Fall is apple season, and my kitchen overflows with them this time of year. After snacking on more than a few, I always turn to my go-to recipe: apple crisp. The comforting scent of apples and cinnamon fills my home, making even the coolest fall day feel warm and cozy. This time, I added crystallized ginger and almonds to the crisp topping, and the result was incredible! Both pair perfectly with apples and add a unique twist to this classic dessert.
See also: Apple Cranberry Crisp
Apple Ginger Crisp
Ingredients:
- 1 cup raw GF old-fashioned oats, roughly chopped
- 1 cup gluten-free or oat flour
- 1 cup natural cane sugar
- ½ cup packed brown sugar
- ¾ cup raw slivered almonds, finely chopped
- ¼ cup crystallized ginger, finely chopped
- 1 tsp. cinnamon
- ½ tsp. kosher salt
- 6 Tbsp. cold unsalted butter, cut into ½” pieces
- 8 large apples, peeled and thinly sliced
- 1 Tbsp. cane sugar (for tossing with apples)
Instructions:
- Preheat oven to 350°F.
- In a bowl, whisk together the oats, flour, sugars, almonds, ginger, cinnamon, and salt to break up any lumps.
- Toss the sliced apples with 1 Tbsp. cane sugar and place them in a greased baking dish.
- Add the butter to the dry mixture and use your fingers to blend until it resembles coarse crumbs. Squeeze handfuls of the topping, crumble over the apples, and repeat until all the topping is used.
- Bake in the upper third of the oven for 40-45 minutes, until the apples are tender and the topping is golden brown.
Serves: 8
Tips:
- Prep the dry ingredients first to prevent the apples from browning.
- Use a mini food processor for quick chopping.
- If you prefer a less sweet dessert, feel free to reduce the sugar.
Enjoy this crisp warm or at room temperature, with a dollop of whipped cream or a scoop of your favorite dairy-free ice cream for an extra treat!