December 1, 2012 The Apple of my Eye (or sweet tooth…)
This is easily one of the best apple desserts I’ve ever made. It was tart, but not sour; spiced, but not spicy; soft, but not mushy; in other words, it was near perfect. Food and Wine recommends serving with a scoop of vanilla ice cream, but I opted to serve it with a generous scoop of Jeni’s ‘Salty Caramel’ ice cream instead — it was a fantastic addition.
Apple Crisp with Sweet Ginger and Macadamia Nuts – Food and Wine Magazine
- 1 1/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
- 3/4 cup macadamia nuts, finely chopped
- 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
- 1/3 cup finely chopped crystallized ginger (2 ounces)
- 1/2 cup granulated sugar
- Finely grated zest and juice of 1 lime
- Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined.
- In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.