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.