Apple Ginger Crisp with Whipped Creme Fraiche

October 11, 2011 (CHICAGO)

Apple filling:

  • 8 cups sliced apples (I like to use 1/2 cortland and 1/2 golden supreme)
  • 1/2 cup sugar
  • 1/4 cup flour
  • juice of 1/2 lemon
  • 1/2 tsp lemon zest
  • 1/2 teaspoon grated fresh ginger

Put all ingredients into a large bowl and mix thoroughly.

Pour into a 9"x9"x2" pan

Crisp Topping:

(This will make extra to keep on hand in the freezer)

  • 2 cups old fashioned oats
  • 2 cups sugar
  • 2 cups flour
  • 1/2 pound butter (cold. cut into 1/2 inch cubes)
  • 1/8 teaspoon salt

Put all ingredients into the bowl of a mixer fitted with a paddle attachment Mix on medium low until the butter is broken into pebble size pieces and the mixture looks sandy Pour crisp topping on top of fruit filling. Be sure to spread it all the way to the edge Bake at 350 F for 40-60 minutes or until the apple juices are bubbling up through the center of the crisp

Creme Fraiche Topping:

  • 1 cup creme fraiche
  • 1 Tablespoon sugar

Whisk sugar and creme fraiche until stiff
Serve crisp warm with a dollop of creme fraiche topping

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