There are few things more delicious than a fruit crisp, but this one happens to be extra special. Lightly sweetened apples are mixed with fresh ginger and lemon, then topped with a buttery, cinnamon-scented pecan crust. Once baked, the fruit filling turns warm and bubbly while the crumbly topping gets golden and toasty. The best part, though? This foolproof dessert is as easy to make as it is to devour (that is to say, absolutely effortless).
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Adjust rack to middle position and preheat oven to 375 degrees. Wash and dry produce.
Dice 6 TBSP butter into ½-inch pieces, then place in refrigerator to keep cold. Peel, core, and dice apples into ½-inch pieces. In a medium bowl, toss apples with ¼ cup sugar and 1 TBSP flour.
Zest lemon until you have 1 tsp; halve lemon. Peel and grate ginger until you have ½ TBSP. Add grated ginger, lemon zest, and 1 TBSP lemon juice to bowl with apples. Toss to combine. Grease an 8-by-8-inch baking dish with 1 TBSP butter, then pour in apple filling. Wipe out bowl.
In bowl used for filling, combine pecans, ¾ cup flour, ½ cup sugar, ½ tsp cinnamon (be sure to measure; we sent more) and a pinch of salt. Add diced butter; using your hands, combine butter with flour mixture until it reaches a sandy, crumbly texture and sticks together when squeezed. Stir in 1-2 tsp water to moisten.
Evenly sprinkle flour topping over apple mixture (do not press into apples). Bake until topping is golden brown and apples are tender, about 45 minutes. TIP: If topping browns too quickly, loosely tent baking dish with foil.
Let crisp cool slightly before serving (or before covering and refrigerating for serving later). We highly recommend serving with vanilla ice cream or whipped cream!