About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Apple Fennel & Walnut Salad with Camembert Souffle | Main | Apple-Chicken Pie with a Cheddar Crust »

Apple Ginger Crisp

By Jan


I love ginger and when I saw it was in an “affinity” group, in the Flavor Bible, with apples and hazelnuts I knew just what I wanted to make.

Recipe: serves 10-12

For the apples:

3 pounds (about 6 medium) Granny Smith apples
3 pounds Macintosh apples
All peeled, cored and cut into about 1 inch chunks.

Zest of 1 LEMON
3 tablespoons fresh LEMON JUICE
1/2 cup white sugar
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 1/2 teaspoons CINNAMON
1/4 cup chopped candied ginger

Put the apples into a large bowl.

Mix the zest and the grated ginger into the lemon juice and pour over the apples. Combine the spices and sugar and mix them, thoroughly, all into the apples. Set aside.

Preheat the oven to 425° while you make the topping.

For the topping:

1 cup all purpose flour
1 cup light BROWN SUGAR
2 tablespoons WHITE SUGAR
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
11 tablespoons UNSLATED BUTTER cut into 1 tablespoon chunks
1/2 cup chopped candied ginger
1 cup hazelnuts (it’s OK to leave the skins on)

I used the food processor but you could easily do this by hand.

Pulse the dry ingredients, a few times, in the food processor, to mix thoroughly.

Add the butter and pulse about 6 more times until the butter is in pea size pieces.

Add hazelnuts and pulse about 6 more times until the hazelnuts are roughly chopped.
Mix in the candied ginger with 2 more pulses.

Put the apples into the bottom of a 4 quart baking dish. (I used a pyrex 10 x 14 one)

Spread the topping evenly over the apples.

Bake for about 50 minutes or until the topping is brown and the apples are bubbling beneath.

Serve warm or a room temperature.


And yes, of course it would be wonderful with a little freshly whipped cream!

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Comments (5)


Boy, I bet this made the house smell good!

I can almost smell it! Sounds delish!


Perfect New England dessert!

Brava Jan!!

Sounds great. I love ginger!

Apple Crisp, always welcome at any time of year, but particularly in fall and winter...adding ginger just sounds like a most wonderful idea. Looks nice and crispy and wonderful!

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This page contains a single entry from the blog posted on October 11, 2011 6:31 AM.

The previous post in this blog was Apple Fennel & Walnut Salad with Camembert Souffle.

The next post in this blog is Apple-Chicken Pie with a Cheddar Crust.

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