Apple Ginger Crisp with Oats

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 6 medium firm apples (mix of Honeycrisp and Braeburn)
• 1 tbsp grated fresh ginger root
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 tsp ground ginger
• 6 tbsp unsalted butter, cold and cubed
• 1 pinch of kosher salt

Instructions

1. 1Preheat the oven to 350°F. Peel, core, and slice the apples into even 1/4-inch wedges so they cook uniformly.
2. 2Toss the apple slices in a large bowl with the grated fresh ginger, granulated sugar, cinnamon, lemon juice, and cornstarch until every piece is lightly coated.
3. 3Transfer the fruit mixture to a 9-inch deep-dish pie plate or 8-inch square baking dish and spread it into an even layer.
4. 4In a separate bowl, combine the oats, flour, brown sugar, ground ginger, and salt. Add the cold butter cubes and rub them in with your fingertips until the mixture forms coarse, pea-sized clumps.
5. 5Scatter the oat topping evenly over the apples, covering the fruit completely without packing it down.
6. 6Bake on the center rack for 40 to 45 minutes until the topping is deep golden and the fruit juices bubble thickly the edges.
7. 7If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
8. 8Cool the crisp on a wire rack for at least 15 minutes so the juices set slightly, then scoop into bowls while still warm.