Apple-Ginger Crisp
This traditional apple crisp gets bright new flavor with the addition of sweet-hot crystallized ginger.
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
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Preheat your oven to 350°F. Heavily grease or butter 6 individual pie-slice pans, or an 8" x 8" pan. |
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1) Filling: Whisk together the sugar, enhancer or thickener, and salt. |
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2) Toss with the apples, crystallized ginger, and boiled cider. |
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3) Spoon the mixture into the pan(s). |
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4) Topping: Combine the sugar, flour, oats, nuts, salt, and cinnamon. |
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5) Work in the butter until the mixture is crumbly. |
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6) Sprinkle the topping over the apple mixture. |
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7) Bake the crisp for 30 to 35 minutes, until the topping is golden brown and the filling is bubbly. |
Recipe summary
- Hands-on time:
- 20 mins.
- Baking time:
- 30 mins. to 35 mins.
- Total time:
- 50 mins. to 55 mins.
- Yield:
- One 8" x 8" pan crisp, 12 servings.
- Recipe comments (2) »
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.
Reviews
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.
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