Try this apple crumble recipe from Hemsley & Hemsley which sees an old classic get a revamp with the addition of some ginger creme fraiche
There’s a reason apple crumble is a classic, and we love this five spice apple crumble and ginger creme fraiche recipe from Hemsley & Hemsley.
You will need:
For the crumble
- 100g of butter or coconut oil
- 1½ cups of ground almonds
- 50g flaked almonds, or use another 50g ground almonds
- 1½ tsp of vanilla extract
- 1 pinch of sea salt
- 1½ tbsp of pure maple syrup
For the apples
- 8 medium-sized red and green apples, cored and chopped
- 2 tsp five-spice powder
- 50g raisins
- 1⁄2 tsp grated orange zest or orange extract
For the ginger cream
- 300g crème fraîche or full-fat probiotic natural yoghurt
- 1 tbsp grated fresh root ginger, unpeeled if organic
- 1–2 tsp raw honey
- a few drops of stevia, to sweeten, optional
- Combine all the crumble ingredients, except the flaked almonds, in a bowl using your hands or a fork, until they are a crumbly consistency. Gently mix in the flaked almonds once combined.
- Chill or freeze the crumble mixture while you cook the apples (this makes for a crisper topping). Preheat the oven to fan 180°C/Gas mark 6.
- Toast the five-spice powder in a dry saucepan, over a medium high heat for about 30 seconds or until fragrant (the spices can burn easily so stir continuously).
- Place the chopped apples and 1 tablespoon water into the saucepan with the spices, cover and cook gently over a medium heat for 10 minutes until softened, but still retaining colour and bite.
- Mix in the orange zest or extract, then fill the bottom of a 20 cm square ovenproof dish with the cooked apples.
- Evenly crumble the topping mixture over the apples (there’s no need to press it down) and bake for about 25 minutes or until golden.