This is an unashamedly rich and sweet crumble: the addition of the ginger syrup and pieces of ginger also provide a warming addition to the spiced cinnamon sweetness. Serve with cream, or vanilla ice cream. Or of course, as usually happens generally in our house: “A bit of both”.
Preheat oven to 180 degrees Celsius
500-600g apples, peeled and chopped
200g plain gluten free flour (I use Dove’s)
60g ground almonds
110 g soft brown sugar
50g granulated brown sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1 tbs ginger syrup (I use the syrup from a jar of stem ginger)
2 tbsp chopped stem ginger pieces
Place the chopped apples into an oven proof dish. Add the ginger, vanilla, ginger pieces, ginger pieces and cinnamon, and massage this mixture into the apple mix.
In a separate bowl, mix together the flour, almonds, sugars and 100g of the butter: do as you would for scones, mixing the butter into the flour mixture with the tips of your fingers, until all the butter has been absorbed. Pour this mixture over the apples. Dot the crumble with the other 40g of butter, which you have chopped up into little pieces.
Bake at 180 degrees for 40 minutes.