Sarah Nelson’s Ginger, Blackberry & Apple Crumble
Ingredients
3 eating apples, peeled, cored and sliced
2 cooking apples, peeled, cored and sliced
1 tsp ground cinnamon
1 tsp ground ginger
100g demerara sugar
250g blackberries
3 balls stem ginger, finely diced
100g plain flour
1/2 tsp cinnamon
60g soft brown sugar
50g porridge oats
75g cold unsalted butter
200g Grasmere Gingerbread® Crumbs
Preparation
- Put the apples, ground cinnamon, ground ginger, and sugar in a bowl and mix. Add the blackberries and stem ginger and lightly mix to combine. Pour into a 9 x 13” ovenproof dish and set aside.
- To make the crumble topping: Mix the flour and cinnamon in a bowl, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture has a breadcrumb texture. Mix in the Grasmere Gingerbread® Crumbs. Spread the crumble mixture on top of the fruit.
- Heat the oven to 170°C (150°C fan, Gas 3). Bake the crumble for about 45-60 minutes until the top is golden and the bottom is bubbling.