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
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
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.