Thisapple crisprecipe with ginger is filled with juicy, syrupy apples with a bright ginger kick. It's the perfect fall dessert with a scoop of vanilla ice cream!
1/2cuprolled oats(quick or old-fashioned, not steel-cut)
1teaspoonground cinnamon
1/4teaspoonfreshly ground nutmeg (use already ground if you have to)
2/3cuppacked brown sugar
6tablespoonsunsalted butter, softened
Instructions
Preheat oven to 350°F. Lightly spray a 10 by 8 inch baking pan with cooking spray. Set aside.
In a large bowl, mix ginger root, lemon zest, lemon juice, sugar, and cinnamon. Add apple chunks and mix thoroughly. Make sure the zest and ginger root are distributed equally throughout the apples. Put into baking dish.
In the same bowl that you used for the apple mixture, mix flour, oats, cinnamon, nutmeg, and brown sugar. Add the softened butter, and use two knives held together in your hand (or a pastry cutter or fork) to cut the butter into the dry ingredients. The mixture should hold together in large clumps.
Using a large spoon or your hand, sprinkle the crisp topping over the apple mixture. Put into preheated oven and bake 1 hour and 10 minutes, or until apples are soft and crisp is lightly browned on top. Cool slightly, and serve warm with ice cream, if desired.
Notes
If you prefer, peel apples before chopping them.
I use Honeycrisp apples. Some other apple varieties that would be perfect are Jonagold, Mutsu, Braeburn, or Granny Smith.
Keep in mind that freshly ground nutmeg has a stronger flavor than the already ground, and adjust the amount according to taste.
Ginger flavor slightly intensifies in leftover crisp.