Oatmeal, apple and ginger crumble
100g (¼ cup + 3 tbsp) butter, plus 1 teaspoon
750g (6 1/4 cups) apples, peeled, cored and chopped into bite-sized pieces
1 teaspoon ginger, finely grated
1 teaspoon raw honey
125g (3/4 cup) buckwheat flour
25g (4 tablespoons) ground almonds
Pinch of sea salt flakes (kosher salt)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon garam masala
100g (1/3 cup) coconut sugar
25g (2 1/2 tablespoons) porridge oats/oatmeal
1. First, preheat the oven to 170C fan (375F/gas 5) and grease a deep baking dish or tin with the teaspoon of butter.
2. Throw the chopped apples, juice of 1/2 lemon, ginger and honey into the dish. Add a few splashes of water, and bake in the preheated oven for 5 minutes to get a head start on the cooked apples.
3. Meanwhile, make the crumble topping. Using your index and middle fingers and thumbs, rub the butter, buckwheat flour, ground almonds and salt together in a bowl until the mixture resembles rough breadcrumbs.
4. Stir in the spices, coconut sugar, oatmeal and a few gratings of lemon zest until nicely combined. (Good luck trying not to eat the raw mixture!)
5. Remove the dish from the oven and scatter the crumble topping evenly over the apples. Return to the oven and bake for 45 minutes, or until the crumble topping is golden brown and the apples are soft.
6. Serve while hot, ideally with a big jug of double (heavy) cream.
(This crumble keeps well in the fridge for up to 3 days).