As the leaves begin to fall around Southwestern Ontario, this crumble is guaranteed to warm your heart and belly. We could not think of a better way to support a local orchard on a sunny, crisp afternoon then to pickup some fresh apples and make a quick pit-stop to the grocery to pickup additional ingredients.
This recipe takes a classic apple crumble and spices it up – literally – with the kick of ginger added to it.Print
- 6 cups of chopped apples
- 2 tablespoons peeled and finely chopped fresh ginger root
- ½ teaspoon of lemon zest
- 1 teaspoon of lemon juice
- ¼ cup of granulated sugar
- ½ teaspoon of ground cinnamon
- ½ cup of all-purpose flour
- ½ cup of rolled oats
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ⅔ cup of packed brown sugar
- 6 tablespoons of unsalted butter, melted and cooled
- Preheat oven to 350°F.
- Lightly spray a 10 by 8 inch baking pan with cooking spray.
- 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 a spatula, fold in 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.
Keywords: Apple, Ginger, Crumble, Dessert, fall dessert