Waitrose and Partners
Double ginger, apple & pecan crumble

Double ginger, apple & pecan crumble

Store the apple filling and crumble topping separately in the freezer so you can be flexible with how you portion and bake this crowd-pleasing crumble. Pecans add a buttery crunch, but walnuts or blanched hazelnuts work well, too. 

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins
  • Pluscooling + standing

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1.7kg (about 5-7 large) Bramley apples
  • 3 braeburn apples
  • 1 unwaxed lemon, zest and juice
  • 4 balls stem ginger, finely chopped, plus 2 tbsp syrup
  • 150g golden caster sugar
  • Custard or vanilla ice cream, to serve

Crumble topping

  • 225g jumbo rolled oats
  • 150g plain flour
  • tsp ground ginger
  • 150g cold unsalted butter, cubed
  • 120g light brown soft sugar
  • 150g pecans, roughly chopped


  1. 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 1⁄3 (4-5 minutes), then spoon the syrupy juices over the apples and leave to cool completely.

  2. 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.

  3. Preheat the oven to 190°C, 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.

Cook’s tip

To freeze: Store the cooled apple filling and crumble topping in separate airtight containers or freezer bags, then freeze for up to 2 months. Defrost in the fridge overnight before assembling to bake. If you prefer, freeze in 1⁄2 or 1⁄4 portions, ready to make smaller crumbles. 


Typical values per serving when made using specific products in recipe


3,320kJ/ 792kcals



Saturated Fat












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5 out of 5 stars1 rating