YIELDS
Makes one 9-inch square crisp, about 10 servings
INGREDIENTS
topping:
- 2⁄3 cup unbleached, all-purpose flour
- 2⁄3 cup packed, light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup old-fashioned rolled oats (not quick-cooking)
filling:
- 2 pounds apples, about 4 medium, peeled, halved and cored
- juice from ½ small to medium lemon, about 1 tablespoon
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground ginger
NUTRITIONAL INFORMATION
Nutritional information per serving:
Calories 210 (30% from fat) • carb. 36g • pro. 2g • fat 7g
sat. fat 4g • chol. 18mg • sod. 114mg • calc. 5mg • fiber 2g
INSTRUCTIONS
Active Time: 20 minutes
Inactive Time: 25 to 30 minutes
1.Preheat oven to 350°F with the rack in the middle position.
2.Insert the chopping blade into the work bowl of the food processor. Prepare the topping: Put the flour, brown sugar, cinnamon, ginger and salt into the work bowl and process on Low for 10 seconds to combine. Add the butter and pulse, about 8 times, to create pea-size pieces. Add the oats and pulse about 3 times to combine. Remove and reserve in a separate bowl.
1.Prepare the filling. Remove the chopping blade and insert the slicing disc at setting 5. Slice apples on High and transfer to a 9-inch square baking dish. Add the remaining filling ingredients and stir gently to combine.
2.Sprinkle the topping over the apple mixture to evenly cover. Transfer to the hot oven and bake until top is golden, about 20 to 25 minutes. If more color is desired, broil for an additional 2 to 3 minutes.
3.Remove and allow to rest for a few minutes prior to serving. Top with whipped cream or vanilla ice cream.
