Ginger Fruit Crisp Recipes

APPLE CRISP WITH GINGER

Apple Crisp with Ginger image

A fun twist on the standard apple crisp, this apple crisp with ginger is going to delight your taste buds and have you coming back for more and more!

Provided by Rachel Gurk

Time 1h25m

Number Of Ingredients 12

Ingredients

6 cups chopped apples ((about 6 medium sized apples))
2 tablespoons peeled and finely chopped fresh ginger root
1/2 teaspoon lemon zest
1 teaspoon lemon juice ( (zest the lemon before juicing!))
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup rolled oats ((quick or old-fashioned, not steel-cut))
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg ( (use already ground if you have to))
2/3 cup packed brown sugar
6 tablespoons unsalted butter, softened

Steps:

Preheat oven to 350°F. Lightly spray a 10 by 8 inch baking pan with cooking spray. Set aside.
In a large bowl, mix ginger root, lemon zest, lemon juice, sugar, and cinnamon. Add apple chunks and mix thoroughly. Make sure the zest and ginger root are distributed equally throughout the apples. Put into baking dish.
In the same bowl that you used for the apple mixture, mix flour, oats, cinnamon, nutmeg, and brown sugar. Add the softened butter, and use two knives held together in your hand (or a pastry cutter or fork) to cut the butter into the dry ingredients. The mixture should hold together in large clumps.
Using a large spoon or your hand, sprinkle the crisp topping over the apple mixture. Put into preheated oven and bake 1 hour and 10 minutes, or until apples are soft and crisp is lightly browned on top. Cool slightly, and serve warm with ice cream, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 358 kcal, Carbohydrate 63 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 11 mg, Fiber 4 g, Sugar 45 g, TransFat 1 g, UnsaturatedFat 4 g

GINGER FRUIT CRISP

Ginger Fruit Crisp image

Our B&B guests tell us this fun breakfast crisp is one of the most enjoyable parts of their stay. There's seldom a crumb of it left. -Elinor Stabile, Canmore, Alberta

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

1/3 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
2 cups sliced fresh plums
1 cup sliced peeled peaches
1 cup sliced nectarines
TOPPING:
1 cup crushed gingersnap cookies (about 20 cookies)
1/2 cup old-fashioned oats
1/3 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup cold butter, cubed
1/2 cup sliced almonds
Whipped cream, optional

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.

Nutrition Facts : Calories 276 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

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