Sauteed Apples With Ginger Snap Crumble
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tbsps
Sugar1 tsp
Salt (fine)3 tbsps
Unsalted Butter (cold)3 tbsps
Light Brown Sugar2 tsps
Ginger (minced fresh)1 tbsp
Lemon Zest2 tbsps
Lemon Juice1 tsp
Pumpkin Pie SpiceDirections:
1
Watch how to make this recipe
2
For the ginger snap crumble: Preheat the oven to 350 degrees F
3
Combine the ginger snap crumbs, flour, sugar and salt
4
Using your fingers, work in the pieces of butter
5
Large clumps will form; this is what you want
6
Spread onto a baking sheet and bake until golden brown, 12 to 15 minutes
7
For the sauteed apples: Meanwhile, over medium heat, melt the butter in an enameled cast-iron skillet over medium heat until golden in color, about 2 minutes
8
In a large bowl, combine the apples, brown sugar, ginger, lemon zest, juice and pumpkin pie spice
9
Toss to coat all the apples
10
Add the apple mix to the skillet and saute until tender, 8 to 12 minutes
11
Remove from the heat
12
Divide the apples and crumb topping among plates
13
Top with the whipped cream
14
Serve immediately