Apple Ginger Crisp
with Cinnamon Pecan Crumble
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Not included in your delivery
Adjust rack to middle position and preheat oven to 375 degrees. Dice 9 TBSP butter into ½-inch pieces, then place in refrigerator to keep cold. Peel, core, and dice apples into ½-inch pieces. Toss in a medium bowl with ½ cup sugar and 2 TBSP flour.
Zest lemon until you have 2 tsp; halve lemon, if you have not already done so. Peel and grate ginger until you have 1 TBSP (save the rest of your ginger for cranberry sauce). Add lemon zest, 2 TBSP lemon juice, and 1 TBSP ginger to bowl with apples. Toss to combine.
Grease a 9-by-13-inch baking dish with 1 TBSP butter, then pour in apple filling. Wipe out bowl used for filling, then add pecans, 1 ¼ cups flour, ¾ cup sugar, ¾ tsp cinnamon, and a pinch of salt. Stir to combine. (Set aside your remaining flour for gravy and remaining cinnamon for cranberry sauce.)
Add diced butter 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 water.)
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. (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!