Apple Gingersnap Crumble Recipes

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APPLE GINGERSNAP CRUMBLE



Apple Gingersnap Crumble image

Easier and homier than an apple pie, this gently spiced crumble feeds a crowd. If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 23

1/2 cup/100 grams dark brown sugar, plus more to taste
1/3 cup/75 grams granulated sugar, plus more to taste
3 tablespoons/20 grams cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
6 pounds/2 3/4 kilograms apples, peeled and cut into 1/4-inch slices (about 11 large)
1 cup/80 grams fresh or frozen cranberries
2 tablespoons/30 milliliters lemon juice
2 tablespoons/29 grams cold unsalted butter, cubed
2 cups/250 grams all-purpose flour
1 1/4 cups/250 grams dark brown sugar
2 1/2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
1/2 teaspoon finely grated lemon zest
10 tablespoons/142 grams unsalted butter, melted
2 tablespoon/20 milliliters molasses
2 cups/473 milliliters cold heavy cream
1 to 2 tablespoons/7 to 15 grams confectioners' sugar
1 tablespoon/15 milliliters bourbon

Steps:

  • Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
  • Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
  • Bake for 25 minutes, stirring once halfway through, while you make the topping.
  • Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
  • After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
  • Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
  • Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.

GINGERSNAP RUM APPLE CRISP



Gingersnap Rum Apple Crisp image

My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm, with ice cream on the side. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 15

3/4 cup packed brown sugar
3 tablespoons all-purpose flour
2-1/4 teaspoons ground cinnamon
1-1/4 teaspoons ground allspice
1 teaspoon salt
1/4 teaspoon ground ginger
6 cups thinly sliced peeled tart apples (about 6 medium)
6 caramels
1/3 cup rum or orange juice
TOPPING:
3/4 cup crushed gingersnap cookies (about 15 cookies)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup cold butter, cubed
Vanilla ice cream

Steps:

  • Preheat oven to 375°. In a large bowl, mix the first six ingredients. Add apples; toss to coat. In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour over apple mixture; toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly. Serve warm with vanilla ice cream.

Nutrition Facts : Calories 430 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 483mg sodium, Carbohydrate 76g carbohydrate (56g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE-GINGERSNAP CRISP



Apple-Gingersnap Crisp image

From Vegetarian Times. "This warm apple dessert is so good--and comes together so fast--you'll want to make it all fall."

Provided by Engrossed

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter or 2 tablespoons margarine
2 tart apples, unpeeled, cored and thinly sliced
1/2 cup apple juice
1/3 cup granulated sugar
2 tablespoons fresh ginger, grated
1 teaspoon ground cinnamon
2 cups dried apple rings
1/4 cup candied ginger, finely chopped
20 gingersnaps, crushed
1 cup low-fat vanilla yogurt
whole gingersnaps, for garnish if desired

Steps:

  • Heat butter in a skillet over medium-high heat. Saute fresh apple slices 5 minutes, or until tender.
  • Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
  • Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
  • Sprinkle bottom of a 2-qt. bowl with 1/2 cup crushed gingersnaps.
  • Stir remaining gingersnap crumbs into the apple mixture.
  • Layer apple mixture and yogurt in bowl.
  • Garnish with whole gingersnaps, if desired.

SAUTEED APPLES WITH GINGER SNAP CRUMBLE



Sauteed Apples with Ginger Snap Crumble image

Provided by Damaris Phillips

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup finely ground ginger snap crumbs (from 10 to 15 cookies processed in a food processor)
1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon fine salt
2 tablespoons unsalted butter, cold
3 tablespoons unsalted butter, cold
4 large pink lady apples, cheeks removed and cut into 1/2-inch slices
3 tablespoons light brown sugar
2 teaspoons minced fresh ginger
1 tablespoon lemon zest plus 2 tablespoons lemon juice
1 teaspoon pumpkin pie spice
Unsweetened whipped cream, for garnish

Steps:

  • For the ginger snap crumble: Preheat the oven to 350 degrees F.
  • Combine the ginger snap crumbs, flour, sugar and salt. Using your fingers, work in the pieces of butter. Large clumps will form; this is what you want. Spread onto a baking sheet and bake until golden brown, 12 to 15 minutes.
  • For the sauteed apples: Meanwhile, over medium heat, melt the butter in an enameled cast-iron skillet over medium heat until golden in color, about 2 minutes. In a large bowl, combine the apples, brown sugar, ginger, lemon zest, juice and pumpkin pie spice. Toss to coat all the apples. Add the apple mix to the skillet and saute until tender, 8 to 12 minutes. Remove from the heat.
  • Divide the apples and crumb topping among plates. Top with the whipped cream. Serve immediately.

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