Baked Ginger-Apple Crumble
"As summer ends, and the brisker weather approaches, it's apple-picking season. The dilemma that develops is what to do with all those apples that you picked? This is one idea."
photo by Annacia
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 lbs cooking apples, pared, cored, sliced 1/4-inch thick (such as Granny Smith, Rome, Golden Delicious)
- 3 tablespoons granulated sugar
- 1 tablespoon chopped crystallized ginger
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1⁄3 cup walnut pieces
- 2⁄3 cup old fashioned oats
- 2⁄3 cup all-purpose flour
- 1⁄2 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter, cold, cut into 10 pieces
- whipped cream, for serving
directions
- Heat oven to 375 degrees. Butter 9-inch square baking pan.
- Toss apples with granulated sugar and both gingers. Add lemon zest and juice and toss again. Spread apples evenly in buttered pan.
- Coarsely chop nuts and mix with oats, flour, brown sugar, cinnamon, and salt in mixing bowl. Cut in butter with pastry blender until mixture resembles very coarse crumbs. (Or coarsely chop nuts in food processor. Add dry ingredients and pulse several times to mix. Place butter on top and pulse until mixture resembles very coarse crumbs.) Sprinkle topping over apples.
- Bake until apples are tender and topping is browned, 45-50 minutes. Serve warm with whipped cream.
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Reviews
-
Really good. I used granny smith apples, all dark brown sugar out of preference for health reasons, a gluten free rice flour mix (1 cup white rice flour in 1/2 cup tapioca starch as needed) I did not blend in the blender so the oat flakes were intact. I used salted butter as that is what I had. -
I really loved the ginger touches in this. It's present but not too strong. Splenda and Splenda Brown were my sugars of choice. I used a heart healthy margarine for the butter and trimmed it by half. Really delicious and easy to make.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
