It’s officially time to break out fall recipes and flavours! Bring on the apples, pumpkin, and spices because we’re ready to do some fall baking!
This apple crisp is the perfect way to ring in the new season with style, and will make your kitchen smell heavenly as well. Apples are definitely in abundance at our local market and we couldn’t resist making good use of them this week.
We decided to put a twist on this apple crisp with the addition of ginger in both the apple filling and the oatmeal crumble topping. Instead of adding a super gingery taste to the dish, the ginger adds a lovely warmth that will keep you nice and cozy on crisp fall evenings.
We used ginger root in the apple filling because as the crisp cooks the ginger breaks down and completely disappears amongst the apples. Ground ginger is used in the topping to add even more oomph to the ginger flavour.
There is some debate about what kind of apples work best for apple crisp and really, apple desserts in general. There is a team that is staunchly against using any type of sweet apple, like Red Delicious, in favour of more tart apples like Granny Smith, and then the team that doesn’t really seem to put too much emphasis on the type of apple used.
For us, we tried to come right down the middle. We used four Granny Smith apples and three Golden Delicious for the perfect balance between tart and sweet. The Granny Smith apples also tend to hold their shape better, where as the Golden Delicious cook down and create more of a jammy filling which is absolutely divine. We suggest that you use at least a couple Granny Smith apples to provide some structure, but other than that, use what’s in season and looks good where you are!
We topped ours with cheater’s custard using Bird’s custard powder. We’ve been reading British cookbooks lately, and were completely enamoured with the idea of using custard to top a crisp or crumble. Ice cream would be equally as wonderful though.
This is the perfect dessert for fall and you’re sure to make a friend of whoever eats it!
Double Ginger Apple Crisp
10 cups apples, peeled, cored, and sliced (We used 7 apples total- 4 Granny Smith and 3 Golden Delicious)
1 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Thumb-sized piece of ginger (16 g), peeled and minced
2 cups (170 g) old-fashioned oats
2 cups (250 g) all-purpose flour
1 3/4 cups (350 g) packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup (8 oz/230 g) salted butter, melted
- Start by preheating your oven to 350 degrees F. Grease a large baking dish with non-stick spray (the shape doesn’t really matter here, but a large, shallow dish such as a 9x 13 would work well).
- Place the sliced apples, granulated sugar, flour, cinnamon, and minced ginger into a large bowl and stir well to combine.
- In another bowl, combine the oats, flour, brown sugar, baking powder, baking soda, ground ginger, and melted butter.
- Place the apples into your prepared baking dish and spread out evenly. Sprinkle your oatmeal crumble evenly over top. Transfer the baking dish to the preheated oven and bake for 45 minutes, or until bubbly around the edges and golden brown on top. Let cool for a couple minutes before serving and then top with custard or vanilla ice cream. Enjoy!
Inspired by this recipe.