Recipe information
Yield
Makes 4 Servings
Ingredients
FILLING
4
medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes.
1
/2 cup dried sweetend cranberries
1
/2 cup sugar
3
tablespoons minced crystallized ginger
1
tablespoon all purpose flour
TOPPING
1
/3 cup (packed) dark brown sugar
1
/4 cup all purpose flour
1
/4 cup old-fashioned oats
1
teaspoon ground ginger
1
teaspoon ground cinnamon
1
/4 teaspoon salt
1
/8 teaspoon ground cloves
1
/4 cup (1/2 stick) chilled, unsalted butter, cut into 1/2-inch cubes
2
/3 cup toasted pecans, coarsely chopped
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Preparation
FILLING:
Step 1
Preheat oven to 375°F. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes.
TOPPING:
Step 2
Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips.
Step 3
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.