8 large apples, peeled, cored and cut into chunks
1 tbsp finely grated fresh ginger
3 tbsp brown sugar
1 tsp 5-spice powder
¼ tsp sea salt
vanilla ice cream, to serve
100g butter (about 8 tablespoons)
1 cup plain flour
¼ cup roughly chopped almonds
2 tsp vanilla extract or 1 tsp vanilla bean paste
½ tsp sea salt
Preheat oven to 180°C/356°F.
In a large baking dish, combine the fruit, ginger, sugar, 5-spice and salt. Cover with foil place on a baking tray. Bake for 30 minutes.
In the meantime, make the crumble. In a small saucepan over medium heat, melt the butter. In a large bowl, place the flour, almonds, vanilla and salt. Pour in the melted butter and mix until combined and ‘lumpy’ like wet sand.
Remove the baking dish from the oven and uncover. Use a wooden spoon to push fruit down a little. Scatter the crumble topping over the fruit. Bake for another 30 minutes or until the crumble topping is golden.
Cool for 30 minutes before serving. Serve with vanilla ice-cream.
This is a great way to use up end of summer apples, or, in my case winter apples purchased at the store. So easy to make, and the ginger is a delicious addition
A unique take on Apple Crisp
I come from a province in Canada where apples and apple crisp are staples. We tend to lean towards a sweeter concoction, which I find can be too sweet. I wasn’t sure what I would think of this but I wanted to try. There isn’t a lot of sugar and green apples make it a little tart. I left out the peppercorns as that was a bit too adventurous for me 🙂 The 5 spice gave it an interesting flavour. The topping is almost like a shortbread and the almonds are a great addition. I like the ginger too. My family enjoyed it but mentioned it did need a nice large scoop of vanilla ice cream to level it out. I think next time I may mix a sweet and tart apple but will definitely make it again. Love trying your recipes Marion.