Warm Apple and Plum Crisp with a Ginger Snap Crust is a quick yet delicious comforting classic dessert
By Betty Rosbottom
Although the terminology is sometimes fuzzy, according to Richard Sax, author of "Classic Home Desserts," a crisp is baked fruit topped with a "rubbed' mixture of butter, sugar, flour and sometimes nuts, while a crumble is covered with oats, butter, flour, and brown sugar. Either way, these popular desserts lend themselves to variation.
Take the apple and plum crisp featured here. The fruits that make up the filling are seasoned traditionally with sugar, cinnamon and lemon, but the topping is more inventive. An unusual addition of crushed ginger snap cookies and ground ginger is combined with butter, flour, sugar and almonds.
Like most crisps, this one is perfect for entertaining since it can be baked several hours ahead, then reheated. Garnish it with scoops of vanilla ice cream or be more adventurous. I found a ginger gelato at a local market, which paired beautifully with this comforting dessert.
WARM APPLE AND PLUM CRISP WITH A GINGER SNAP CRUST
Peel, core and cut the apples into 1-inch pieces. Halve the plums lengthwise, remove pits, and cut lengthwise into 1/2-inch slices. Place fruit in a medium bowl and toss with sugar, cinnamon and lemon juice. Spread mixture in the prepared baking dish.
For topping, mix together flour, ginger snap crumbs, almonds, sugar and ginger in a medium bowl. Add butter and rub into dry ingredients using your fingertips, until mixture resembles pea-sized clumps. Sprinkle mixture evenly over fruit.
Bake until fruit is tender and bubbling and topping is well browned, 35 to 40 minutes. Cool 10 minutes. (The crisp can be prepared 4 hours ahead; leave uncovered at room temperature. Reheat in a preheated 350 F oven to warm, 15 minutes or longer.)
Sprinkle crisp with confectioner's sugar and garnish the center with a few mint sprigs. Serves with scoops of ice cream.
Note: For cookie crumbs, place ginger snaps in a food processor and pulse until cookies are coarsely ground. I used Nabisco brand and needed 6 to 8 cookies to yield 1/3 cup.
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To comment, please click here. © 2013, Betty Rosbottom Distributed by Tribune Media Services Inc.
To comment, please click here.
© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .