We love making this crisp because it’s so easy to put together on a weekend morning or to set up the night before and refrigerate overnight before baking. Sometimes we even top it with vanilla ice cream and have it for dessert. The three kinds of ginger give it quite a spicy kick.
10 medium Granny Smith apples, peeled and sliced into small, 1-inch pieces
Juice of 1 lemon (about 1 tablespoon)
1 tablespoon minced crystallized ginger
1 tablespoon peeled, grated fresh ginger
1 tablespoon all-purpose flour
¼ cup cane sugar
¼ cup light brown sugar
Pinch of sea salt flakes
1 tablespoon soy or olive oil margarine
Oat Streusel Topping (recipe follows)
2 tablespoons olive oil
Honeyed Yogurt (recipe follows)
Preheat your oven to 375 degrees F. In a medium saucepan combine the apples and lemon juice. Add the crystallized ginger, fresh ginger, flour, cane sugar, brown sugar, and the pinch of salt. Stir to coat the apples. Cook the apple mixture in the saucepan over medium heat, stirring often, for about 20 minutes or until caramelized. Use the margarine to butter a shallow 11 × 7-inch baking dish, and then pour the filling into it.
Spread the Oat Streusel Topping across the pan of apple filling. Drizzle it with olive oil. Bake for 45 minutes or until the topping is brown and the apples bubble around the edges. Let it cool for at least 15 minutes. Top with the Honeyed Yogurt before serving.
Makes 6 servings.
OAT STREUSEL TOPPING
1 cup rolled oats
¼ cup whole wheat flour
¼ cup all-purpose flour
½ teaspoon powdered ginger
⅛ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon sea salt flakes (plus more for sprinkling)
⅓ cup soy or olive oil margarine
In a large bowl combine the oats, whole wheat flour, all-purpose flour, powdered ginger, nutmeg, cinnamon, and salt. Cut the margarine into very small pieces before incorporating them into the dry mix. Set the topping aside until ready to use.
Makes about 1 ½ cups
½ cup 2% Greek yogurt
2 tablespoons honey
Zest of ½ lemon
In a small bowl whisk together the yogurt, honey, and lemon zest. Set aside in the refrigerator until ready to use.
Makes about ¾ cup.