Ginger Macadamia Apple Crisp Recipes

APPLE CRISP WITH GINGER

Steps:

• Preheat oven to 350°F. Lightly spray a 10 by 8 inch baking pan with cooking spray. Set aside.
• In a large bowl, mix ginger root, lemon zest, lemon juice, sugar, and cinnamon. Add apple chunks and mix thoroughly. Make sure the zest and ginger root are distributed equally throughout the apples. Put into baking dish.
• In the same bowl that you used for the apple mixture, mix flour, oats, cinnamon, nutmeg, and brown sugar. Add the softened butter, and use two knives held together in your hand (or a pastry cutter or fork) to cut the butter into the dry ingredients. The mixture should hold together in large clumps.
• Using a large spoon or your hand, sprinkle the crisp topping over the apple mixture. Put into preheated oven and bake 1 hour and 10 minutes, or until apples are soft and crisp is lightly browned on top. Cool slightly, and serve warm with ice cream, if desired.

REGENCY GINGER CRISPS

Steps:

• Do not preheat oven yet, dough must chill before baking.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add egg (s).
• Add soda, molasses, salt and ginger.
• Stir thoroughly.
• Add flour and mix inches.
• Chill the dough for at least 1 hour (overnight is even better).
• Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
• Roll dough into walnut-sized balls,.
• Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
• Place cookie balls on greased cookie sheets, 12 to a standard sheet.
• Flatten them with a spatula.
• Bake at 375 degrees for 10-12 minutes or until nicely browned.
• Cool on cookie sheets for no more than 1 minute.
• Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.

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 CRISP WITH MACADAMIA NUTS

Steps:

• Combine the first 6 ingredients in a bowl; stir well. Cut in margarine with a pastry blender until mixture resembles coarse crumbs; set aside.
• Coat an 8-inch square baking dish with cooking spray. Place apple slices in the dish; drop apricot preserves by teaspoonfuls onto apple slices. Sprinkle evenly with the flour/nut mixture. Bake at 375° for 35 minutes or until bubbly and golden.
• Serve warm, topped with vanilla ice cream or whipped cream if desired.