Apple Cranberry Crisp with Ginger Cookie Crumble

Apple Cranberry Crisp with Ginger Cookie Crumble

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



Crumble Topping:

1 cup all-purpose flour

3 tablespoons cup granulated sugar

3 tablespoons packed brown sugar

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 stick (8 tbl) unsalted butter


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


Preheat the oven to 350°F.

Stir together the flour, granulated sugar, brown sugar, ginger shortbread crumbs, ginger and salt.

Cut the butter into large pieces, using your hands work the butter into the mixture to form a crumbly texture.

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.

In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.

Sprinkle the ginger cookie crumble over the top of the fruit.

Put a foil lined baking pan under your skillet or baking dish to catch anything that might cook out.

Bake it for about 45 minutes, or until you see juices bubbling up through the crumbs and the apples are soft.