Dean Edwards marks National Bramley Apple Week with this tasty, warming pud of apple and ginger crumble.
Ingredients
- 600 g21¼ oz bramley apples peeled, cored and cut into inch pieces
- 20 g¾ oz soft brown sugar
- 1 small piece of stem ginger, chopped
- 1 tsp syrup from the jar of stem ginger
- ½ tsp ground cinnamon
- 50 g1¾ oz raisins
- 20 ml¾ fl oz whiskey
For the crumble topping:
- 150 g5¼ oz plain flour
- 100 g3½ oz unsalted butter
- 100 g3½ oz crushed hazelnuts
- 90 g3¼ oz demerara sugar
Method: How to make Apple and ginger crumble
1
Soak the raisins in the whiskey for 30 minutes.
2
Add the butter to a pan, then the apples, sugar, stem ginger, ginger syrup and cinnamon and cook gently for approximately 10 minutes. Add the raisins and remaining whiskey and transfer to a buttered baking dish.
3
Meanwhile add the softened butter and flour to a bowl and rub together until the mix resembles breadcrumbs. Add the sugar and chopped nuts and mix well.
4
Top the apples with a generous amount of the crumble and bake in a pre-heated oven set at 200C (180C fan) for 10-15 minutes or until golden. Leave to cool for 5 minutes before serving.
