Kiwifruit, ginger and apple crumble

This gorgeous kiwifruit, ginger and apple crumble recipe is what winter is all about. Fruity, comforting and lightly spiced, this dessert is perfect served warm with a dollop of vanilla ice-cream

By Sophie Gray
  • 50 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 110 gram butter
  • 200 gram plain flour
  • 110 gram demerara sugar
  • 1 1/2 teaspoon ground ginger
  • 6 kiwifruit, peeled, chopped
  • 550 gram store-bought canned apple pie filling
  • cream or icecream, to serve


  • 1
    Preheat oven to 190°C. In a bowl or processor, rub the butter into the flour until it resembles crumbs. Mix in the sugar and ginger.
  • 2
    Combine the chopped kiwifruit and apple pie filling in a heatproof dish, individual ramekins or mugs.
  • 3
    Scatter on the crumble mixture and bake for 35-45 minutes or until lightly browned on top.
  • 4
    Serve warm with cream or ice-cream.


You can replace the canned apple pie filling with an equivalent amount of homecooked stewed apples. One big crumble uses more topping than four smaller ones; if you have leftover topping the mixture can be frozen. Demerara sugar gives the crumble a maple-like flavour and distinctive crunch. PER SERVE (6) Energy 568kcal, 2378kj • Protein 7.4g • Total Fat 23.7g • Saturated Fat 10.5g • Carbohydrate 79g • Fibre 5.7g • Sodium 85mg