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Deep-Dish Minced Apple Crisp

Source of Recipe

See Website Belos


Recipe Introduction

Candied ginger gives the mincemeat a zesty zing along with the digestive benefits desirable after a big meal. A deep baking dish will keep the filling moist and juicy, while the combination of McIntosh and Granny Smith apples will have sweet & tart flavors mingling in your mouth.

Recipe Link: www.compassionatecooks.com/r/deep.htm

List of Ingredients

Mincemeat

1/2 cup golden raisins (optional)
1/3 cup raisins (optional)
1/4 cup finely chopped crystallized or candied ginger
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup orange-flavored liqueur (or 1/3 cup water)

Apple Crisp

4 McIntosh apples
6 Granny Smith apples
2/3 cup unbleached all-purpose flour
2/3 cup whole wheat pastry flour
1/2 cup dried sucanat
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
3 tablespoons vegan margarine (Earth Balance highly recommended!)


Recipe

Combine golden raisins, raisins, ginger, nuts, cinnamon, allspice, and cloves in medium bowl. Add liqueur and soak mixture for 20 minutes to one hour.

Preheat oven to 400 degrees. Coat deep 3-quart baking dish with nonstick spray and set aside. Peel, halve, and core apples. Cut into 1/2-inch cubes; there will be about 12 cups. Place apples in a large bowl. Add mincemeat, and its soaking liquid, and toss to combine with apples. Heap apple mixture into baking dish.

For topping, stir together flours, sucanat, walnuts, and cinnamon with fork in a medium-sized mixing bowl. Work in margarine with fork, then with your fingertips, until topping has the texture of moist brown sugar. Sprinkle evenly over apples, covering them completely.

Bake apple crisp in middle of oven for 10 minutes. Reduce heat to 375 and bake until apples are tender but still hold their shape and topping is well browned, 35 to 40 minutes. Serve warm or at room temperature.