Per serving:
- Calories: 460
- Protein: 5g
- Total fat: 13g
- Saturates: 8g
- Carbs: 69g
- Total sugars: 40g
- Fibre: 6g
Our favourite crumble recipes to try now
Fruity gingerbread crumble
Boozy and warming in equal measure, this crumble recipe is one to repeat all winter.
This warming and boozy crumble recipe is easy to whip up and perfect to enjoy on a cold winter's day.
We've used gingerbread men as part of the crumble topping recipe, which complement the fruity filling perfectly. Plus, you'll have extra gingerbread men to enjoy for days afterwards – win, win!
For more crumble inspiration check out our favourite crumble recipes.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
460
Ingredients
For the gingerbread
- 40 g butter
- 40 g light brown soft sugar
- 2 Tbsp. golden syrup
- 100 g plain flour, plus extra to dust
- 1 tsp. ground ginger
For the crumble
- 450 g blackberries
- 450 g Bramley apples, peeled, cored and roughly chopped
- 100 ml gingerbread syrup, we used Monin
- 100 ml gin
- 125 g plain flour
- 50 g butter, chilled and cubed
- 50 g caster sugar
- 1 tsp. ground ginger
You will also need
- 6cm gingerbread man cutter
Directions
- Step 1Make the gingerbread. Heat butter, sugar and golden syrup in a small pan over low heat, stirring, until sugar dissolves.
- Step 2In a medium bowl, combine flour and ground ginger. Make a well in the centre and pour in the butter mixture. Stir to combine. Using your hands, bring together to form a soft dough and knead briefly until smooth. Wrap in clingfilm and chill for 30min.
- Step 3Preheat oven to 190°C (170°C fan) mark 5 and line a large baking sheet with baking parchment. On a lightly floured surface, roll out dough to 3mm thick. Stamp out gingerbread men, re-rolling trimmings as needed, you should get about 15. Transfer to the prepared baking sheet, and, using a cocktail stick, score faces on to the gingerbread men, going almost, but not quite all the way through the dough. Bake for 8min until light golden brown.
- Step 4Remove from oven and re-score the face markings with a cocktail stick, then leave to cool on the baking sheet for 5min. Transfer to a wire rack to cool completely. Reduce oven temperature to 180°C (160°C fan) mark 4.
- Step 5Meanwhile, for the crumble, in a large bowl mix together blackberries, apples, gingerbread syrup and gin and tip into a 1.1 litre pie dish.
- Step 6To make the crumble topping, put the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and ground ginger. Spoon the crumble mixture over the fruit and bake in the oven for 45-50min until golden brown and bubbling.
- Step 7Stand 6 of the gingerbread men (see GH Tip) in the top of the crumble and serve hot with custard or cream, if you like.
GH Tip: Store remaining biscuits in an airtight container at room temperature for up to 1 week.
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