This isn’t your average apple crisp. It’s full of tart fresh cranberries and it has a secret ingredient in the topping that makes it just a touch spicy. But not in a spicy-like-cayenne-pepper kind of way. Because that might be kind of gross. Although in hot chocolate it’s totally amazing, but maybe not a fruit crisp… No, this is a yummy secret ingredient
OK, so if you read the title, you already know the secret ingredient. I’m obviously horrible at keeping secrets. Ginger! And not just powdered ginger, I mean fresh, spicy, flavorful ginger. I feel bad… I kind of ignore ginger and then when I rediscover it I go crazy for it. In case you’re worried about it there isn’t a crazy amount of ginger in this, just enough for a tiny hint of spiciness occasionally. Yum!
Anyways, I hope you love fruit crisps as much as I do The topping of this crisp is almost like granola. I just love it. It also doesn’t involve cutting in butter or anything like that, which I always feel like I suck at. No one wants to feel like that when they’re baking. Just being honest here.
I thought since Thanksgiving is coming up for a lot of my readers it would be a good time to post this, since I usually don’t post anything holiday related(sorry!). My excuse, just for this time, is being Canadian Our Thanksgiving was last month, but really that doesn’t make any sense as an excuse does it? Oops!
As always, enjoy!
- 8 C chopped firm apples
- 2 C fresh or frozen cranberries
- 2 tbsp liquid honey
- 1 tsp cinnamon
- 2 tbsp cornstarch
- 1½ C old fashioned rolled oats
- ½ C whole wheat flour
- ¼ C palm sugar(or brown sugar)
- ¼ C liquid honey
- ¼ C coconut oil, melted(or a different flavorless oil)
- scant ½ tsp fine sea salt
- 1 tsp fresh ginger, grated
- Preheat oven to 350 degrees. Prepare a 9×13 pan by lightly greasing and set aside.
- In a large bowl, combine chopped apples, cranberries, honey, cinnamon and cornstarch. Stir well to combine, then pour into the prepared pan, heaping slightly in the middle.
- To prepare the topping, combine the oats, flour and sugar in a bowl. Stir in the honey, oil, salt and ginger. Combine thoroughly, then using your hands, crumble the mixture over the fruit in the prepared pan, making sure there are no especially large clumps.
- Place crisp in the oven and bake for 40-45 minutes until the fruit is bubbly and the topping is golden brown. Remove from the oven and cool at least half an hour before serving with a scoop of vanilla ice cream.
If your honey is solid just warm it slightly till it becomes liquid again.
To make this crisp vegan sub out the honey for your favorite liquid sweetener and serve with your favorite non-dairy ice cream.