Double-Ginger Apple Crisp

Four traditional Asian ingredients—fresh ginger, candied ginger, sesame seeds, and a splash of rice vinegar—make this delicious crisp the perfect ending to an Asian meal.


1/3 cup plus 1 Tbsp. melted butter, divided, and butter for pan
5 tart apples, such as Granny Smith (about 2 pounds)
2 Tbsp. NAKANO Natural Rice Vinegar
1 Tbsp. minced fresh ginger 
1/2 cup plus 1/3 cup packed brown sugar, divided
1/3 cup plus 1/4 cup flour, divided
3/4 cup old-fashioned rolled oats
3 Tbsp. sesame seeds
2 Tbsp. minced candied ginger
Vanilla ice cream


Preheat oven to 350 degree F.  Butter an 8x8x2-inch baking pan.

Peel, core, and cut the apples into thin slices; put into a large bowl.  Toss with the rice vinegar and fresh ginger.  Sprinkle with 1/2 cup sugar, 1/4 cup flour, 1 tablespoon butter, and a dash of salt; toss to coat the apples. Spoon apples evenly into the bottom of the buttered baking pan; set aside. 

In a medium bowl, toss together the oats, sesame seeds, candied ginger, remaining 1/3 cup sugar, remaining 1/3 cup flour, and a dash of salt.  Mix in the remaining 1/3 cup butter with a fork until ingredients are moistened.  Sprinkle over apples and press gently.  

Bake until the apples are tender and the topping is golden brown, about 1 hour.  Cool 10 minutes before serving. Serve warm with vanilla ice cream.

Makes 4 to 6 servings.


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Double-Ginger Apple Crisp
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