Gingerbread Apple Crisp
This Gingerbread Apple Crisp transforms the traditional apple dessert into something extraordinarily special with the addition of classic gingerbread spices and a perfectly crunchy topping, bridging the gap between Thanksgiving's apple pie traditions and Christmas's gingerbread charm in one deliciously simple dish.
Equipment
- 9x13-inch Baking Dish or 10-inch Cast Iron Skillet
- Pastry Cutter
- Mixing Bowls
Ingredients
Apple Filling
- 6 medium Honeycrisp apples about 3 pounds, peeled, cored, and sliced ¼-inch thick
- 1/4 cup granulated sugar can substitute coconut sugar for a deeper flavor
- 2 tablespoons molasses use blackstrap for stronger gingerbread flavor
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 pinch salt
Gingerbread Crumble Topping
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour or substitute oat flour for gluten-sensitive options
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup butter cold and cubed (or coconut oil for dairy-free version)
- 1/4 cup molasses
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a 10-inch cast-iron skillet.
- In a large bowl, combine the sliced apples, granulated sugar, molasses, flour, lemon juice, cinnamon, ginger, cloves, nutmeg, and salt. Toss gently until the apples are evenly coated with the spice mixture.
- In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon, ginger, cloves, allspice, and salt. Using a pastry cutter or your fingertips, work the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle the molasses over the crumble mixture and gently fold until incorporated.
- Transfer the apple mixture to your prepared baking dish, spreading it into an even layer. Sprinkle the gingerbread crumble topping evenly over the apples, making sure to cover the entire surface. Avoid pressing down on the topping.
- Bake in the preheated oven for 45-50 minutes, until the filling is bubbling at the edges and the topping is golden brown and fragrant. If you notice the topping browning too quickly, loosely cover the dish with aluminum foil for the remaining baking time.
- Remove from the oven and allow to cool for at least 15 minutes before serving. This resting period is crucial as it allows the filling to thicken and the flavors to intensify.
Notes
- For a sweeter crisp, use Honeycrisp, Pink Lady or Braeburn apples.
- For a less sweet version, use Granny Smith apples.
- The crisp can be made up to 24 hours in advance and refrigerated unbaked. Bring to room temperature for 30 minutes before baking.
- The topping can be prepared up to 3 days in advance and stored separately in the refrigerator.
- For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Don't skip the lemon juice - it prevents apple browning and balances the sweetness.
- For a less sweet version, use Granny Smith apples.
- The crisp can be made up to 24 hours in advance and refrigerated unbaked. Bring to room temperature for 30 minutes before baking.
- The topping can be prepared up to 3 days in advance and stored separately in the refrigerator.
- For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Don't skip the lemon juice - it prevents apple browning and balances the sweetness.
Nutrition
Calories: 375kcalCarbohydrates: 68gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 175mgFiber: 5gSugar: 42gVitamin C: 15mgIron: 8mg
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