Molasses Gingerbread Apple Betty

Serves 6 · 20 min prep · 55 min cook

Ingredients

• 2.25 lb baking apples
• 1/2 cup dark brown sugar
• 3 tbsp unsulphured molasses
• 2 tsp ground ginger
• 1.5 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1.25 cups all-purpose flour
• 1/4 cup granulated sugar
• 10 tbsp cold unsalted butter
• 1 tsp fresh ginger, grated
• 3/4 tsp kosher salt
• 1/2 cup heavy cream for serving

Instructions

1. 1Heat the oven to 350°F and grease an 8-by-8-inch baking pan with a thin film of butter.
2. 2Peel and core the apples, then cut them into rustic 1/2-inch chunks that will soften without turning to mush.
3. 3In a mixing bowl stir the apple chunks with dark brown sugar, molasses, ground ginger, cinnamon, cloves, grated fresh ginger, and half the salt until the fruit is sticky and fragrant.
4. 4Tip the spiced apple mixture into the prepared pan and level the top with a spatula.
5. 5For the gingerbread crumb, whisk flour, granulated sugar, and remaining salt together in a clean bowl.
6. 6Cut in the cold butter with a fork or pastry blender until the mixture looks like damp sand with a few larger butter bits remaining.
7. 7Sprinkle the gingerbread streusel generously over the apples, pressing very lightly so it adheres but stays loose and craggy.
8. 8Bake 50 to 55 minutes until the topping is firm and deeply browned at the edges and a knife slides easily through the apples.
9. 9Cool on a wire rack for 20 minutes; the molasses will thicken into a glossy syrup the fruit.
10. 10Portion into bowls and drizzle each serving with a spoonful of cold heavy cream that melts into the warm spiced filling.