Baked Ginger Apple Crumble Recipes

APPLE GINGERSNAP CRUMBLE

Steps:

• Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
• Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
• Bake for 25 minutes, stirring once halfway through, while you make the topping.
• Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
• After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
• Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
• Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.

BAKED GINGER-APPLE CRUMBLE

Steps:

• 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.

GINGER APPLE CRUMBLE BARS & RASPBERRY WHIPPED COCONUT CREAM

Steps:

• Preheat oven to 350 degrees F or 170 degrees C. Line an 8x8- inch baking dish with parchment paper, leaving the edges overhanging.
• To make the apple filling, grate an apple on the large holes of a grater. Place grated apples in a clean towel and squeeze gently to remove some of the moisture. Place apples in a medium bowl and stir in the coconut oil, vanilla extract, ground ginger, ground cinnamon and ground allspice. Set aside.
• To make the crumble cake, in a large bowl, stir to combine the oats, almond flour, baking powder and salt. Add melted butter and stir to combine, then add 1/2 cup maple syrup and stir to combine completely.
• Add about half of the mixture into the bottom of the prepared baking dish, pressing to cover the bottom completely. Top with the grated apple mixture, spreading to cover the base. Top the apples with remaining crumble.
• Bake in preheated oven for 40 minutes, or until the top crumble is golden and the cake is baked through. Let cool before slicing.
• To make raspberry whipped coconut cream, place raspberries, 1 tablespoon water and honey in a small pot over medium heat. Cook until berries are softened, about 5 minutes. Transfer to a blender and blend until smooth. Let cool to room temperature and refrigerate until chilled.
• Remove coconut milk from refrigerator and scrape the solids off the top of the coconut milk. Place in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, about 3-5 minutes on medium high speed. Remove from stand and fold in raspberry puree,.
• To serve, slice the baked oats mix into bars and top with raspberry whipped coconut cream.