Apple and Cranberry Crisps with Ginger-Pecan Topping
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup all purpose flour
- 1/8 teaspoon ground cloves
- 1/2 cup sugar
- vanilla ice cream
- 1 teaspoon ground ginger
- 1 tablespoon all purpose flour
- 1/4 cup old-fashioned oats
- 1/2 cup dried sweetened cranberries
- Carbohydrate 89 g(30%)
- Cholesterol 31 mg(10%)
- Fat 24 g(37%)
- Fiber 8 g(31%)
- Protein 4 g(8%)
- Saturated Fat 8 g(42%)
- Sodium 166 mg(7%)
- Calories 570
PreparationFor filling: Preheat oven to 375°F. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes. Meanwhile, prepare topping: Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips. Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream. Test-kitchen tip:
PreparationFor filling: Preheat oven to 375°F. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes. Meanwhile, prepare topping: Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips. Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream. Test-kitchen tip:
