Apple crumble with ginger nuts
60g/2 ½ oz butter
2 tbsp brown sugar
4 apples, cored and diced
2 tbsp pecan nuts
2 orange, peeled and segmented
dash of white wine
500g/ fresh ready-made custard – cheating but so much easier!!
For the topping
110g/4oz melted butter
2 tbsp caster sugar
300g/10oz gingernuts, blitzed to rough crumbs
Heat the butter in a frying pan until foaming, add the cinnamon, sugar and apples and stir then add the nuts, orange and wine and simmer for 2-3 minutes.
Spoon this mixture into an ovenproof gratin dish.
Mix the melted butter, sugar and biscuit crumbs and spread across the top of the fruit.
Bake in the oven for 8-10 minutes.
Gently heat the custard and serve with the crumble