Gingered Apple Berry Crisp Recipes

VERY BERRY APPLE CRISP

Steps:

• Preheat the oven to 375°.
• In a mixing bowl, combine the apples, berries, sugar, flour, cinnamon, and nutmeg; toss until well incorporated.
• Spoon mixture into an ungreased 9-inch square baking dish.
• To make the topping: in a small bowl, combine oats, brown sugar, and flour.
• Add butter and stir until moist and crumbly.
• Sprinkle topping over apple mixture.
• Bake for 50-60 minutes or until filling is bubbly and topping is golden brown.
• Serve warm or at room temperature.

GINGERED APPLE-BERRY CRISP

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, combine all topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly.
• In large bowl, mix all fruit mixture ingredients; pour into baking dish. Sprinkle topping evenly over fruit.
• Bake 35 to 40 minutes or until fruit mixture is bubbly and topping is golden brown. If necessary, cover with foil during last 15 to 20 minutes of baking to prevent excessive browning.

APPLE AND CRANBERRY CRISPS WITH GINGER-PECAN TOPPING

Steps:

• For filling:
• Preheat oven to 375°F. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes.
• Meanwhile, prepare topping:
• Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips.
• Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream.

GINGER APPLE-PEAR CRISP

Steps:

• Preheat oven to 375°. In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish., In another bowl, mix the first 6 topping ingredients; cut in butter until crumbly. Sprinkle over fruit., Bake until golden brown and fruit is tender, 40-45 minutes. Serve warm.

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.

GINGER FRUIT CRISP

Steps:

• In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit., Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired.

GINGERED APPLE CRISP

Steps:

• Preheat oven to 375 degrees.
• Lightly grease an 8 x 8 inch glass baking dish.
• Prepare granny smith apples: peel, quarter, core, and cut lengthwise into 1/4 inch thick slices; then place in prepared baking dish.
• In a large mixing bowl, stir together whole wheat pastry (or all-purpose) flour, rolled oats, light brown sugar, ground cinnamon, salt, sliced almonds, and chopped crystallized ginger. Using 2 knives, or a pastry blender, cut in unsalted butter until well distributed; stir in light olive oil. Mixture should be crumbly.
• Evenly distribute topping mixture over apples.
• Bake crisp for 55 minutes; or until apples are cooked through, and topping is light brown.
• Transfer baked crisp to a wire rack to cool a bit before serving.
• Serve warm.

APPLE CRISPS WITH DRIED CHERRIES AND GINGER

Steps:

• Make topping:
• Mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and rub in until coarse crumbs form. Mix in almonds and ginger. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
• Make filling:
• Preheat oven to 375°F. Butter twelve 1 1/4-cup soufflé dishes. Combine apples, cherries, sugar, lemon juice, flour and ground cinnamon in large bowl. Mix to blend well. Divide filling among prepared dishes.
• Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes. Serve warm with ice cream.