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Pre-heat your oven to 180°C/350°F (fan-forced).
In your baking dish, place the 1cm diced apple with the lemon zest, then cut the rind off the lemon and add cubes of the flesh.
Then add the finely grated ginger root, sugar, cinnamon and vanilla and mix well.
Cover with a layer of foil and place in the oven for 30 minutes.
Take a medium sized bowl and make the crumble. Rub the butter into the flour, sugar, cinnamon, vanilla and baking powder until combined into a crumb. Alternatively, pulse in a food processor until combined.
Remove the foil and spread the crumble over the apples.
Bake for about 10 minutes until the crumble is golden brown and apple has softened.
Warm with cream, Crème Fraîche, yoghurt or ice-cream.
Re-heat in a low oven (covered with foil) until just hot.
Store in an airtight container in the fridge or freezer.