Apple Gingersnap Crumble
- Total Time
- About 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/100 grams dark brown sugar, plus more to taste
- ⅓cup/75 grams granulated sugar, plus more to taste
- 3tablespoons/20 grams cornstarch
- 2teaspoons ground cinnamon
- ½teaspoon ground ginger
- ½teaspoon freshly grated nutmeg
- 6pounds/2¾ kilograms apples, peeled and cut into ¼-inch slices (about 11 large)
- 1cup/80 grams fresh or frozen cranberries
- 2tablespoons/30 milliliters lemon juice
- 2tablespoons/29 grams cold unsalted butter, cubed
- 2cups/250 grams all-purpose flour
- 1¼cups/250 grams dark brown sugar
- 2½teaspoons ground ginger
- 1teaspoon ground cardamom
- 1teaspoon ground cinnamon
- ¼teaspoon ground cloves
- ½teaspoon fine sea salt
- ½teaspoon finely grated lemon zest
- 10tablespoons/142 grams unsalted butter, melted
- 2tablespoon/20 milliliters molasses
- 2cups/473 milliliters cold heavy cream
- 1 to 2tablespoons/7 to 15 grams confectioners’ sugar
- 1tablespoon/15 milliliters bourbon
For the Filling
For the Topping
For the Bourbon Cream
Nutritional analysis per serving (12 servings)
594 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 89 grams carbohydrates; 7 grams dietary fiber; 62 grams sugars; 4 grams protein; 122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Bake for 25 minutes, stirring once halfway through, while you make the topping.
- Step 4
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 ½-inch crumbles.
- Step 5
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.
- Step 6
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.
- Step 7
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.
- If you want to make this dish ahead of time, prepare the apple-cranberry mixture without cornstarch, and store it in a covered container in the fridge overnight. You can make the topping, and store it in a separate container (or resealable plastic bag) in the fridge. When you're ready to bake, remove the apples and crumble from fridge. Transfer the apple mixture to the baking dish, toss in the cornstarch and dot it with butter. Bake as directed, recrumbling the topping with your fingers, if it has solidified into one clump, before placing on the apples.
Private Notes
Comments
How about using oatmeal instead of flour for the gluten free set?
Silly question: All I'm seeing in the ingredients is just spices, flour, and melty stuff. No oats, crumbs or cookies? What will make it crumbly, and not just a paste? Will that topping just firm up into some kind of crumbly texture on its own?
Tart, crisp apples are best for baking. A mixture will make for a more dynamic flavor overall. Granny Smith, Crispin, Cortland, Jonagold, and 20 oz apples are all known for good bakeability.
Made as written for ingredients & technique. Was easy to scale back by 2/3 for 4 servings (used 8" round baker). Came together quickly, aroma was "ahhh..."some as it baked, delicious flavors (topping is very gingery, adjust if you need to) & texture of apples & top too (it's not a crisp so know topping is more crumbly). Used local apples, Triumph (tart) and Cosmic Crisp (tart works best). Came together in a snap. Keeper for us.
I used a suggestion from Cooks Illustrated cookbook and pre-baked the crumble topping separately, spreading it in a single layer on a parchment- lined baking sheet (15 mins at 360), letting it cool , then breaking it up and spreading over the apple mixture (also pre- baked ) . Very crunchy!
Since we have 2 tubs of triple-ginger cookies, I crushed up a pile and added them to the topping and used less flour. Was good! You could probably also just use the cookie crumbs, maybe with some butter. I used dried cranberries, and I would leave out some or all of the corn starch next time if I do that, so the fruit will be juicier, or soak them first.
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