In the news:
Recipe: Gingery Apple Crisp
4 servings plus some for leftovers
3 pounds Granny Smith or other tart apple, peeled, cored and cut into ½-inch chunks
2 tablespoons sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 tablespoon all-purpose flour
½ cup all-purpose flour
¼ cup plus 1 tablespoon firmly packed brown sugar
¼ cup sugar
¼ cup old-fashioned oatmeal, uncooked
¼ cup chopped pecans
¼ teaspoon kosher salt
5 tablespoons unsalted butter, cut into ½-inch pieces, at room temperature
1. To make filling: Preheat oven to 400 degrees. Toss the apple chunks with the sugar, cinnamon, ginger and flour. Spread in a greased 9- by 13-inch baking dish (or use two smaller dishes, such as pie pans).
2. To make topping: Toss together the flour, brown sugar, sugar, oatmeal, pecans and salt until blended. Add the butter, toss to coat and squeeze with your fingers to blend the butter and form large “crumbs.” The final mixture should have the butter well distributed but should look lumpy, not too sandy.
3. Sprinkle the topping evenly over the apples, and bake until nicely browned and the apples are bubbling around the edges. Let cool at least 15 minutes before serving.
From The Seattle Times archives