This delicious recipe has been inspired by NHS hospital food I had chance to enjoy for the last few days… I don’t think I have ever tried crumble with ginger before but I really liked the idea and as soon as I got home, after complicated childbirth, I had to recreate it.
- 1 kg apples before coring (cubed)
- 400 g tin of chopped rhubarb (drained) – fresh, diced rhubarb can be also used
- 2 tsp vanilla sugar
- ½ – 1 tsp ginger powder or some fresh one (grated)
for the topping
- 1 cup plain flour
- ½ cup oats
- ¼ cup soft brown sugar (I used dark brown)
- 100 g unsalted butter
- 6 ramekin dishes
- Preheat oven to 180°C (356°F).
- Core and cube apples, place them in a small pot and simmer for 3 – 5 minutes till apples are softened.
- Remove from fire, stir in vanilla sugar, ginger powder and rhubarb. Share mixture into ramekin dishes.
- In meantime prepare topping, mix all ingredients together with your fingers till it is looking like crumbs.
- Sprinkle over the fruits, place in the oven and bake for about 20 minutes till crunchy and bubbling.
- Serve warm or cooled down.
Serves 6 people.
If using fresh rhubarb just dice it and simmer together with apples for couple of minutes.
If using fresh ginger, grate it and cook together with apples.
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