Candied ginger and apple juice sweeten the filling in this juicy crisp. Its thin crust includes whole-wheat pastry flour, which lends a nutty flavor that complements the brown sugar. Be sure to use a sweet, firm apple that will hold its shape during baking, such as Fuji, Delicious or Crispin. A small scoop of vanilla frozen yogurt makes a nice accompaniment.
- 4 sweet, firm apples, peeled, cored and cut into thin wedges
- 3 cups fresh or frozen cranberries
- 2 Tbs. chopped candied ginger
- 1/3 cup thawed, frozen apple juice concentrate
- 2/3 cup unbleached all-purpose flour
- 1/3 cup whole-wheat pastry flour
- 3/4 cup firmly packed light brown sugar
- 4 Tbs. (1/2 stick) cold unsalted butter
Preheat an oven to 400°F. Coat a deep, 2-quart baking dish with canola-oil cooking spray.
Place the apples, cranberries, candied ginger and apple juice concentrate in the prepared baking dish and stir with a rubber spatula to distribute evenly.
In a bowl, using a fork, stir together the all-purpose and pastry flours and the brown sugar. Add the butter and work it into the dry ingredients with the fork until the mixture resembles moist sand. Sprinkle the topping evenly over the filling, leaving a 1/2-inch border uncovered around the edge. Using your fingers, pat the topping firmly to make a crust.
Bake the crisp for 10 minutes. Reduce the heat to 375°F and continue to bake until the fruit is bubbly around the edges of the crust and the crust is nicely browned, 35 to 40 minutes more. Transfer to a wire rack and let cool to lukewarm. Scoop the crisp from the dish onto dessert plates and serve. Serves 8.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).