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.

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.