I mean, come on. This is too good. The real star of this crumble is just that, the crumble. Apple desserts are typically packed with the fruit! And I love that and I love them.
There comes a time, when one, cough — me, finds themselves eating off the topping of a crumble and casting the extra apples aside. A time when one, cough, me again, really makes the crumble, cobbler, or crisp in anticipation of getting to enjoy the buttery top layer. This crumble is for that time. The topping ratio is very generous. If you think you might miss your beloved apples, as one sometimes does, then simply add another to this recipe. It will be delicious. But if you, like me, pick off the buttery topping clumps, leave the recipe be.
The beauty of this particular crumb is that it’s packed with flavor. It’s buttery and crumbly and most of all it has a bite from the ginger. Double ginger, in fact. Ground ginger and little bits of candied ginger. I bought a little bag of crystalized candied ginger for this very recipe. And I am so glad I did. In fact, now that I’m thinking of it…I do have a bit left…bye!
Apple Ginger Crumble
- 2 apples, firm, large, & tart for baking
- Juice from half a small lemon
- 1/4 tsp. cinnamon
- pinch nutmeg, freshly grated
- pinch cloves or all-spice
- pinch salt
- 1 1/2 tsp. brandy (or vanilla)
- 1 1/2 tbsp. sugar
- 1/3 cup butter
- 2 tbsp. sugar
- 2 tbsp. brown sugar
- 1/8 tsp. salt
- 3/4 tsp. baking powder
- 1/4 tsp. ground ginger
- 1 cup flour
- 1 1/2 tbsp. candied ginger, minced
Preheat the oven to 375F degrees.
Peel, core, and slice your apples into 1-inch wedges. Spread them in the bottom of a 9-inch baking dish. The dish can be square, rectangular or round. Use a 9×13-inch baking dish if doubling the recipe.
In a small bowl, combine the lemon juice, cinnamon, nutmeg, cloves, brandy, sugar, and salt. Pour this mixture over the apples, ensuring an even coating.
To make the crumble, melt the butter in a large bowl. Stir in the sugars. Then stir in the salt, baking powder, and ground ginger. Stir in the flour and candied ginger. Sprinkle the crumble evenly over the apples.
Bake for 30-35 minutes, until the crumble is lightly browned and the apples are soft. Cool for 10 minutes, before serving with ice cream or whipped cream.
Adapted from Smitten Kitchen: Every Day cookbook.