Apple-Ginger Crisp
Apple-Ginger Crisp
(3)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | One 8" x 8" pan crisp, 12 servings. |
Ingredients
Filling
- 1/2 cup granulated sugar
- 2 tablespoons Pie Filling Enhancer or Signature Secrets culinary thickener
- 1/8 teaspoon salt
- 5 cups cored, peeled and diced apples; about 4 large apples
- 1/4 cup minced crystallized ginger
- 2 tablespoons bottled boiled cider or undiluted apple juice concentrate
Topping
- 1/2 cup brown sugar, firmly packed
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup traditional rolled oats
- 1/2 cup chopped pecans or walnuts, optional
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) butter, softened
Directions
Preheat your oven to 350°F. Heavily grease or butter 6 individual pie-slice pans, or an 8" x 8" pan.
1) Filling: Whisk together the sugar, enhancer or thickener, and salt.
2) Toss with the apples, crystallized ginger, and boiled cider.
3) Spoon the mixture into the pan(s).
4) Topping: Combine the sugar, flour, oats, nuts, salt, and cinnamon.
5) Work in the butter until the mixture is crumbly.
6) Sprinkle the topping over the apple mixture.
7) Bake the crisp for 30 to 35 minutes, until the topping is golden brown and the filling is bubbly.
Reviews
07/12/2010- I am ready to toss out every single Apple Crisp recipe I have in favor of this one - and that's saying alot because my mother and grandmother are/were WONDERFUL "from-scratch" cooks. I did add 1/2 tsp. each baking soda and baking powder to the topping ingredients from the family Apple Crisp recipe, but the crystallized ginger and boiled cider are not-to-be missed. Substitutions for those two ingredients would be a mistake!
10/12/2008- This is an excellent recipe with the touch of crystallized ginger taste. However, it is way too sweet to have more servings. Next time, I would use 1/3 cup of sugar in both the filling and the topping and there will be no leftovers.
- 09/10/2008
- I am thrilled with this recipe: the topping is what I have been looking for. Because I was using our frozen apple chunks [from our orchard] I did not add any liquid. I used all the ginger called for and there was just the faintest hint of it. I was generous with the quantity of apples so found the cooking took 45 minutes.
