½ cup all-purpose flour
¼ cup sugar
3 tablespoons brown sugar
1 cup coarsely chopped gingersnap cookies
⅛ teaspoon ground ginger
3 tablespoons oil
Filling
6 large apples, peeled, halved, cored, and sliced into ¼-inch-thick slices
1 tablespoon lemon juice
⅓ to ½ cup sugar (depending on sweetness of apples)
2 tablespoons cornstarch
- Preheat oven to 350°F. Sift together flour, sugar, brown sugar, cookie crumbs, and ginger. Stir in oil until crumbs form.
- In an 8-inch round baking dish, mix apples, lemon juice, salt, and cornstarch together.
- Sprinkle gingersnap cookies over fruit. Set the crumble on a foil-lined baking sheet and bake for 45 minutes, until you see juice bubbling through the crumbs.
Yield: 1 crisp
The Ginger Crumb
This recipe calls for gingersnap cookies. Zest makes its own ginger-snap cookies using oil (not margarine) and fresh ginger. My family also love gingersnaps, so this is a great recipe I’d prepare with the extras in the cookie jar. This is how I make my own: In a mixer, beat 1 stick butter or margarine with 3/4 cup brown sugar until fluffy. Add 1 egg and 1 1/2 teaspoons vanilla. Add 1/2 cup molasses. Beat until combined. Add 3 cups flour (white whole-wheat is fine), 1 teaspoon baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and ¼ teaspoon salt. Place dough in a Ziploc bag and refrigerate for 1 hour or up to overnight. Scoop dough onto a parchment-lined baking sheet (optionally, you can roll in Sugar in the Raw). Bake at 350°F for 8 to 10 minutes. —Victoria
