Shelly's Recipe

GINGER-CINNAMON APPLE CRISP

Category: Cobblers/Crumbles and Crisps

Nonstick cooking spray
3/4 cup packed dark brown sugar
1/2 cup flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
Dash salt
6 tbsp unsalted butter, cut into pieces
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup Clabber Girl Cornstarch or cornstarch
3/4 tsp ground ginger
1/2 tsp ground cinnamon
3 lbs Granny Smith apples, peeled, cored and thinly sliced (about 8 cups)
Vanilla ice cream or whipped cream (optional)

Lightly coat a 2 1/2- to 3-quart (13x9-inch) baking dish with nonstick cooking spray and wipe with a paper towel to spread evenly; set aside.

For topping: In a large bowl, whisk together the 3/4 cup brown sugar, flour, the 1 1/2 tsp ginger, the 1 tsp cinnamon and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in walnuts and pecans; set aside.

In a very large bowl, whisk together the 1/2 cup brown sugar, cornstarch, the 3/4 tsp ginger and the 1/2 tsp cinnamon. Add apples slices. Gently toss until coated.

Transfer apple mixture to prepared dish. Sprinkle topping over the apples. Cover the dish with foil.

Bake at 375 for 30 minutes. Remove the foil and bake for 25 to 30 minutes more or until top is browned and apples are tender. Let cool for 20 to 30 minutes before serving. If you like, serve with ice cream or whipped cream. Makes 8 servings.