Apple Crisp with Sweet Ginger and Macadamia Nuts

Apple Crisp with Sweet Ginger and Macadamia Nuts

(Adapted from The Cake Crusader)

 

• 1 1/4 cups all-purpose flour

• 1/2 cup packed brown sugar

• 1 teaspoon ground ginger

• 1 teaspoon cinnamon

• Salt

• 1 stick 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

• 1/2 cup granulated sugar

• Finely grated zest and juice of 1 lime

• Vanilla ice cream, for serving

 

1. 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 just until combined.

 

2. 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. Bake for 50 minutes, or until bubbling and golden on top. Let cool for at least 30 minutes. Serve with ice cream if desired.

 

The crisp can be refrigerated overnight and then warmed before serving.