RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3191
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| Recipe Name: |
Apple and Cranberry Crisps with Ginger-Pecan Topping - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$3.51
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This recipe can be doubled and baked in a 13x9x2-inch baking dish. To toast pecans, preheat the oven to 350 degrees. Spread the pecans in a single layer on a rimmed baking sheet. Bake until slightly darkened, about 8 minutes.
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Ingredients:
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Directions:
For filling:
Preheat oven to 375 degrees. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix apples, cranberries, white sugar, crystallized ginger and 1 tablespoon flour 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 brown sugar, remaining flour, oats, ground ginger, cinnamon, salt and cloves 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. |
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| Nutrition per Serving: |
| Calories: |
758 |
Total Carbs: |
124.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
25.0 |
Fat: |
33.0 |
Protein: |
6.13 |
| Fiber: |
5.75 |
Sodium: |
192.66 |
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