Warm Apple Ginger Crisp with Cinnamon Pecan Crumble

There’s nothing quite like a warm fruit crisp straight from the oven. This apple ginger crisp combines lightly sweetened apples with fresh ginger and lemon, all topped with a buttery, cinnamon-scented pecan crust. As it bakes, the filling turns bubbly and the crumble becomes golden and toasty.

The best part? This foolproof dessert is as simple to make as it is delicious. Serve it warm on its own or with a scoop of vanilla ice cream for an extra treat.

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Ingredients

4 unit AppleView 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 tasteView 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 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. Peel and grate ginger until you have 1/2 tablespoon. Zest lemon until you have 1 teaspoon; halve the lemon. 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 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, and a pinch of salt. Add the diced cold butter; using your hands, work the butter into the flour mixture until it reaches a sandy, crumbly texture that sticks together when squeezed. Stir in 1-2 teaspoons water to moisten.
5. Sprinkle the flour topping evenly over the apple mixture (do not press into apples). Bake until topping is golden brown and apples are tender, about 45 minutes. If 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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

8x8-inch baking dish

AmazonShop popular 8x8-inch baking dish on AmazonView on Amazon

Medium bowl

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Chef's knife

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Cutting board

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Box grater or microplane

OXO Good Grips Etched Box Grater with Removable Zester | Ideal for Grating Cheese or Zesting Fruits | Storage Container Included | 4 Sided Grater | Comfortable HandleView on AmazonMicroplane Four Sided Stainless Steel Ultra-Sharp Multi-Purpose Box Grater - Slicer, Fine, Ribbon, and Extra Coarse Blade StylesView on AmazonCuisipro Stainless Steel Cheese Grater with Handle, 4 Sided Box Grater for Kitchen, Ginger Grater Dishwasher Safe, Fruit and Vegetables Slicer, Cheese Shredder for Potato, Chocolate, Parmesan, GingerView on Amazon

Lemon zester

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Measuring cups and spoons

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Recipe Tips

FAQ

Can I use other types of apples?

Yes, any firm apple variety works well. Granny Smith, Honeycrisp, or Fuji are great choices.

How should I store leftovers?

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

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. The texture may be slightly different.