Prep 30 mins
Cook 50 mins
As summer ends, and the brisker weather approaches, it's apple-picking season. The dilemma that develops is what to do with all those apples that you picked? This is one idea.
- 2 lbs cooking apples, pared, cored, sliced 1/4-inch thick (such as Granny Smith, Rome, Golden Delicious)
- 3 tablespoons granulated sugar
- 1 tablespoon chopped crystallized ginger
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1⁄3 cup walnut pieces
- 2⁄3 cup old fashioned oats
- 2⁄3 cup all-purpose flour
- 1⁄2 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter, cold, cut into 10 pieces
- whipped cream, for serving
- Heat oven to 375 degrees. Butter 9-inch square baking pan.
- Toss apples with granulated sugar and both gingers. Add lemon zest and juice and toss again. Spread apples evenly in buttered pan.
- Coarsely chop nuts and mix with oats, flour, brown sugar, cinnamon, and salt in mixing bowl. Cut in butter with pastry blender until mixture resembles very coarse crumbs. (Or coarsely chop nuts in food processor. Add dry ingredients and pulse several times to mix. Place butter on top and pulse until mixture resembles very coarse crumbs.) Sprinkle topping over apples.
- Bake until apples are tender and topping is browned, 45-50 minutes. Serve warm with whipped cream.
Really good. I used granny smith apples, all dark brown sugar out of preference for health reasons, a gluten free rice flour mix (1 cup white rice flour in 1/2 cup tapioca starch as needed) I did not blend in the blender so the oat flakes were intact. I used salted butter as that is what I had.
I really loved the ginger touches in this. It's present but not too strong. Splenda and Splenda Brown were my sugars of choice. I used a heart healthy margarine for the butter and trimmed it by half. Really delicious and easy to make.