five spice apple crumble and ginger creme fraiche

Hemsley & Hemsley Five Spice Apple Crumble Recipe

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.

READ: Melissa Hemsley’s Recipe For Spanish Chickpea And Almond Stew