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Apple + Ginger Crisp

Updated: Mar 30


I was sitting in my room Sunday afternoon and I had a taste for something sweet. I knew that we had apples in the house, then proceeded to ask my mom if we had any oats. She replied yes, so BOOM! I thought to make an apple crisp. Being the foodie I am, I am always thinking of ways to get more creative with the ingredients that I have at hand. So as I grabbed the apples, I thought to myself…”Why not add some ginger”? So there I had it...the canvas for an amazing apple ginger crisp. I went through my pantry to see what else I could add to the mix, so from there, I gathered orange-infused craisins (They are a must-have from Trader Joes! The perfect blend of tart and sweet tbh), walnuts for the crust, and I found some almond flour, which would add another nutty dimension, in addition to the walnuts. Also, shout out to my mom for suggesting that I add ground ginger to the crust and vanilla extract to the filling. Teamwork really does make the dream work, because…. Y’ALL! This crisp turned out to be PERFECT in every sense of the word. The ginger was not too overpowering, and the mint & craisins were the perfect balance to the apples. When you make this, be sure to serve the crispwarm with ice-cream. Vanilla, carmel, or butter pecan should do the trick! How fast we ate it is a little embarrassing, but just another testament to how satisfying this was for our sweet tooths. Enjoy! xo


Author: Zaza

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 8 servings


Tools:

  • Knife

  • 3 bowls (1 small, 2 medium)

  • Pie dish


For Filling:

  • 5 medium apples (2 granny smith + 3 fuji)

  • 1 thumb of ginger

  • ½ c granulated sugar

  • 1 lemon

  • 1 tsp cinnamon

  • ¼ tsp vanilla extract

  • 2-3 mint sprigs

  • ½ c orange-infused craisins from Trader Joes (regular craisins work too!)


For Topping:

  • ¾ c quick oats

  • ¾ c almond flour (can be replaced with all-purpose flour)

  • 1 c of brown sugar

  • 4 tbsp butter

  • ½ c walnuts (optional)

  • 2 tsp ground ginger

  • Pinch of salt

To Serve:

  • Ice-cream (Vanilla, Carmel, Butter Pecan)



For Filling:

  1. Preheat oven to 350°F.

  2. To prep: thinly slice apples and julienne 1 ½ tbsp ginger (cut into matchsticks). Zest lemon (enough for 1 tbsp) and then juice lemon (be sure to remove seeds). Destem mint. If the leaves are rather large, chiffonade them (cut into ribbons). Leave leaves whole if they are smaller in size.

  3. In a bowl, add apples, ginger, lemon juice, lemon zest, sugar, vanilla extract, mint, cinnamon, and craisins. Mix until all of the apples are seasoned with sugar, lemon juice, and cinnamon.

  4. Coat pie dish with butter, then evenly distribute apple mixture to dish.


For Topping:

  1. To prep, melt butter in a small bowl and finely chop walnuts.

  2. In a bowl, mix oats, flour, sugar, ground ginger, brown sugar, salt, and melted butter. Combine until the mixture is the texture of thick, wet sand. (If mixture is too dry, add more melted butter. If mixture is too moist, add more flour.)

  3. Cover apples with oat mixture and sprinkle walnuts on top.

  4. Bake for 40-50 minutes.

  5. Let cool for about 5-10 minutes, then serve with ice cream


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