Ginger Apple Crumble

Hello, hello!

ginger apple crumbleHappy Friday, friends. How was your week? Snow is in the forecast for the weekend, and while I have to reserve time to pack and prep for the start of the semester (daily calls unfortunately don’t send themselves), I know I’ll also be baking up a storm with these last few days I have at home. If your weekend plans look similar, let me suggest a new recipe favorite: Ginger Apple Crumble, from Deb Perelman’s terrific cookbook Smitten Kitchen Every Day. Crumble goes by many names, but any combination of fruit with a topping of butter, sugar, and flour is a guaranteed crowd-pleaser, especially as the temperatures fall, meals linger on, and the call to bake and savor a warm dessert is hard to resist.

In fact, you could consider this a cozy winter afternoon in a dish. The flavor profile is certainly reminiscent of one, pairing a heavy but delightful dose of ginger with tart, cinnamon-dusted apples. You could make it for the spices alone, but part of a crumble’s appeal too, I think, is the simple comfort in putting it together: the peeling apples and zesting lemons and sprinkling dough. Needless to say, a recipe this rewarding begs to be tested.

That in mind, before you start, a small kitchen note: I like crumbles served warm right from the oven—you could say I’m a touch impatient—but my family has found this just as tasty stored in the fridge and warmed again when the craving strikes. Not that it lasts long in our kitchen—nor, do I imagine, will it in yours!

Ginger Apple Crumble Loosely adapted from Smitten Kitchen Every Day by Deb Perelman

ingredients for the apple filling

  • 3 large, tart baking apples (I used Granny Smith!)
  • Zest and juice of 1/2 lemon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • A pinch of ground cloves
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • A pinch of salt

ingredients for the topping

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 1 tablespoon candied ginger

to make

  1. Heat the oven to 375°F. Grease a 9-by-13 inch baking dish.
  2. Peel, halve, and core the apples. Cut pieces into one-inch wedges, and arrange in a single layer in prepared baking dish.
  3. In a small bowl, combine the lemon zest and juice, cinnamon, nutmeg, cloves, vanilla, sugar, and salt. Pour over apples and mix to coat them. Set aside.
  4. Melt the butter in a large bowl. Stir in the sugars, salt, baking powder, and ginger.
  5. Slowly mix in the flour and candied ginger. Clumps should naturally form with the addition of the flour, but if not, add a tablespoon of flour and continue to mix.
  6. Sprinkle the crumble on top of the apples.
  7. Bake crumble for 40-45 minutes. Crumble should be lightly browned.
  8. Let cool for ten minutes, and then enjoy!

Have the most wonderful weekend!

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