Sauteed Apples With Ginger Snap Crumble Food

SAUTEED APPLES

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

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.

APPLE GINGERSNAP CRUMBLE

Steps:

• Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
• Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
• Bake for 25 minutes, stirring once halfway through, while you make the topping.
• Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
• After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
• Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
• Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.