Apple & Ginger Crumble

INGREDIENTS

This is a family favourite crumble recipe, made using our Cold Pressed Rapeseed Oil. Using oil means no rubbing in butter with flour and oats, so this recipe only takes minutes to make. All so much quicker to get your crumble on the table, and it's suitable for vegans and dairy allergies!

INGREDIENTS

For the Topping:

120ml Yorkshire Rapeseed Oil

100g porridge oats

175g plain flour

150g caster sugar

1tsp ground ginger

100g golden syrup

a handful of chopped nuts, we used walnuts and pecans

For the Filling:

1kg cooking apples

2-3 pieces of jarred stem ginger, plus some of the syrup

Skip to the end of the images gallery

Skip to the beginning of the images gallery

Details

METHOD

Preheat the oven to 190C / gas mark 5.

First, prepare the crumble topping by mixing together all the dry ingredients in a bow, then adding the oil and syrup. Try to keep the mixture from forming large clumps.

Chop the apples and stem ginger, then place the fruit into an oven dish and drizzle over some ginger syrup from the jar.

Distribute the crumble topping evenly over the fruit and cook for 30-40 minutes until the top is golden brown and crunchy.

Dive in! This crumble is best served with custard (or ice cream!)