Triple Ginger Apple Crisp

  • 6 cups Cortland apples, peeled, cored and sliced
  • ¼ to ½ cup ginger preserves
  • 2 TB hot water
  • ½ cup melted butter
  • 1/3 cup honey
  • 1 tsp ground cinnamon
  • ½ tsp each nutmeg and ground ginger
  • 2 cups rolled oats
  • 1 cup gingersnap cookie crumbs

Preheat oven to 350 degrees. Place apples in a baking pan. In a small bowl stir together the ginger preserves and hot water, pour over apples and mix thoroughly. In a bowl combine butter, honey, and spices. Mix well. Stir in the oats and gingersnap crumbs until well blended. Spread the oat mixture over the apples in the pan, press down a bit and bake for 35-45 minutes until the apples are soft and the topping is crisp and golden. Allow to cool to room temperature.

From Moosewood Restaurant Book of Desserts

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