Gooey apple pie-like filling with a crunchy gingerbread crumble.
Ingredients
For the filling
5 medium apples, peeled and chopped in half inch chunks
zest of 1 orange
2 tablespoons orange juice
½ teaspoon ground ginger
½ teaspoon ground cinnamon
⅓ cup sugar
pinch of salt
1 tablespoon cornstarch
For the crumble
½ cup butter (1 stick), melted
2 tablespoon molasses
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon baking powder
pinch of salt
⅓ cup dark brown sugar
1 cup flour
Instructions
Preheat oven to 375°F
In a large bowl, stir together all ingredients for the filling.
Pour filling in 8X8-inch pan or divide evenly among 8 individual ramekins.
Wipe out bowl and stir together the melted butter, molasses, ginger, cinnamon, baking powder, and salt. Add brown sugar and flour, and stir until combined. Mixture will be very thick.
Spoon crumble mixture evenly on top of apple filling, allowing it to break into coarse crumbles as you go.
Bake for 20-25 minutes, or until fruit is juicy and bubbling and the topping is firm.
Allow to cool for 15 minutes before serving.
Notes
Notes: This is incredibly comforting served warm with vanilla ice cream, but it's just as good at room temperature by itself or with a dollop of whipped cream.
Store covered in the refrigerator for up to a week. (If you're like me, you'll eat it cold the next morning with greek yogurt.)
Recipe by Work. Cook. Eat. at https://www.workcookeat.com/gingerbread-apple-crumble/