Apple Gingersnap Crumble

After our annual apple picking excursion at Watson Farms, our thoughts naturally turned to what to do with all of the Golden Delicious and Cortlands that we took home. I found this hearty crumble with warm gingerbread flavours, and made it twice.

This recipe definitely feeds a crowd: the yield is 12 servings, and it works out to a half pound of apple per person. The filling has a bit of cranberry for flavour and colour, and is dumped into a big dish:

Look how high the apples mound:

After 25 minutes in the oven, the apples start to give up some of their juices and the pile starts to compact:

While the apples are baking, you can make the topping. So many delicious things go into it: ginger, cardamom, cloves, lemon zest, molasses! There is a generous amount of topping and it browns very deeply in the oven.

What a great crumble, so warm and satisfying! The leftovers don’t hold that well as the topping absorbs the moisture very quickly. But it was still yummy all mushed together.