Gingered Apple Crisp

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A thick layer of tender tart apples, with a crunchy sweet and spicy topping, makes this a very yin-yang apple crisp...and a very delicious one as well! (slightly adapted from the pacific northwest/ williams-sonoma new american cooking.) note: the original recipe called for 8 tablespoons of butter and no light olive oil. i've made it with all butter, and with the butter-light olive oil combination, and both ways work well.

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Steps

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Preheat oven to 375 degrees.

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Lightly grease an 8 x 8 inch glass baking dish.

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Prepare granny smith apples: peel , quarter , core , and cut lengthwise into 1 / 4 inch thick slices.

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Then place in prepared baking dish.

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In a large mixing bowl , stir together whole wheat pastry flour , rolled oats , light brown sugar , ground cinnamon , salt , sliced almonds , and chopped crystallized ginger.

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Using 2 knives , or a pastry blender , cut in unsalted butter until well distributed.

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Stir in light olive oil.

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Mixture should be crumbly.

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Evenly distribute topping mixture over apples.

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Bake crisp for 55 minutes.

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Or until apples are cooked through , and topping is light brown.

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Transfer baked crisp to a wire rack to cool a bit before serving.

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Serve warm.

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Ingredients

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granny smith apples, whole wheat pastry flour, rolled oats, light brown sugar, ground cinnamon, salt, sliced almonds, crystallized ginger, unsalted butter, light olive oil