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Sauteed Apples with Ginger Snap Crumble

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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

Sauteed Apples:

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 


  1. For the ginger snap crumble: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Divide the apples and crumb topping among plates. Top with the whipped cream. Serve immediately.