Apple and Cranberry Crisps with Ginger-Pecan Topping |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| FILLING: 4 medium Granny Smith apples (about 1-1/2 pounds), peeled, cored, chopped into 1/2-inch cubes | 1/2 cup dried sweetened cranberries | 1/2 cup sugar |
| 3 tablespoons minced crystallized ginger | 1 tablespoon all purpose flour | TOPPING: 1/2 cup (packed) dark brown sugar |
| 1/4 cup all purpose flour | 1/4 cup old-fashioned oats | 1 teaspoon ground ginger |
| 1 teaspoon ground cinnamon | 1/4 teaspoon salt | 1/8 teaspoon ground cloves |
| 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes | 2/3 cup toasted pecans, coarsely chopped | vanilla ice cream |
| 1 | FOR FILLING: Preheat oven to 375 F. Butter four 1-1/4 cup custard cups or souffle dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes. |
| 2 | MEANWHILE, PREPARE TOPPING: Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips. |
| 3 | Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream. |