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!