APPLE GINGERSNAP CRUMBLE

Apple Gingersnap Crumble image

Easier and homier than an apple pie, this gently spiced crumble feeds a crowd. If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.

Provided by Melissa Clark

Categories dessert

Time 1h

Yield 12 servings

Number Of Ingredients 23

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Ingredients

1/2 cup/100 grams dark brown sugar, plus more to taste
1/3 cup/75 grams granulated sugar, plus more to taste
3 tablespoons/20 grams cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
6 pounds/2 3/4 kilograms apples, peeled and cut into 1/4-inch slices (about 11 large)
1 cup/80 grams fresh or frozen cranberries
2 tablespoons/30 milliliters lemon juice
2 tablespoons/29 grams cold unsalted butter, cubed
2 cups/250 grams all-purpose flour
1 1/4 cups/250 grams dark brown sugar
2 1/2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
1/2 teaspoon finely grated lemon zest
10 tablespoons/142 grams unsalted butter, melted
2 tablespoon/20 milliliters molasses
2 cups/473 milliliters cold heavy cream
1 to 2 tablespoons/7 to 15 grams confectioners' sugar
1 tablespoon/15 milliliters bourbon

Steps:

Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.
Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
Bake for 25 minutes, stirring once halfway through, while you make the topping.
Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.
After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.
Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.
Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners' sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.