When I was in college I was quite obsessed with a Sophie Grigson’s apple and (fresh) ginger crumble recipe. I used to make it at least once a week for a few months much to the delight of my friends. I am not sure why, but I seem to have abandoned the simple pleasures of crumbles for some years (decades actually) preferring more complex recipes. Thankfully I realised just how shortsighted I have been and rediscovered the joys of tucking into a warm crumble… there’s nothing quite like it especially when the weather is cold and dreary outside.
I made my Pear and Stem Ginger Crumble with Clover – it is made with buttermilk, contains no artificial ingredients and it is much lower in fat that butter… which means this crumble is less calorific but no less delicious (yay!). My obsession with stem ginger is still going strong as you can see and it goes incredibly well with pears – a match made in heaven in fact. I served my crumble with a little pouring cream but vanilla ice cream would be fantastic with it as well. The recipe is simple enough for a child to make (with a little supervision) so if you have enthusiastic little helpers in the kitchen you might want to ask them to make the crumble topping.
150g | 5.3oz golden caster sugar
- Preheat the oven to 180C (350F).
- Put the flour, sugar, ground ginger and salt in a bowl. Add the Clover and use your fingers to rub it into the dry ingredients until the mixture resembles breadcrumbs.
- Place the chopped pears and stem ginger in an ovenproof dish. Sprinkle with the sugar, flour and ground ginger and then drizzle with the stem ginger syrup. Dot the filling with the Clover.
- Spoon the crumble topping over the dish and tap it gently on the countertop so that is settles.
- Scatter the flaked almonds and Demerara sugar over the crumble and bake for 35-40 minutes until golden brown on top. If the almonds are browning too much you might want to tent the crumble with some foil.
- Let the crumble cool for 5 minutes then serve warm with cream or vanilla ice cream.