Wednesday, February 8, 2012

Triple-Ginger Apple Crisp

I still cannot believe how early I used to wake up in order to go to high school. It was dark, and it usually remained dark as I waited outside for the school bus, which was a more entertaining choice than driving to school alone.

In my adult life, I feel like I never have enough time, and breakfast usually consists of scarfing part of a banana in the car, making a green smoothie, or totally forgetting to eat and then rooting around for the lone, slightly crushed granola bar I just know I must've stashed somewhere in my desk.

But back then as a ravenous teenager, I always had some sort of nice, sit-down breakfast. My mom catered to us in the morning and let Lindsey demand orange juice delivery and multiple wake-up calls before she stumbled downstairs with her blankets in tow in order to sleep further on the kitchen floor. My own indulgence was always breakfast with just me at the kitchen counter with some eggs and grits, French toast, or a bowl of apple crisp, one of the mainstays.

I love making it now and then these days, even though I'll always think my mom's version is better. It's so easy to put together on a slow morning or to set up the night before and refrigerate overnight before baking. This time around, I made it vegan and also added ginger x 3 for an extra kick.

Triple-Ginger Apple Crisp


10 Granny Smith apples (peeled and sliced into inch-long chunks) 
juice of one lemon (about 1 tablespoon)
1/4 cup vegan cane sugar
1/4 cup light brown sugar

1/2 tablespoon Earth Balance with olive oil (for pan)

Preheat oven to 375 degrees. Combine all filling ingredients well. Butter a shallow baking dish and then pour filling into it. Set aside.

Crumble Topping:

1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup Earth Balance olive oil margarine
4 small pieces of crystallized ginger (minced)
1 teaspoon grated fresh ginger
1/2 teaspoon powdered ginger
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon Maldon salt
1/3 cup olive oil margarine
1 tablespoon olive oil (for drizzling)

Honeyed Yogurt

1/2 cup Greek yogurt
2 tablespoons honey
1/4 teaspoon lemon zest

Whisk together and use to top the warm crisp. 

Combine all dry ingredients from oats to salt and stir. Break up margarine into small pieces and incorporate this into the dry mix. Spread topping across the pan of apple filling and then drizzle it with olive oil; it's also good to sprinkle it with a little more salt to counter the sweetness. Bake at 375 degrees for 35-45 minutes to an hour; the topping will brown and the apples will bubble when it's ready. Set it aside for at least 15 minutes to cool. Top with Honeyed Yogurt. 


  1. I ate a third of this dish as it set on the counter cooling--yum!

    One thing I noticed, I ended up adding 1/2 cup more rolled oats than stated because I love oats and felt like it needed more. The other ratios seemed right.

    I usually thinly slice the apples, but followed your recipe and did one by one inch chunks. I have to say, I like the apple chunk bite versus the thinly sliced. Plus, the thinly sliced is easy to burn or overcook.

    The timing was exact. I pulled it out of the oven at 35 minutes and the apples were cooked thoroughly but not mushy. The honeyed yogurt is a definite kid pick! Very nice way of topping without overwhelming the flavor of the crisp. Instead of using the word spread when saying spread thectopping...I think you should write, crumble.

    Love the crystalized ginger--every few bites, you get a surprise.