Ginger Apple Crisp Recipe
Ingredients
| 1/3 cup corn flake crumbs | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| 3 tablespoons Pillsbury BEST All Purpose or Unbleached Flour | ||
| 2 tablespoons chopped crystallized ginger or 1 teaspoon ginger | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Apples | 6 Cup (16 tbs), thinly sliced | |
| Sugar | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
Directions
Preheat oven in Convection Bake to 400°F (*375°F).
Spray 2-quart casserole with nonstick cooking spray.
In small bowl, combine corn flake crumbs, brown sugar, flour and ginger. Mix well. Add margarine. Stir until well mixed.
Place apples in sprayed casserole. Add sugar and lemon juice. Toss to coat.
Sprinkle apples with crumb mixture. Press gently.
Convection Bake for 25 to 30 minutes or until apples are tender and mixture is bubbly.
Cool slightly. If desired.
Spray 2-quart casserole with nonstick cooking spray.
In small bowl, combine corn flake crumbs, brown sugar, flour and ginger. Mix well. Add margarine. Stir until well mixed.
Place apples in sprayed casserole. Add sugar and lemon juice. Toss to coat.
Sprinkle apples with crumb mixture. Press gently.
Convection Bake for 25 to 30 minutes or until apples are tender and mixture is bubbly.
Cool slightly. If desired.
Chef
