Tuesday, August 2, 2005

Ginger Apple Crisp

Normally I love to make this when the first Fall apples arrive. I love my apples tart and crisp. My favorite being MacIntosh, Braeburn and Empire . But our cousins are going back home after a year sabbatical here - they will be missed - and they asked for the recipe. So I thought I'd share it with everyone.


Ginger Apple Crisp
From Every Kitchen Tells Its Stories

Hands-on time: 20 minutes
Total Cooking time: 1 hour


Ingredients:

Filling
Apples pared, cored and cut into ½-1” chunks (10-12 for large 4.5 liter baking dish)*
½ cup dried cranberries or cherries
½ cup sugar
3 tbsp finely chopped crystallized ginger
1 tbsp all purpose flour

Topping (4 times for large size)
⅓ cup brown sugar, packed
¼ cup all purpose flour
¼ cup old-fashioned oats
1 tsp ground ginger
1 tsp ground cinnamon
⅛ tsp ground cloves
¼ cup ( ½ stick) chilled unsalted butter, cut into small cubes
⅔ cup toasted pecans, coarsely chopped

1. Preheat oven to 375 F/190 C.

2. Combine filling ingredients in a large bowl and let stand until juicy (5-10 minutes). Toss and place in oven-proof dish. Filling should reach the top of the dish evenly. Bake for about 20-30 minutes. It should be bubbling at the edges.

3. While the filling is baking, blend the first six topping ingredients in a large bowl. Rub in butter with fingertips until it forms a coarse texture. Toss in pecans with your fingers.

4. Crumble topping over hot filling. Bake for 30 minutes or so.

5. Lower heat to 325 F/175 C and bake an additional 10-30 minutes depending on how soft you like your apples

6. Top with ice cream or whipped cream and enjoy!!!

Tips & Variations

Filling and topping ingredients are for 2 liter casserole or 8” Ovenproof/glass oven proof cake pan. Add more to compensate for larger dishes

Equipment:
Heatproof baking dish 2-3” deep. (Large deep lasagna dish will serve 10 or more people)

*The number of apples depends on the size of the apples and the size of the dish - anywhere from 4-12. Figure on one apple per person. When making 4 apples (it serves 4-6 depending on your appetite), I cut the other filling ingredients in half, but make the topping as described (everyone here fights for topping)
Use enough to fill the dish to the top. It will sink a bit as the apples cook.

I prefer Macintosh as they are very tart and cook up like apple sauce. You could use a variety so there is more texture to the dish.

5 comments:

J said...

hi ruth, the combination of apples and ginger is brilliant! - thanks for the recipe - can't wait to try it...cheers,j

Ana said...

I second what J said. I also have a recipe (more than one in fact) for apple crisp but the ginger is a great idea. Will try it.

Ruth said...

Ginger also is a great addition to humble bran muffins. Just add a handful of chopped crystalized ginger and some slivered almonds....mmmmh

Anonymous said...

Hi Ruth, I tried this recipe, but I accidentally made Ginger Apple Sauce :( But it was a delicious Ginger Apple Sauce! I'm trying it again today for my family...this time with less baking time. Thanks for the recipe! Looking forward to trying more.

Anonymous said...

This recipe was fabulous. Thanks!