Making my way through the pile

And now, the obligatory apple crisp recipe.  I mean, come on - if you go apple picking and pick enough apples to fill up your car, you've got to go through the usuals.

So to make it interesting, you have to add a little something special.  Like crystallized ginger.  Mainly because I happened to have some in the pantry :)

Love it.  And SO easy.

I'm guessing apple turnovers will be next.  Stay tuned.

Apple Crisp with Crystallized Ginger Topping
from Heavy Table

5 cups peeled, cored and diced apples (I used Macoun)
1 tablespoon sugar
1 tablespoon flour

For the topping:
3/4 cup flour
3 tablespoons brown sugar
1 tablespoon sugar
2 teaspoons crystallized ginger, finely chopped
1/4 teaspoon salt (do not use if using salted butter)
1/4 teaspoon cinnamon
4 tablespoons butter, cut into small pieces

Preheat oven to 375 degrees.  Pile apples into an 8x8 baking pan.  Top with crisp topping (see directions below) and bake for approximately 40 minutes, or until topping is golden brown and fruit is bubbling.

To make topping:
Mix all ingredients except butter in a bowl.  Add butter and work in with fingers until mixture is crumbly.  Chill until ready to use.  Can be made ahead and refrigerated for a week, or frozen for 2 months.

Serves 6.