Ginger Apple Fruit Crisp with Vanilla Sauce

makes 8 servings

Crisp:
8 medium apples, peeled, sliced, about 8 c./2 L
1 c. (250 mL) fresh cranberries
1/4 c. (60 mL) granulated sugar
1/4 c. (60 mL) chopped crystallized ginger
2-1/2 Tbsp. (37 mL) cornstarch
1/2 tsp. (3 mL) ground cinnamon

Topping:
2/3 c. (175 mL) large-flake rolled oats
1/2 c. (125 mL) all-purpose flour
1/2 c. (125 mL) coarsely chopped pecans, toasted
1/3 c. (75 mL) packed light brown sugar
1/2 c. (125 mL) chilled unsalted butter
Vanilla Sauce:
2 eggs
1/3 c. (75 mL) granulated sugar
Pinch of salt
2 c. (500 mL) 1% milk
1 tsp. (5 mL) vanilla

Preheat oven to 350°F (180°C). Lightly grease a 2 L baking dish or 8 (3/4 c./175 mL) individual ramekins. To make crisp: Combine crisp ingredients in a large bowl. Gently toss together just until mixed. Spoon entire mixture into prepared baking dish or divide evenly among ramekins. Lightly press down. Mixture will appear quite full. To make topping: combine oats, flour, pecans and sugar. Stir to blend. Cut butter into cubes and work into dry mixture with your fingertips until mixture becomes quite crumbly. Spoon evenly over apples in baking dish or divide evenly among ramekins. Bake for 50 minutes or until apples appear almost soft when tested with a cake tester. Remove dish(es) to a rack to cool. Cover and ­refrigerate if not serving right away. To make sauce: Combine eggs, sugar and salt in a mixing bowl. Whisk until blended. Heat milk in a saucepan just until bubbles begin to break at the sides of the pan. Gradually whisk warmed milk into egg mixture, whisking constantly. Return to saucepan. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 8 minutes. Pour sauce through a fine mesh sieve into a clean bowl. Stir in vanilla. Cover surface with plastic wrap and refrigerate until chilled. Sauce will keep covered in the refrigerator for up to 2 days. Serve the crisp cold, or heat in a 350°F (180°C) oven, uncovered, for 20 minutes. Serve hot with chilled Vanilla Sauce.  

Calories: 430; Protein 5.9 g; Carbohydrate 64.9 g; Fibre 4.3 g; Fat 18 g/serving with 2 Tbsp. (30 mL) sauce

< return to gourmet recipes