Apple-Ginger Crisp

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quick-n-easy
Recipe photo
Hands-on time:
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Yield: One 8" x 8" pan crisp, 12 servings.

Recipe photo

This traditional apple crisp gets bright new flavor with the addition of sweet-hot crystallized ginger.

Apple-Ginger Crisp

star rating (4) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: One 8" x 8" pan crisp, 12 servings.
Published: 01/01/2010

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

Tips from our bakers

  • While McIntosh apples are commonly sold as baking apples in the fall, we prefer a crisper apple: Granny Smith, Ginger Gold, or any crisp local variety. Macs become very soft and fall apart when baked.

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

1
  • star rating 09/11/2012
  • marjiewatson from KAF Community
  • I made this with gala apples from a friends orchard. This is probably the best apple crisp I've ever made. My candied ginger was MIA, so I use 2 teaspoons powdered ginger. The ginger imparts a wonderful complimentary flavor to the apples.
  • star rating 07/12/2010
  • Annette from Mesa, AZ
  • 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!
  • star rating 10/12/2008
  • Angelina Wong from Calgary, Alberta, Canada
  • 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.
  • star rating 09/10/2008
  • CarolB from NH
  • 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.
1
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