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(4) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins
  • Pluscooling + standing

Please 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.

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

Method

  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. 

Nutritional

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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