Apple, Pear and Ginger Crumble

1. Preheat the oven to 180C/ 350F and lightly grease an ovenproof dish approximately 20-23cm/ 8-9 inches diameter.
2. Put the flour and salt into a mixing bowl. Stir.
3. Cube the butter and rub it into the flour using your fingertips until it resembles breadcrumbs.
4. Add 60g of caster sugar and rub in briefly.
5. Use a large metal spoon to mix in the oats, Demerara sugar and chopped walnuts (if using). Set aside.
6. Peel the pears, quarter them and remove the cores. Chop into small pieces.
7. Repeat step 6 with the cooking apples.
8. Do not peel the eating apples. Simply quarter them, remove the cores and chop into small pieces.
9. Add the chopped fruit to a large mixing bowl. Stir the 75g caster sugar and the cornflour together and sprinkle over the fruit. Toss to combine.
10. Pour the Belvoir Farm Ginger Cordial over the fruit and mix it in.
11. Transfer the fruit to your prepared dish and top with the crumble mixture. Sprinkle 2 teaspoons of Demerara sugar over the top and bake for 30-40 minutes until golden.
12. Let cool for 10 minutes before serving.

Expert Tips

• This crumble is lovely served warm or cold with Jude’s Madagascan Vanilla Vegan Ice Cream or Jude’s Vanilla Clotted Cream Ice Cream.
• To make the crumble vegan simply replace the butter with vegan block butter alternative and add an extra pinch of salt.
• Leftovers can be frozen – simply defrost and reheat in a low oven when required.
• Add a couple of handfuls of blackberries to boost the fruit content and add an extra, tangy flavour dimension.