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Double Ginger Apple Crumble

Sunday, October 30, 2022 2:01

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I do not think you can find a pudding on earth more comforting than Apple Crumble. Or Apple Crisp as it is also known in North America. The British like to call it a Crumble, and I’m with them.

Calling something a crumble automatically doubles the appeal of it, especially where desserts are involved. Apple desserts are a real favorite in my home non-stop, but apple crumbles are at the absolute top of the list!

There is something incredibly moreish about that crisp, buttery, sweet oaty topping. Add a few extras such as some some spices and its appeal builds.

When those spices come in the form of ground/powdered ginger, and minced crystalized gingerroot, well, slap my face. This hits a home run!

One thing I had to get used to living in the UK was calling the dessert course “Pudding.” I can remember the first time I was asked would I like a pudding, I thought they were referring to North American Pudding and expecting to be offered a choice of vanilla, butterscotch or chocolate.

Imagine my surprise and delight when I realized I had the choice of any dessert under the sun (or at least on the menu!) In fact, they had nothing at all over there that even closely resembled North American pudding, unless you count custard and to be honest, the custard is not as thick by a long chalk as North American pudding is.

But I digress, we are talking about Crumble here. Apple Crumble. Double Ginger Apple Crumble and this, my friends, is like the Cadillac of Apple Crumbles. Trust me on this.

With a sweet, yet somewhat tart, brightly spiced apple filling, smothered in a buttery, almost oatmeal cookie like topping, spiked with two types of ginger, you are talking about the epitome of deliciousness here.

WHAT YOU NEED TO MAKE DOUBLE GINGER APPLE CRUMBLE

You most likely have everything you need in your kitchen right now to make this fabulous dessert/pudding!

For the fruity base:

1 1/2 - 1 3/4 lbs (680 – 775g) firm, tart baking apples (I used Northern Spy) (about 3 large apples)
the zest and juice of 1 lemon
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch ground cloves
1 tsp vanilla extract
pinch salt
3 TBS (40g) granulated sugar

For the topping:

2/3 cup (150g) butter, melted
1/4 cup (50g) soft light brown sugar
1/4 cup (50g) granulated sugar
pinch salt
1 1/2 tsp baking powder
1/2 tsp ground ginger
1 3/4 cups (245g) plain all-purpose flour
a large handful of old-fashioned oats
1 TBS (or more if you really enjoy it) minced candied crystalized gingerroot

To serve: (pick one)

Whipped cream, warm custard sauce, pouring cream or vanilla ice cream (trust me when I tell you I have seen people pick all of them at once, or at least three.)

You want to use a ripe cooking apple for this dessert. Today I used Northern Spy apples. Gravenstein are nice, as are Bramley (in the UK), Cortland, and Granny Smiths. Sometimes a mix of apples will give you the best flavor.

Don’t be tempted to over spice. This is just the right amount of spice. If you liked, you could add some ground cardamom. It has a nice, almost citrus like flavor. I have to say using orange zest and juice instead of lemon also adds a nice touch.

When it comes to a crumble however, it’s all about the topping and this topping has flavor in spades. Don’t leave out either of the gingers if you can help it. If you don’t have crystalized ginger, but are lucky enough to have preserved stem ginger, you can use a knob of that in its place. Just pat dry and finely mince.

HOW TO MAKE DOUBLE GINGER APPLE CRUMBLE

Simple, simple, simple.

Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9-inch square, deep baking dish.

Peel, core and slice your apples. Place into a bowl. Combine the lemon zest and juice, cinnamon, cloves, nutmeg, sugar, salt and vanilla. Pour this over the apples and toss together until the apples are evenly coated with the mixture.

Pour the apples and all their juices, etc. into the bottom of the baking dish.

Whisk the melted butter and both sugars together. Stir in the salt, baking powder and ground ginger. Stir in the flour and candied ginger. Add the oats. The mixture should easily form clumps. If it doesn’t, add a bit more flour (1 TBS at a time) until it does.

Sprinkle the crumble mixture evenly over top of the apples. Do not compress.

Bake in the preheated oven for 40 to 45 minutes, until the apples test soft when prodded with the tip of a sharp knife and the crumble topping is light golden brown. Leave to rest for about 15 minutes.

Spoon warm into bowls, garnished with a dollop of whipped cream, pouring cream, warm custard sauce or ice cream.

I cannot imagine anyone not liking this dessert. It ticks all the boxes. However, if someone perchance is looking for a different apple dessert, might I suggest the following:

CARAMEL APPLE SELF-SAUCING PUDDING -A delicious apple filled pudding that sauces itself. Serve warm with whipped cream or ice cream on top!

APPLE DUMPLINGS – So very delicious that Coleman Andrews asked for permission to include the recipe in his cookbook entitled, The British Table. I quite happily gave it to him. Tender apples encased in a beautiful flaky pastry and baked in a sweet sauce.

Yield: 6 – 8 (depending on appetites)

Author: Marie Rayner

Double Ginger Apple Crumble

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A beautiful apple dessert with a fresh and fruity base and a moreish buttery ginger and oat crumble topping. Enjoy with either cream or ice cream on top.

Ingredients

For the fruity base:

1 1/2 – 1 3/4 lbs (680 – 775g) firm, tart baking apples (I used Northern Spy) (about 3 large apples)
the zest and juice of 1 lemon
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch ground cloves
1 tsp vanilla extract
pinch salt
3 TBS (40g) granulated sugar

For the topping:

2/3 cup (150g) butter, melted
1/4 cup (50g) soft light brown sugar
1/4 cup (50g) granulated sugar
pinch salt
1 1/2 tsp baking powder
1/2 tsp ground ginger
1 3/4 cups (245g) plain all-purpose flour
a large handful of old-fashioned oats
1 TBS (or more if you really enjoy it) minced candied crystalized gingerroot

To serve: (pick one)

Whipped cream, warm custard sauce, pouring cream or vanilla ice cream

Instructions

Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9-inch square, deep baking dish.
Peel, core and slice your apples. Place into a bowl. Combine the lemon zest and juice, cinnamon, cloves, nutmeg, sugar, salt and vanilla. Pour this over the apples and toss together until the apples are evenly coated with the mixture.
Pour the apples and all their juices, etc. into the bottom of the baking dish.
Whisk the melted butter and both sugars together. Stir in the salt, baking powder and ground ginger. Stir in the flour and candied ginger. Add the oats. The mixture should easily form clumps. If it doesn’t, add a bit more flour (1 TBS at a time) until it does.
Sprinkle the crumble mixture evenly over top of the apples. Do not compress.
Bake in the preheated oven for 40 to 45 minutes, until the apples test soft when prodded with the tip of a sharp knife and the crumble topping is light golden brown.
Leave to rest for about 15 minutes.
Spoon warm into bowls, garnished with a dollop of whipped cream, pouring cream, warm custard sauce or ice cream.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

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The English Kitchen
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Source: https://www.theenglishkitchen.co/2022/10/double-ginger-apple-crumble.html

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