Last night a lightning bolt struck me in the supermarket.  I staggered for a moment whilst the full weight of it hit me. Ginger Nut Crumble. Dear Lord why hadn’t this been done before! (Maybe it has but not by me or my mum or in any of the crumbles I’ve eaten).  On Saturday Paul’s Grandma had kindly given me an enormous bag of apples from her garden.  Whole hours of my day have since been lost pondering what two people could do with so many apples.  Then I had it; crumble, with custard yes, but also with ginger nuts.  Feast on this:


Ginger Nut Crumble

I didn’t weigh anything except the flour, butter and sugar for the crumble mix I’m afraid, the weights of which I got from here. Guessing for everything else worked fine.

You’ll need an oven proof dish.

For the crumble:

300g/10½oz plain flour + pinch of salt
175g/6oz brown sugar (normal sugar would be fine too)
200g/7oz unsalted butter, cubed at room temperature 


For the filing:

Enough hard fruit to fill your dish, chopped into bite sized pieces  (apples, rhubarb, peaches, nectarines (I used about 15 medium sized eater apples, 4 sticks of rhubarb and 2 nectarines. This made enough for 1 large crumble and 1 small one.  This is too much for two people so if anyone wants a crumble, let me know. Too late!)

2 tablespoons of brown sugar

1 tablespoons of flour

1 teaspoon cinnamon

5cm piece fresh ginger, finely chopped (optional)


For the making:

  1. Fill your dish up to the point that you want the crumble  mix to start. I didn’t peel anything, but I cored the apples.  
  2. Sprinkle over enough brown sugar so that each bit of fruit has some on, but don’t cover them or it will be very sweet. If you’re using cooking apples add more.
  3. Sprinkle the flour over
  4. Sprinkle the cinnamon over
  5. I also chopped up some fresh ginger very finely and squeezed a little bit of honey over, but I had gone a bit crazed at this stage so no worries if that doesn’t sound appealing.
  6. Mix the flour and sugar in a big bowl. Add the cubes of butter a few at a time and rub with your fingers until all the butter is add and it looks like breadcrumbs.
  7. Add on top of the fruit.
  8. Smash three  to five ginger nuts wrapped in a tea towel with an implement of good smashing abilities and sprinkle over the top of the crumble (remembering that crumble is nice if it goes crunchy so don’t totally cover it with ginger nuts).  I thought afterwards that you could lessen the amount of flour you use and add the ginger nuts crumbs into the crumble mixture.  I’ll try this next time and let you know!
  9. Put in the oven at 180C for about 40 minutes. Check it at 30 – the fruit should be bubbling out of the sides a little bit and the crumble should be browning.
  10. Eat in a bowl with custard or ice cream. (not out of the oven dish stood at the oven because you will burn your mouth. I learnt that the hard way)