Apple Cranberry Ginger Crisp
Apple Cranberry Ginger Crisp
Makes 8 – 10 servings
Filling
7 cups Cortland or Granny Smith apples, peeled and sliced
2 cups fresh cranberries (frozen works too)
1 cup packed dark brown sugar
3 tablespoons all-purpose flour
2 tablespoons fresh squeezed lemon juice
1 tablespoon finely grated fresh ginger
1 ½ teaspoons ground cinnamon
Pinch of sea salt
Topping
1 cup all-purpose flour
1 cup old-fashioned oats
½ cup packed dark brown sugar
1 tablespoon lemon zest
¼ cup finely chopped pecans
¾ cup frozen butter
Handful fo fresh mint, to serve
Vanilla ice cream, to serve
- Preheat an oven to 400 degrees F.
- In a large bowl, combine all of the filling ingredients and mix well. Make sure all those flavours combine, hang, and get cozy with each other. Set aside. Awesome.
- In a separate bowl, combine flour, oats, brown sugar, and lemon zest, and mix well. Using a box grater, grate the frozen butter into the flour mixture, then use your fingertips to work the butter into the flour until it’s crumbly and combined (and pea-sized butter/flour shapes form).
- Pour the apple mixture into a large high-sided baking dish, then top with the crisp mixture. Bake for 40 – 50 minutes, or until the crisp is golden brown and the apples are bubbling. Top with fresh mint, and serve warm with vanilla ice cream (because, of course).
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