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baked spiced apple crumble

Ginger Spiced Apple Crumble

  • Author: Helen
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 6 1x
  • Diet: Vegetarian


Soft and caramelly baked apples underneath a perfectly crisp topping. Stem ginger and cinnamon and a small pinch of ground cloves give the crumble filling a warming winter spice flavour.

Serves 6. Use the scaling buttons below to double or triple the quantity.



Crumble filling:

  • 6 balls of stem ginger
  • 5-6 Bramley or Granny Smith Apples - cored, peeled and chopped. (This should yield a net weight of 500g or 17oz) (note 1)
  • 1 lemon - juice 
  • 1/2 tsp cinnamon
  • 60g (or 1/3 cup) brown sugar
  • 1/4 tsp ground cloves

Crumble Topping:

  • 140g (or 1 cup + 2.5 tbsp) plain flour
  • 80g cold butter (or 1/3 cup) - cut into 1cm cubes
  • 60g (or 1/3 cup) brown sugar
  • Finely chopped zest from half a lemon
  • 1/2 tsp ground ginger
  • A small handful of nuts (optional)

To serve:

  • Custard, cream or ice cream (optional)


Crumble filling:

  1. Heat your oven to 180°C  or 300°F.
  2. Blitz the stem ginger quickly in a food processor until it is broken down into very small pieces. (note 2)
  3. Place the stem ginger and all the other filling ingredients into a bowl and mix them using your hands until they are fully incorporated.
  4. Place the filling into a baking dish and set aside.

Crumble topping:

  1. Put the flour and butter into a bowl and rub them together using your hands until the mixture has a crumbly but chunky consistency.
  2. Add the sugar, lemon zest and ground ginger and gently work them into the mixture. (note 3)
  3. Add the topping to the dish with the crumble filling. (note 4)
  4. Scatter chopped nuts on the top if using
  5. Bake in the middle of your oven for 40 minutes
  6. Serve with custard, cream or ice cream


  1. Cut the apples into roughly 1.5cm x 1.5 cm pieces.
  2. Be careful not to overdo this step. The result should be small pieces, stop well before you get a puree.
  3. Try to avoid over-working the mixture at this point. You want it to hold its consistency after the sugar is added.
  4. I recommend forming the crumble topping into balls before placing it on top of the filling and letting them naturally crumble into chunks to ensure any very small crumb pieces are lumped together into bigger chunks.
  • Category: sweet
  • Cuisine: Western


  • Serving Size: 1
  • Calories: 367
  • Sugar: 48g
  • Sodium: 66mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 74g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: spiced apple crumble