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Apple Cranberry Crisp with Ginger Cookie Crumble

Apple Cranberry Crisp with Ginger Cookie Crumble

  • 1 hour, 30 min
  • 12 People
  • Intermediate
  • Favorite

Buttery ginger-y cookies make this crumble topping especially delicious. In partnership with Half-Baked Baker.

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Ingredients

  • CRUMBLE TOPPING
  • 1 cup all-purpose flour
  • 3 tablespoons cup granulated sugar
  • 3 tablespoons packed brown sugar
  • 1 cup Walkers Stem Ginger Shortbread, crushed
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 stick (8 tbl) unsalted butter
  • FILLING
  • 2 pounds tart baking apples peeled, cored and sliced 1/4 inch thick. (I used Macintosh apples but Granny Smith or any tart other apple will work)
  • 1 cup fresh cranberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
Apple Cranberry Crisp with Ginger Cookie Crumble

Method

1
Preheat the oven to 350°F.
2
Stir together the flour, granulated sugar, brown sugar, ginger shortbread crumbs, ginger and salt.
3
 Cut the butter into large pieces, using your hands work the butter into the mixture to form a crumbly texture.
4
In a 8 inch skillet or a 1 1/2 to 2 quart baking dish, mix together the apples, cranberries, lemon juice, lemon zest, ginger, cinnamon and vanilla.
5
In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.
6
Sprinkle the ginger cookie crumble over the top of the fruit.
7
Put a foil lined baking pan under your skillet or baking dish to catch anything that might cook out.
8
Bake it for about 45 minutes, or until you see juices bubbling up through the crumbs and the apples are soft.

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