Monday, October 31, 2016

Ginger-Cinnamon Apple Crisp

Nonstick cooking spray
3/4 cup packed dark brown sugar
1/2 cup all-purpose flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
Dash salt
6 Tbs. unsalted butter, cut into pieces
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup cornstarch
3/4 tsp ground ginger
1/2 tsp ground cinnamon
3 lbs. Granny Smith apples, peeled, cored and thinly sliced (about 8 cups). Thinly slice apples so they get done in the allotted baking time.
Vanilla ice cream or whipped cream (optional)

 Lightly coat a 13X9X2 baking dish with nonstick cooking spray; set aside. 

For the topping: In a large bowl, whisk together the 3/4 cup brown sugar, flour, the 1 1/2 tsp. ginger, the 1 tsp cinnamon and salt.  Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.  Stir in the chopped walnuts and pecans; set aside.  In a very large bowl, whisk together the 1/2 cup brown sugar, cornstarch, the 3/4 tsp ginger and the 1/2 tsp cinnamon.  Add the apple slices.  Gently toss the mixture until apples are coated. Transfer the apple mixture to the prepared baking dish.  Sprinkle the ginger-nut topping over the apple mixture. Cover the baking dish with foil. Bake the dessert in a 375 degree oven for 30 minutes.  Remove the foil and bake for 25-30 minutes more or until top is browned and apples are tender.  Let cool for 20-30 minutes before serving. If you like, serve with ice cream or whipped cream.  Makes 8 servings

(This recipe comes from Holiday Cookbook Mid-west Living December 2009).

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