Apple Ginger Crisp
with Cinnamon Pecan Crumble
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 unit
Apple
22 tablespoon
Flour
(Contains Wheat)
1 unit
Lemon
1 tablespoon
Ginger
2 ounce
Pecans
(Contains Tree Nuts)
¾ teaspoon
Cinnamon
Not included in your delivery
9 tablespoon
Butter
(Contains Milk)
Cooking Spray
1.25 cup
Sugar
Salt
Nutrition Values
Utensils
Instructions
PREP: Adjust rack to middle position and preheat oven to 375 degrees. Dice 6 TBSP butter into ½-inch pieces, then refrigerate to keep cold. Peel, core, and dice apples into ½-inch pieces. Toss in a medium bowl with ¼ cup sugar and 1 TBSP flour.
TOSS: Zest and quarter lemon. Peel and grate ginger until you have ½ TBSP. Add 1 tsp lemon zest, 1 TBSP lemon juice, and grated ginger to bowl with apples. Toss to combine. (Save remaining lemon zest and wedges for Roasted Delicata & Shallots.)
COMBINE: Grease an 8-by-8-inch baking dish with nonstick cooking spray, then pour in apple filling. Wipe out bowl used for filling, then add pecans, ¾ cup flour, ½ cup sugar, ½ tsp cinnamon, and a pinch of salt. Stir to combine.
BLEND: Add cold diced butter and 1-2 tsp water to bowl with flour mixture. Using your hands, rub butter into flour mixture until it reaches a sandy, crumbly texture and sticks together when squeezed. (If very dry, stir in 1-2 tsp more water.)
BAKE: Evenly sprinkle flour topping over apple mixture (do not press into apples). Bake on middle rack until topping is golden brown and apples are tender, about 45 minutes. (If topping browns too quickly, loosely tent baking dish with foil.)
FINISH: 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!
TO REHEAT: Bring crisp to room temperature. About 30 minutes before you’re ready for dessert, heat oven to 425 degrees. Heat, uncovered, until warm, about 15 minutes. Let cool a few minutes before serving.