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Celebrating Apple Day: From the Orchard to the Kitchen

Celebrating Apple Day: From the Orchard to the Kitchen

Happy Apple Day!  

Today we're celebrating one of our favourite days of the year at Bensons. 

With the autumn harvest coming to an end, it's a lovely opportunity to recognise our orchards, the brilliant farmers who look after them and all the delicious things we can make with their produce. 

As third-generation farmers turned juicers, we've been working with apples for over 25 years. And while we love pressing them into juice, they're pretty wonderful in the kitchen too! 

So, to celebrate, I'm sharing a proper family favourite: Apple and Ginger Crumble, complete with a golden, buttery oat topping and homemade vanilla custard. 

A Little Love for British Growers 

Here in the Cotswolds, we're lucky to work with some fantastic growers who supply us with varieties including Gala, Braeburn and Jonagold. 

Each harvest brings something a little different, and it's the care and hard work that goes into growing great fruit that makes our juices what they are. 

Supporting British farming has always been important to our family, and today is the perfect opportunity to say thank you to the people behind the harvest. 

From Orchard to Table 

You really can't beat a homemade crumble, especially at this time of year! 

And while we love a glass of our Bensons Apple and Ginger Pressed Juice, it's also one of my favourite ingredients to cook with. 

Made with whole-pressed British apples, it has a lovely balance of natural sweetness and sharpness and warmth, with nothing artificial needed. It's delicious chilled straight from the fridge, but works just as well in slow-cooked dishes, homemade sauces and puddings. 

For my Apple and Ginger Crumble, I'm using Bramley apples, which soften beautifully when cooked, with a generous splash of our juice in the filling. 

Add a crunchy oat topping and plenty of warm homemade custard, and you've got a pudding that's hard to resist. 

Apple and Ginger Crumble (download the recipe card)

A classic family pudding with tender apples, a crisp oat topping and a generous glug of Apple and Ginger Pressed Juice!

Serves: 6 
Preparation time: 20 minutes 
Cooking time: 40–45 minutes 

Ingredients 

For the apple filling 

  • 750g Bramley apples, peeled, cored and cut into 2cm chunks 

  • 50g light brown soft sugar 

  • 1 tsp ground cinnamon 

  • 1 tbsp cornflour 

  • 1 tsp vanilla extract (optional) 

For the crumble topping 

  • 200g plain flour 

  • 130g cold unsalted butter, cut into cubes 

  • 75g demerara sugar 

  • 50g rolled oats 

  • Pinch of salt 

Custard, cream or vanilla ice cream, to serve. 

Method 

  1. Preheat the oven to 190°C / 170°C fan / Gas Mark 5. Lightly butter a 1.5-litre baking dish. 

  1. Put the apples, Bensons Apple and Ginger Pressed Juice, brown sugar and cinnamon into a saucepan. Cover and cook over a medium-low heat for 6–8 minutes, stirring occasionally, until the apples are beginning to soften but still hold their shape. 

  1. Mix the cornflour with 1 tablespoon of cold water until smooth. Stir it into the apples with the vanilla, if using, and cook for 1–2 minutes until the juices lightly thicken. Spoon the filling into the baking dish. 

  1. Make the topping. Put the flour and salt into a bowl, add the butter and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Stir through the demerara sugar and oats. 

  1. Scatter the topping evenly over the apples without pressing it down. Bake for 30–35 minutes, until golden and bubbling around the edges. 

  1. Leave to stand for 5 minutes, then serve warm with custard, cream or vanilla ice cream. 

Make ahead tip: You can prepare the filling and topping separately up to a day in advance. Keep them chilled, then scatter the topping over the apples just before baking. 

And Don't Forget the Homemade Custard! 

I love a good helping of custard with my crumble, and making your own is easier than you might think. 

Ingredients 

  • 1 vanilla pod 

  • 600ml whole milk 

  • 4 large free-range egg yolks 

  • 2 tbsp caster sugar 

  • 1 tbsp cornflour 

Method 

  1. Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a saucepan over a medium-low heat, pour in the milk and bring just to the boil. 

  1. Remove from the heat and leave to cool slightly, then take out the vanilla pod. 

  1. In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale. 

  1. Gradually add the warm milk, a ladle at a time, whisking well before each addition. 

  1. Pour the mixture back into the pan and cook gently over a low heat for about 20 minutes, or until thickened, whisking continuously. Don't allow it to boil. 

My top tip: Don't panic if your egg starts to scramble! Simply take the custard off the heat, pour it into a bowl to cool slightly, then strain through a sieve to remove any lumps. Job done! 

Give It a Go! 

I hope you enjoy making this family favourite as much as I do. It's a lovely one for a Sunday lunch or a cosy evening at home. 

You'll need a splash of Bensons Apple and Ginger Pressed Juice for the filling, so make sure you've got some ready! 

Happy cooking! 

 

Lexi's Apples of Wisdom