we spent a few days visiting family for the holiday.
i baked some goodies to bring along including a triple ginger apple crisp.
inspired by a recipe from the moosewood restaurant book of desserts i have been making this for years and love how quick and easy it is with only a few simple ingredients that i always have on hand (i now always have a fresh jar of ginger preserves stored in the pantry). it’s my go to for when i have to make something in a pinch at this time of year. i have created my own version with a little more butter and maple syrup instead of honey.
with ginger preserves, ginger snaps and ground ginger this crisp has a yummy bite to it.
triple ginger apple crisp
preheat oven to 350 degrees
6 cups of peeled apple slices
1/4 to 1/2 cup ginger preserves
2 tablespoons hot water
1 cup butter, melted
1/3 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups rolled oats
1 cup gingersnaps cookie crumbs (about 15 cookies.. simply crush in a plastic bag with a rolling pin)
place apple slices in bottom of baking pan. in small bowl mix together ginger preserves and hot water. pour over apple slices and coat evenly.
in a bowl combine butter, maple syrup, cinnamon,nutmeg and ginger and mix well.
stir in oats and cookie crumbs until well blended.
spread oat mixture over apples and tamp down.
bake 35-45 minutes until apples are tender and topping is crisp.
serve at room temperature with vanilla ice cream or homemade whipped cream.