Ingredients
-
5 McIntosh Apples
-
1 Lemon Juice
-
Generous pinch of Kosher Salt
-
1 teaspoon real Vanilla Extract
-
1 tablespoon ground Cinnamon
-
1 teaspoon ground Ginger
-
½ teaspoon ground Allspice
-
½ cup (110 g) lightly packed light Brown Sugar
-
3 tablespoons all-purpose Flour
-
¼ cup (35 g) golden Raisins
-
1 tablespoon Unsalted Butter
-
Gingersnap-Walnut Topping
-
18 to 20 Gingersnaps
-
¾ cup (85 g) Walnuts
-
4 tablespoons Unsalted Butter
Directions
Sweet-tart McIntosh apples are coarsely mashed with fragrant spices, lemon, and brown sugar while they’re still raw, which incorporates delicious layers of flavor and a delightful mashed texture lurking beneath the gingersnap and walnut crust. Delicious warm, room temperature, or even cold, this will become a favorite in your autumn baking repertoire.
Steps
|
1
Done
|
Preheat oven to 350° F (175° C). In a large bowl, combine the apples with the lemon juice and toss, coating immediately to prevent discoloration. Add the salt, vanilla, cinnamon, ginger, allspice, brown sugar, and flour; stir to combine. Mash with a manual masher, pressing down firmly to break up the fruit into smaller chunks. Stir in the raisins. Butter a 1-½-quart (1.5-l) ovenproof casserole dish with the butter. Pour apple mixture into the dish and spread with wooden spoon to level. |
|
2
Done
|
Gingersnap-Walnut ToppingIn the bowl of a food processor fitted with a metal blade, process the gingersnaps, walnuts, and butter until fully incorporated and the consistency of sand. Spread over the apple mixture and level with a spoon. Bake, uncovered, for 25 minutes. Reduce the oven temperature to 325° F (160° C) and continue baking for another 25 minutes, or until the topping is golden brown and the apple juices are just beginning to bubble around the sides. Serve warm, room temperature, or cold. Store, covered, in the refrigerator for up to 3 days. |
