![]() Just make sure you wipe it clean or wash it in between making the filling and crumble. Mixing bowl - To incorporate the filling ingredients and topping.You can also finely chop it with a knife if you do not have one. Mini food processor or food processor - for blitzing the stem ginger.Sharp knife - essential for chopping the apple. ![]() You can use a knife for this if you do not have one. Apple core remover - useful for quickly removing the apple cores.Peeler - Apples should be peeled before they are added to the crumble to ensure the filling has a smooth texture.The crumble is done when the topping starts to brown and you can see molten juices bubbling around the edges. Place the crumble topping on top of the filling and sprinkle the mixed nuts on top if using. Add the sugar, ground ginger and lemon zest and gently work them in. Place the flour and chopped cold butter into a clean bowl and work them together with your hands until you get a chunky crumbly consistency as opposed to fine breadcrumbs. Incorporate the chopped apple, blitzed stem ginger, brown sugar, cinnamon and cloves and place into a baking dish. Be careful not to overwork it, remember you want tiny pieces rather than a puree. ![]() Using a food processor is the best way to achieve this, but you can also cut it very finely with a knife if you don't have one. You should be looking for a fine granular consistency. Stem ginger is one of the main players in the crumble and it's important to get the right consistency. How to make Ginger Spiced Apple Crumble: 1. Almonds, hazelnuts and walnuts work well here.
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