This Bramley apple, ginger and oat crumble is perfect for enjoying on a crisp evening. Tart apples pair wonderfully with warming ginger and cinnamon to create a delicious filling. Top with a golden, buttery oat crumble for a comforting dessert. Serve with your choice of warm custard, ice cream or a generous spoonful of thick cream.

Ready in: 1 hour

Serves: 6

Ingredients

For the filling
750g Bramley apples
50g light brown soft sugar
2 tbsp water
2 tbsp stem ginger, finely chopped
½ tsp ground cinnamon
Zest of ½ lemon

For the crumble topping
100g plain flour
75g cold unsalted butter, cubed
60g light brown soft sugar
50g rolled oats
50g hazelnuts, roughly chopped
½ tsp ground cinnamon

Method

1. First, prepare the apples. Peel, core and cut the apples into chunks. Place into a large saucepan along with the brown sugar, water, stem ginger, cinnamon and lemon zest.

2. Cook the apples gently for around 5 – 7 minutes, stirring occasionally. The apples should start to soften but still retain some shape.

3. Next, make the crumble topping. Put the flour and butter into a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.

4. Stir in the brown sugar, oats, chopped hazelnuts and cinnamon to combine.

5. Spoon the warm apple mixture into an ovenproof dish and scatter the crumble topping generously over the top. Alternatively, split into individual oven-proof dishes.

6. Bake at 190C for 35 – 40 minutes. The apples should be bubbling and the topping golden and crisp. Leave to stand for a few minutes before serving.