Jars of Goodness - Apple & Stem Ginger Chutney Crumble

An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

M A D E W I T H L O V E I N K E N Y A

Apple & Stem Ginger Chutney Crumble with Vanilla Ice Cream

(courtesy of @lelittlegourmand)

Preparation time: 1 hour

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INGREDIENTS

for the filling

3 medium apples, peeled, cored, and sliced to 1cm thick cubed
2 tbsp golden caster sugar
2 tbsp Apple and Stem Ginger Chutney

For the crumble

175g plain flour
110g golden caster sugar
110g cold butter

For the topping

1 tbsp rolled oats
1 tbsp demerara sugar
vanilla ice cream, to serve
edible flowers

METHOD

Heat the oven to 190C
Toss apples with 2 tbsp golden caster sugar and Apple and Stem Ginger Chutney, then put in a baking dish.
Flatten down with your hand to prevent too much crumble from falling through.
Put plain flour and golden caster sugar in a bowl with a good pinch of salt.
Slice in cold butter and rub it with your fingertips until the mixture looks like moist breadcrumbs.
Pour the crumb mix over the apples to form a pile in the centre, then even out.
Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples cooked.
Leave to cool for 10 minutes before serving.
Add a scoop of ice cream and garnish with an edible flower