If you’ve been following our Tried and Tested: Recipes You’ll Love series, you might have noticed a bit of a theme developing… We certainly seem to have a sweet tooth at Buchler Phillips! Last month, our Chairman delighted us with his treasured Sacher Torte recipe, and this month, we’re diving into the comforting world of crumbles, with a wonderful recipe by Oliver Southwell, our Turnaround Executive.
Oliver’s Apple and Stem Ginger Crumble is a delightful twist on the traditional dessert, adding a warm, spicy kick to the classic combination of sweet apples and buttery crumble topping. While crumbles are often thought of as quintessentially British, their origins can be traced back to the resourceful baking of World War II, when the scarcity of ingredients meant pastry wasn’t always an option. This innovation has since become a beloved staple of British kitchens, and this version with stem ginger takes it to a whole new level.
Apple crumble has always been Oliver’s favourite dessert. For Oliver, «its appeal lies in its combination of flavours and textures: the warm, cinnamon-spiced apples paired with a crunchy, buttery crumble topping. Adding a scoop of creamy vanilla ice cream or a dollop of custard (preferably both…) enhances the taste and textures.
Growing up, apple crumble was a staple in the Southwell household. My family often made it during weekends or on special occasions, filling the kitchen with the aroma of cinnamon and baked apples. I remember my imperative task of helping to peel and slice the apples (probably the least inviting part of making the dessert). The best part, of course, was sneaking a taste of the sugary crumble mix!
These memories make apple crumble more than just a dessert for me; it’s a nostalgic treat that reminds me of the warmth of family gatherings. Even now, every bite takes me back to those moments, making it not only my favourite dessert but also a cherished tradition».
Oliver’s Apple & Stem Ginger Crumble
Serves: 8
Cooking time: 1 hour
For the crumble:
400g plain flour
240g sugar
270g unsalted butter, room temperature & cubed
Granola
2 tbsp muscovado sugar
For the filling:
450g apples, peeled, cored and cut into 1cm pieces
50g sugar
1 tsp cinnamon, ground
2 pieces of stem ginger
Stem ginger syrup
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Place apples in a large saucepan on a medium heat. Add sugar and mix well. Once a syrup starts to form and the apples slightly softened, add the stem ginger pieces, syrup and sprinkle the cinnamon over the apples. Turn off the heat and continue to stir.
3. Whilst the apples are cooking-off, place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture and mix until desired crumbly texture.
4. Place the apples in an ovenproof dish and sprinkle over crumble mixture. Dust with granola and muscovado sugar.
5. Bake for 40–45 minutes until the crumble is browned and the fruit mixture bubbling.
6. Serve with thick cream, ice cream AND (or) custard!
Buchler Phillips is a UK based independent boutique firm with an impeccable Mayfair heritage, specialising in corporate recovery, turnaround, restructuring and insolvency.