RECIPE

Apple Crisp with Sweet Ginger and Macadamia Nuts

• Recipe by Greg Patent

To make chopping macadamia nuts easy, Patent suggests, put them in a resealable plastic bag and breaking them up with a rolling pin.

• Make-Ahead
• Staff Favorite

Ingredients

1. 1 1/4 cups all-purpose flour
2. 1/2 cup packed dark brown sugar
3. 1 teaspoon ground ginger
4. 1 teaspoon cinnamon
5. Salt
6. 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
7. 3/4 cup macadamia nuts, finely chopped
8. 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
9. 1/3 cup finely chopped crystallized ginger (2 ounces)
10. 1/2 cup granulated sugar
11. Finely grated zest and juice of 1 lime
12. Vanilla ice cream, for serving

Directions

1. Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined.
2. In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.

Make Ahead

The crisp can be refrigerated overnight. Rewarm before serving.