Apple and ginger and crumble! Oh, my! You’re on the right path to experience a dessert full of wonder, crunch, and delight with Apple Ginger Crumble! From the flaky, buttery, spiced pastry, to the sweet and lightly spicy apple and ginger filling, to the crunchy crumble topping sprinkled all over, there is magic with every bite! Now go follow the yellow brick road to your kitchen to make your own Apple Ginger Crumble to experience its deliciousness for yourself!
Ingredients
For the sweet ginger pastry:
- 3/4 cup unsalted butter, chilled and chopped
- 1 2/3 cups plain flour
- 1/4 cup caster sugar
- 1 teaspoon ground ginger
- 1 egg, plus 1 extra yolk
For the pie:
- 2 pounds Granny Smith apples, peeled, cored, sliced
- juice of 1 lemon
- 1/3 cup caster sugar
- 2 pieces stem ginger in syrup, finely chopped
- 1 tablespoon syrup
- 2 tablespoons plain flour
For the crumble topping:
- 1/2 cup plain flour
- 3 ounces unsalted butter, chilled and chopped
- 1/2 cup walnuts, lightly toasted and finely chopped
- 6 gingernut biscuits, crushed
For serving:
- vanilla ice cream, to taste and for serving
Directions
Step 1 –In a food processor, pulse 3/4 cup of the butter and 1 2/3 cups of the flour until the mixture resembles fine breadcrumbs.
Step 2 –Add 1/4 cup of the sugar and the ground ginger to the butter mixture and pulse to combine.
Step 3 –Gradually pour the egg and the extra yolk into the ginger mixture and pulse until it comes together as dough.
Step 4 –Flatten the dough into a disc, enclose it in plastic wrap, and chill in the refrigerator for 15 minutes.
Step 5 –Preheat the oven to 350 degrees F.
Step 6 –Roll the dough out to 1/4-inch thickness.
Step 7 –Line a 9-inch, loose-bottomed tart pan or pie dish with the pastry, trimming any excess, and chill in the refrigerator until it begins to firm up, about 15 minutes.
Step 8 –While the crust is chilling, in a bowl, toss the apples with the lemon juice, the remaining sugar, the chopped ginger, and the syrup.
Step 9 –Sprinkle the apple mixture with 2 tablespoons of the flour.
Step 10 –In another bowl, add the remaining flour and the remaining butter and use your fingertips to rub them together until the mixture resembles breadcrumbs
Step 11 –Stir the walnuts and the biscuit crumbles into the topping mixture.
Step 12 –Toss the apples again to coat them in the juices, then pile the mixture into the chilled pie crust.
Step 13 –Bake, loosely covered with foil, until the fruit starts to soften, about 20 minutes.
Step 14 –Carefully discard the foil and top the fruit mixture with the crumble topping.
Step 15 –Bake the crumble until the topping is golden and crunchy, about 20 minutes.
Step 16 –Allow the crumble to cool slightly, then carefully transfer the crumble from the pan.
Step 17 –Slice and serve with the ice cream.
