Apple Crisp With Ginger Food

APPLE CRISP WITH GINGER

Steps:

• 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.

GINGER APPLE-PEAR CRISP

Steps:

• Preheat oven to 375°. In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish., In another bowl, mix the first 6 topping ingredients; cut in butter until crumbly. Sprinkle over fruit., Bake until golden brown and fruit is tender, 40-45 minutes. Serve warm.

APPLE CRISP WITH FRESH GINGER

Steps:

• Peel, quarter and core apples and slice each into sixteenths.
• Mix slices with lemon juice, zest and grated ginger.
• Cut butter into small bits and mix with flour, sugar and cinnamon until mixture resembles coarse crumbs.
• Place apples in bottom of 4 buttered baking dishes (1 1/2- to 2-cup capacity) and sprinkle butter mixture over top.
• Bake at 350 degrees for 35 to 40 minutes, or until apples are cooked but still hold their shape.
• Serve with clotted cream or heavy cream alongside.

APPLE PEAR GINGER CRISP

Steps:

• toss all of the filling ingredients together and pour into a greased 2.5 qt (or 11x7 or 13x9 for thinner) casserole dish.
• combine topping ingredients until crumbs form, sprinkle evenly over the fruit.
• bake at 375 for 40 minutes, cool 15 minutes before serving.

APPLE CRISPS WITH DRIED CHERRIES AND GINGER

Steps:

• Make topping:
• Mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and rub in until coarse crumbs form. Mix in almonds and ginger. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
• Make filling:
• Preheat oven to 375°F. Butter twelve 1 1/4-cup soufflé dishes. Combine apples, cherries, sugar, lemon juice, flour and ground cinnamon in large bowl. Mix to blend well. Divide filling among prepared dishes.
• Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes. Serve warm with ice cream.

APPLE-GINGERSNAP CRISP

Steps:

• Heat butter in a skillet over medium-high heat. Saute fresh apple slices 5 minutes, or until tender.
• Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
• Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
• Sprinkle bottom of a 2-qt. bowl with 1/2 cup crushed gingersnaps.
• Stir remaining gingersnap crumbs into the apple mixture.
• Layer apple mixture and yogurt in bowl.
• Garnish with whole gingersnaps, if desired.