Preparation
Step 1
Add apples to a sauté pan or wide saucepan, then stir in the lemon zest and juice, stem ginger, and sugar. Set over a medium-low heat and cook gently for 12-14 minutes, stirring regularly, until softened
Step 2
Transfer the apples leaving juices in the pan to a large ovenproof and set aside to cool. Bubble the liquid in the pan until reduced for 4-5 minutes, then spoon the syrupy juices over the apples and leave to cool completely.
Step 3
Meanwhile, for the crumble, mix the oats, flour and ginger in a large bowl with a pinch of salt.
Step 4
Using your fingertips, rub in the butter until the mixture resembles small clumps, then stir in the sugar and rub in again to make a chunky crumble. Stir through the chopped pecans.
Step 5
Preheat the oven to 190°C, Scatter the crumble over the filling. Bake for 35-40 minutes until golden and bubbling. Leave to stand for 10 minutes, then serve with custard or vanilla ice cream and top with goody simple syrup.
