Apple Crumble and Ginger Creme Fraiche  is classic English dessert came about during the Second World War. In order to make rations go further the crumble was invented to use less sugar, flour and margarine than a full pie crust. We wanted to make a crumble that is nourishing so our topping is a mixture of nutrient-rich almonds and butter, instead of refined flour and margarine, and a dash of maple syrup for sweetness.  Click photo for recipe

Apple Crumble & Ginger Creme Fraiche

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