Oatmeal, Apple & Ginger Crumble

by Jess Elliott Dennison

Oatmeal, Apple & Cinnamon Crumble

by Jess Elliott Dennison

This time of year is my favourite for spending cosy afternoons in the kitchen, with simple, hearty recipes providing much-needed comfort and warmth. 

I love the ritual of making crumbles throughout the holidays. It’s the rubbing of butter with flour and oatmeal between my fingertips until it becomes a sandy-like rubble that gets me excited. The peeling of apples to make a beautiful mess on my chopping board. The grating of fresh ginger with my trusty microplane and the opening of spice jars that were slightly forgotten in the back of the pantry throughout the warmer months that really get me into the holiday spirit. (My holiday kitchen playlist helps too!)

For me, aside from the eating part, the best thing about making crumble is the anticipation. There’s something so special about warming my legs against the oven door, waiting for the spiced oatmeal topping to turn golden. I peek through the glass, looking for escapee apple juices bubbling over the edge. 

Recipe & Method


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 

1/2 lemon

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). 

About Jess Elliott Dennison

Created by food writer Jess Elliott Dennison, Elliott’s celebrates simple cooking and life in the kitchen.

Elliott’s Studio; a green-fronted tenement building on Sciennes Road in Edinburgh is an extension of Jess’s home and where she cooks, writes recipes and teaches.

Jess’s work is inspired by the produce, colours, textures and rituals that each season brings. She is the author of 3 much-loved cookbooks, Tin Can MagicLazy Baking and Salad Feasts. Her little girl Nora turns 2 this November.