0kg added
Item price
59p each est.Price per unit
£2.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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
Energy | 3,320kJ/ 792kcals |
---|---|
Fat | 34g |
Saturated Fat | 13g |
Carbohydrates | 108g |
Sugars | 71g |
Fibre | 8.3g |
Protein | 9.9g |
Salt | 0.4g |
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