Warm Apple Ginger Crisp with Cinnamon Pecan Crumble

There’s nothing quite like a homemade fruit crisp and this apple ginger version is truly special. Lightly sweetened apples are tossed with fresh ginger and lemon, then crowned with a buttery, cinnamon-scented pecan crust. As it bakes, the filling becomes warm and bubbly while the topping turns golden and toasty.

The best part? This foolproof dessert is as easy to make as it is to devour. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, every bite is pure comfort.

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Ingredients

4 unit ApplesView ingredient guideLike ingredientDislike ingredient

1 cup FlourView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

0.75 cup SugarView ingredient guideLike ingredientDislike ingredient

7 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat oven to 375°F. Wash and dry all produce.
2. Dice 6 tablespoons butter into 1/2-inch pieces and place in the refrigerator to keep cold. Peel, core and dice apples into 1/2-inch pieces. In a medium bowl, toss apples with 1/4 cup sugar and 1 tablespoon flour.
3. Zest lemon until you have 1 teaspoon; halve the lemon. Peel and grate ginger until you have 1/2 tablespoon. Add grated ginger, lemon zest and 1 tablespoon lemon juice to the bowl with apples. Toss to combine. Grease an 8×8-inch baking dish with the remaining 1 tablespoon butter, then pour in the apple filling. Wipe out the bowl.
4. In the same bowl, combine pecans, 3/4 cup flour, 1/2 cup sugar, 1/2 teaspoon cinnamon (be sure to measure; we sent more) and a pinch of salt. Add the chilled diced butter; using your hands, work the butter into the flour mixture until it resembles coarse sand and sticks together when squeezed. Stir in 1-2 teaspoons water to moisten if needed.
5. Evenly sprinkle the crumble topping over the apple mixture (do not press down). Bake until the topping is golden brown and the apples are tender, about 45 minutes. Tip: If the topping browns too quickly, loosely tent the dish with foil.
6. Let the crisp cool slightly before serving. It can also be covered and refrigerated for later. Highly recommend serving with vanilla ice cream or whipped cream!

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm apple like Granny Smith, Honeycrisp or Fuji works well. Adjust sweetness if needed.

Can I make this crisp ahead of time?

Absolutely! Assemble the crisp, cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

How do I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warm.