This easy to make Apple Gingersnap and Crumble, is a recipe that can be called as all-season and for kids too. The best thing about this recipe is that the biscuits are made from scratch, eliminating the need for store bought ones. Furthermore, thanks to the use of butter and olive oil shortening, the biscuits come out super tender and buttery. So break out your baking pans and let’s get started!
GINGERSNAP DUTCH APPLE PIE
- Prep Time: 20 min
- Cook Time: 1 hr
- Total Time: 1 hr 20 min
Jazz up your favorite apple pie with an extra kick of zingy ginger and a buttery gingersnap streusel. This gingersnap dutch apple pie belongs on the Thanksgiving table and every other table too!JUMP
GINGERSNAP DUTCH APPLE PIE
Jazz up your favorite apple pie with an extra kick of zingy ginger and a buttery gingersnap streusel. This gingersnap dutch apple pie belongs on the Thanksgiving table and every other table too!
Gingersnap Dutch Apple Pie
Apple pie is good and all, but have you ever had an apple pie topped with a zingy gingersnap crumble? I mean…I don’t think I’ll ever go back to normal after pie. This gingersnap dutch apple pie is loaded up with zingy ginger, a buttery gingersnap crumble and the flakiest pie crust of all time. And Thanksgiving is only 15 days away, which means you just have to do a trial run of this guy to make sure he’s worthy of the Thanksgiving table.
Spoiler alert. This pie slaps. You’re going to want it on the Thanksgiving table.
What is a gingersnap dutch apple pie?
I’m going to assume that most of us know what apple pie is. But you may not have had a dutch apple pie. Traditional apple pie is made with two buttery pie crusts–one for the bottom and one for the top. But if you’re feeling a little spicy, you can make a dutch apple. A dutch apple pie is basically a normal apple pie, but instead of using a top pie crust, you top the apple filling with a buttery crumb topping instead…or is in this case a gingersnap crumb topping. It’s perfectly spiced, packed full of ginger and juicy apple flavor.
What kind of apples should you use to make apple pie?
When I’m baking with apples I generally prefer to use granny smith because they’re tart enough that your gingersnap apple pie won’t taste cloyingly sweet and they hold they’re shape and texture very well without breaking down or getting too jammy. That being said, if you don’t have granny smith apples, you can always use a variety of different kinds, or really whatever apple type you prefer.
Can you sub out fresh ginger in this gingersnap dutch apple pie?
You sure can! Feel free to swap out the ground ginger for some freshly grated ginger to give your pie a little extra pizzaz. You can omit the ground ginger and use a microplane to finely grate 1 Tablespoon of fresh ginger root into your pie filling.
Ginger Snap Crumble:
1/2 cup finely ground ginger snap crumbs (from 10 to 15 cookies processed in a food processor)
1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon fine salt
2 tablespoons unsalted butter, cold
3 tablespoons unsalted butter, cold
4 large pink lady apples, cheeks removed and cut into 1/2-inch slices
3 tablespoons light brown sugar
2 teaspoons minced fresh ginger
1 tablespoon lemon zest plus 2 tablespoons lemon juice
1 teaspoon pumpkin pie spice
Unsweetened whipped cream, for garnish Add to Shopping List
- For the ginger snap crumble: Preheat the oven to 350 degrees F.
- Combine the ginger snap crumbs, flour, sugar and salt. Using your fingers, work in the pieces of butter. Large clumps will form; this is what you want. Spread onto a baking sheet and bake until golden brown, 12 to 15 minutes.
- For the sauteed apples: Meanwhile, over medium heat, melt the butter in an enameled cast-iron skillet over medium heat until golden in color, about 2 minutes. In a large bowl, combine the apples, brown sugar, ginger, lemon zest, juice and pumpkin pie spice. Toss to coat all the apples. Add the apple mix to the skillet and saute until tender, 8 to 12 minutes. Remove from the heat.
- Divide the apples and crumb topping among plates. Top with the whipped cream. Serve immediately.
- 2 Tbs. unsalted butter or margarine
- 2 tart apples, unpeeled, cored and thinly sliced
- 1/2 cup apple juice
- 1/3 cup granulated sugar
- 2 Tbs. grated fresh ginger
- 1 tsp. ground cinnamon
- 2 cups dried apple slices
- 1/4 cup candied ginger, finely chopped
- 20 gingersnaps, crushed, plus whole gingersnaps for garnish, if desired
- 1 cup low-fat vanilla yogurt
1. Heat butter in skillet over medium-high heat. Sauté fresh apple slices 5 minutes, or until tender. Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
2. Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
3. Sprinkle bottom of 2-qt. bowl with 1/2 cup crushed gingersnaps. Stir remaining crumbs into apple mixture. Layer apple mixture and yogurt in bowl. Garnish with whole gingersnaps, if desired.
- Carbohydrate Content70 g
- Cholesterol Content14 mg
- Fat Content7 g
- Fiber Content5 g
- Protein Content4 g
- Saturated Fat Content3 g
- Sodium Content210 mg
- Sugar Content38 g