Apple Crisp with Ginger – Easy & Delicious!
A fun twist on the standard apple crisp, this apple crisp with ginger is going to delight your taste buds and have you coming back for more and more!
Fruit crisps are my absolute favorite desserts. Creme Brulee is a close second, but if you made me choose between a good apple crisp or a slice of cake for dessert? It would be an easy choice for the crisp, every single time. Make me choose between pumpkin and apple for what I look forward to when fall begins? Always apple. Well, I do like pumpkin pie, but still…apple crisp for the win.
I grew up eating apple crisp. It felt like it was always a go-to for my mom, likely because we all loved it so much. In my mind, there isn’t anything much better than warm apple crisp with a scoop of melty vanilla ice cream on top. Another bonus of apple crisp is that I can eat it for breakfast the next day and still feel pretty good about it. Have you tried apple crisp with a spoonful of yogurt on top? It’s so good…I highly recommend it.
About this Apple Crisp with Ginger
Yup, with ginger! This is a fun twist on traditional apple crisp that keeps it true to its authentic character, but tells the eater immediately that this isn’t your basic apple crisp. (Again, no disrespect to basic apple crisp; I think we’ve already established that I’m a fan.)
This recipe uses fresh ginger which packs a flavor punch; you don’t have to use much of it to taste it. The crisp topping is perfectly….crispy, for lack of a better word.
I don’t know about you, but I like my crisps heavy on the topping. I think it’s the best part! This recipe does not disappoint.
Which apples are best for baking?
A question I get asked a lot is which apples are best for baked desserts, like this crisp. There are so many varieties of apples available, especially in the fall, and you want to choose just the right apple for your delectable crisp or pie.
You want apples that keep their shape somewhat and which won’t turn into apple mush in your baked dessert. I used Honeycrisp apples for this crisp and they were perfect. They had just the right balance of sweetness and tartness and, as you can see from the photos, kept their shape perfectly without being too hard or crunchy. Some other varieties I would recommend are: Granny Smith, Jonagold, Braeburn, and Mutsu. These apples all have lots of flavor and won’t turn to applesauce when baked.
Love fruit desserts as much as I do?
Serving Size: 1
Amount Per Serving: Calories: 339 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 10mg Carbohydrates: 58g Net Carbohydrates: 0g Fiber: 4g Sugar: 40g Sugar Alcohols: 0g Protein: 2g
Husband’s take: You all know Ben is a total traditionalist, so he’d probably prefer this without ginger, but he still eats it without complaints.
Changes I would make: None at all!
Difficulty: Easy! Especially if you leave those apple peels on like I do.