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
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.
