Apple Date And Ginger Crisp Recipes

DATE & APPLE SQUARES

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease an 18cm square tin and line with baking parchment.
• Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.
• Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated.
• Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.

APPLE, DATE, AND GINGER CRISP

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine 3 tablespoons sugar, 1 tablespoon melted butter, grated ginger, cinnamon, orange zest, and dates. Add apples and toss to combine. Transfer mixture to an 8-inch square baking dish.
• In a small bowl, combine gingersnaps with pecans, remaining sugar, oats, and remaining butter. Using your fingertips, work mixture to form a crumble topping. Distribute topping over apples. Cover dish tightly with aluminum foil. Bake until fruit mixture is bubbling, about 30 minutes. Uncover and continue baking until topping has browned and apples are tender when pierced with a paring knife, about 20 minutes. Let cool 10 minutes before serving with yogurt.

APPLE GINGER CRISP

Steps:

• Preheat oven to 350.
• Place apples in a bowl and toss with 2 tablespoons brown sugar, cinnamon, lemon juice, candied ginger and 1 tablespoon flour.
• Place the apples in a shallow casserole dish or pie plate.
• In a small bowl, combine 1/3 cup of flour, oats, 1/3 cup of brown sugar, butter and a pinch of salt. Using your fingers, work the butter into the mixture until it forms coarse crumbs.
• Sprinkle the topping on top of the apples and bake for 50-60 minutes or until golden and bubbling.
• Let rest for 10 minutes before serving.

APPLE-GINGERSNAP CRISP

Steps:

• Heat butter in a skillet over medium-high heat. Saute fresh apple slices 5 minutes, or until tender.
• Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
• Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
• Sprinkle bottom of a 2-qt. bowl with 1/2 cup crushed gingersnaps.
• Stir remaining gingersnap crumbs into the apple mixture.
• Layer apple mixture and yogurt in bowl.
• Garnish with whole gingersnaps, if desired.

APPLE DATE CRISP

Steps:

• In an ungreased 13-in. x 9-in. baking dish, combine apples and dates. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. , Bake at 375° for 35-40 minutes or until the apples are tender. Serve warm. Garnish with apple slices if desired.

APPLE CRISP WITH FRESH GINGER

Steps:

• Peel, quarter and core apples and slice each into sixteenths.
• Mix slices with lemon juice, zest and grated ginger.
• Cut butter into small bits and mix with flour, sugar and cinnamon until mixture resembles coarse crumbs.
• Place apples in bottom of 4 buttered baking dishes (1 1/2- to 2-cup capacity) and sprinkle butter mixture over top.
• Bake at 350 degrees for 35 to 40 minutes, or until apples are cooked but still hold their shape.
• Serve with clotted cream or heavy cream alongside.

APPLE AND PUMPKIN GINGER CRISP

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. Mix until large crumbs form, and refrigerate until ready to use.
• In a 9-by-13-inch baking dish, combine the pumpkin, apples, lemon zest and juice, sugar, cinnamon, and remaining 2 tablespoons flour; toss until mixed. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. Let stand for 15 minutes. Serve warm with vanilla ice cream.

APPLE, DATE, AND GINGER CRISP

Steps:

• 1. Preheat oven to 350 degrees. In a medium bowl, combine 3 tablespoons sugar, 1 tablespoon melted butter, grated ginger, cinnamon, orange zest, and dates. Add apples and toss to combine. Transfer mixture to an 8-inch square baking dish. 2. In a small bowl, combine gingersnaps with pecans, remaining sugar, oats, and remaining butter. Using your fingertips, work mixture to form a crumble topping. Distribute topping over apples. Cover dish tightly with aluminum foil. Bake until fruit mixture is bubbling, about 30 minutes. Uncover and continue baking until topping has browned and apples are tender when pierced with a paring knife, about 20 minutes. Let cool 10 minutes before serving with yogurt.