Double ginger, apple & pecan crumble

Name: Double ginger, apple & pecan crumble
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 1.7 kg (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; 150 g golden caster sugar; Custard or vanilla ice cream, to serve

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.

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Serves8
CourseDessert
Prepare30 mins
Cook1 hr
Total time1 hr 30 mins
Pluscooling + standing

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Ingredients

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
1½ tsp ground ginger
150g cold unsalted butter, cubed
120g light brown soft sugar
150g pecans, roughly chopped

Method

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.
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.
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.