Monday, 24 June 2013

Apple Crumble with Ginger Creme Fraiche

Hemsley and Hemsley make the most delicious, mouth watering foods and best of all, it's all good for you. Their aim is to create whole, hearty foods from scratch, all full of the good stuff!

Have a look at their website or check their recipe posts out on Vogue UK. These two sisters know how to cook up a storm!

This lead me on to try out their Apple Crumble, with a twist, recipe! Eating apples with an almond crumble and a ginger creme fraiche topping. Mouth. Watering. I was reeeally hoping it tasted as good as it sounds and it definitely did. My favourite part? The ginger creme fraiche topping - I will definitely be eating that on it's own in the very near future.

All you need is: 
(serves 4-5)

For the filling:
6 or 7 eating apples - mix of red and green if possible
1 tbsp filtered water

For the crumble:
100g butter
150g ground almonds + an extra 50g (or use flaked)
1tbsp cinnamon 
1 tsp ground ginger or nutmeg
1 pinch sea salt
1 1/2 tbsp honey (original uses maple syrup)
2 tbsp lemon juice

For the topping:
10 or 11 tbsp of creme fraiche (natural yoghurt is also fine)
1 1/2 tsp grated ginger
2 tsp runny honey

If you're cooking this to eat straight away, preheat your oven to 180 (I prepared mine to be eaten a bit later in the day)

The apples need to be rinsed, cored and chopped into little chunks - put them in a pan with the filtered water on a low heat for around 8 minutes - they need to be soft but still have a bit of bite

While the apples are softening - butter the bottom of an oven proof dish (H&H suggest an 8x8 one) - use glass, enamel or ceramic.

Once the apples are ready, pop them in the bottom of your buttered oven proof dish. 

Melt the 100g butter in the pan.

Mix the crumble ingredients in a bowl, add the butter and mix together until evenly mixed. Chill the topping for at least half an hour (if you haven't got time, don't worry!)

Evenly distribute the crumble over the apples.

Bake for 20-30 minutes until golden.

While the crumble is baking, mix together the creme fraiche topping ingredients.

When the crumble is ready, dish it up and 'blob' (technical term) a generous amount of the topping. Get in my belly!

N xo

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