Ginger Apple Crumble Filling cooks apples down in a strong brew of the lemon-ginger tea, so the fruit takes on a warm, fragrant ginger note and a bright lemon edge before it ever meets a crumble topping. It is the easy way to lift a classic pudding.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Ginger Apple Crumble Filling with Tetley Lemon and Ginger recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/ginger-apple-crumble-filling-with-Tetley-lemon-and-ginger/
Fills one crumble, enough for four to six. Cook the apples in the tea until soft, then bake under a crumble topping, or spoon the filling over yoghurt or ice cream.
You'll need
- 2 tea bags of Tetley Lemon and Ginger
- 150ml freshly boiled water (100C)
- 6 cooking apples, peeled and chopped
- 3 tablespoons sugar, to taste
- 1 teaspoon ground ginger
- A squeeze of lemon
Method
- Brew strong: steep the bags in the boiled water for 5 minutes, then lift them out.
- Put the apples, tea, sugar, ground ginger and lemon in a pan. Cook gently for 10 to 12 minutes, until the apples soften but still hold some shape.
- Let the liquid reduce to a syrupy coating, then take off the heat.
- Use as the filling under a crumble topping, baked at 180C fan for 30 to 35 minutes, or spoon over yoghurt or ice cream.
- Mix in a couple of firmer eating apples among the cookers; they hold their shape while the Bramleys collapse to a sauce.
Want the background, not just the brew?
Brewed with: Tetley Lemon and Ginger, 20 Tea Bags 32g
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