Apple Ginger Crisp
with Cinnamon Pecan Crumble | 4 servings
There are few things more delicious than a fruit crisp. Lightly sweetened apples are mixed with fresh ginger and lemon, then topped with a buttery, cinnamon-scented pecan crust. Once baked, the filling turns 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.
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. Wash and dry produce.
Dice 6 TBSP butter into ½-inch pieces, then transfer to 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.
Peel and grate ginger until you have ½ TBSP. Zest lemon until you have 1 tsp; halve lemon. 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, and a pinch of salt. (Be sure to measure the flour and cinnamon; we sent more.) 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 crumble topping over apple mixture (do not press into apples). Bake until topping is golden brown and apples are tender, 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).