Autumnal apple and gingerbread crumble
Crumble revisited with honey and gingerbread for 4 people.
Ingredients:
-4 slices of gingerbread with Augier et Fils honey
-4 apples
-100 g of butter (salty is even better)
-2 tablespoons of Augier honey (your choice of forest, mountain, garrigue, lime, flowers of France, chestnut tree...). You need a liquid honey, the mountain, the forest and the chestnut tree will be a little more full-bodied, the lime tree, the flowers of Provence and the garrigue will be more fragrant with more floral notes.
Preheat oven to 180 °C.
Cut the gingerbread into cubes and place on a baking tray, cover with baking paper and leave to dry.
Peel the apples, cut them into not too thin wedges and fry them in 20g of butter for a few minutes, then add the 2 spoonfuls of honey and continue to cook them gently for two minutes, then pour them into a casserole dish.
Coarsely mix the gingerbread with the remaining 80 g butter and spread the mixture over the apples.
Bake for about 15 minutes (depending on the oven) so that the gingerbread butter mixture does not brown too much...
Serve hot with ice cream, whipped cream, crème fraiche, ricotta cheese according to your desires and your degree of greediness.
