Apple and Crystallized Ginger Crisp

It's just about the middle of October and I've made apple crisp at least three times this season. It's a great dessert to prepare a few hours ahead and then pop into the oven while you sit down and enjoy dinner with some guests; By the time you've finished your meal and cleared the table, the aroma of apples and spices fill the kitchen and the crisp is almost ready to serve. Delicious.



I'm a firm believer in extra crisp with my apples, so I've made sure this recipe isn't lacking in that department. It also utilizes crystallized ginger which provides an extra little bite. If you don't like ginger, or don't happen to have any on hand, just omit it and enjoy the cinnamon-sweet, buttery crunch the traditional way.

Apple and Crystallized Ginger Crisp

serves 6

a mixture of 6-8 apples, or enough to fill a 9x9 casserole dish. (I've been using Macintosh, Cortland, and Granny Smiths)
a large wedge of lemon
3/4 cup flour
1/2 cup old fashioned oats
2/3 cup packed brown sugar
8 Tbsp cold butter, cut into pieces
1/4 cup chopped crystallized ginger
1Tbsp cinnamon (or more, if desired)
ground nutmeg

Preheat oven to 350degrees.

Peel, core and very coarsely chop apples, and add to dish. Squeeze lemon over apples. Sprinkle with a little ground nutmeg.

In a separate bowl, combine the flour, oats, brown sugar, cinnamon and nutmeg. Add the cold butter and ginger, then cut in with a pastry blender or two knives, until the mixture is crumbly. Spoon over apples, making sure to distribute evenly. (We wouldn't want someone to get less crumbs, would we?)

Bake 45 minutes, or until apples are bubbling and crisp is browned. Let sit 10 minutes and if desired, serve with vanilla ice cream or freshly whipped cream.

P.S.
I feel a little bad that this is the only photo I have to coincide with this recipe, but we ate the evidence before I remembered to take a few photos...