Apple Crisp with Crystallized Ginger Topping

Katie Cannon / Heavy Table
Katie Cannon / Heavy Table

This apple crisp is enhanced with a subtle spiciness by adding crystallized ginger to the topping. Crystallized ginger — ginger pieces that have been boiled in simple syrup then baked in the oven and coated in sugar — can be made at home or purchased. 

Apple Crisp with Crystallized Ginger Topping
serves six
adapted from The Art of Simple Food by Alice Waters

5 c  baking apples

Katie Cannon / Heavy Table
Katie Cannon / Heavy Table

1 tbsp sugar
1 tbsp flour
Peel, core, and slice apples and toss with sugar and flour. Pile the fruit into an 8×8 baking dish and top with crisp topping (recipe below). Bake in a 375°F oven for 40 minutes (rotate once or twice while cooking for an even browning) or until the crisp topping is golden brown and the fruit is bubbling in the dish.

Crystallized Ginger Topping
¾ c flour
3 tbsp brown sugar
1 tbsp granulated sugar
2 tsp crystallized ginger, finely chopped
¼ tsp salt (leave out if using salted butter)
¼ tsp cinnamon
4 tbsp butter, cut into small pieces

Mix all ingredients except butter in a bowl. Work the butter into the flour mixture with your fingers just until the mixture comes together and has a crumbly, but not sandy, texture. Chill until ready to use. Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.


  1. Kathy

    Baked in the oven? Interesting. The crystallized ginger I made last year was a boil-three-times process involving both water and sugar syrup. The ginger itself is delicious and better than any storebought, and I kept the ginger syrup to use in smoothies, yogurt, mixed drinks, and other recipes. Definitely a win-win proposition.

    Thanks for this recipe! I may make it this weekend.

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