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1
Preheat the oven to 350u00b0. Butter and flour a 10-inch springform pan.
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2
MAKE THE CRUMB TOPPING:
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3
In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
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4
Add the butter and process until the mixture resembles moist sand.
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5
Add the walnuts and pulse 3 times.
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6
Transfer the mixture to a bowl and press into large crumbs.
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7
MAKE THE BATTER:
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8
In a medium bowl, whisk the flour with the baking powder, ginger and salt.
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9
In a large bowl, using a handheld electric mixer, beat the butter until creamy.
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10
Add the sugar and beat until light and fluffy, about 3 minutes.
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11
Beat in the honey.
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12
Add the lemon zest, vanilla and eggs and beat until smooth.
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13
Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
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14
Fold in the apples.
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15
Scrape the batter into the prepared pan and smooth the top.
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16
Sprinkle with the crumb topping.
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17
Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
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18
Let cool for at least 1 hour before unhinging the springform and removing the ring.
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19
Cut the buckle into wedges and serve with sweetened whipped cream.
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20
MAKE AHEAD:
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21
The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.
