chopped Opies Crystallised Stem Ginger (or more to taste)
