Happy Valentine’s Day! (A little early.) My mother-in-law gave me these beautiful La Creuset heart-shaped ramekins, and they are perfect for sharing a dessert with your sweetheart. I love an apple crisp, but this one has a little bit of crystallized ginger which adds a lovely warm spice to the dessert. Top with a swirl of whipped cream or serve with vanilla bean ice cream.
adapted from: Food + Wine
¼ cup + 1 tablespoon all-purpose flour
2 tablespoons dark brown sugar, packed
¼ teaspoon ground ginger
¼ teaspoon cinnamon
2 tablespoons cold, unsalted butter, cut into pieces
3 tablespoons sliced almonds, roughly chopped
2 Granny Smith apples peeled, cored, and thinly sliced or chopped
4 teaspoons finely chopped crystallized ginger
2 tablespoons granulated sugar
¼ teaspoon lime zest
2 teaspoons lime juice
Position a rack in the lower third of the oven and preheat to 400. Butter two ramekins. (You made need more than 2 ramekins, depending on their size.) In a small food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and a pinch of salt. Add the butter and pulse until it is the size of small peas. Add the almonds and pulse twice, just until combined.
In a bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, and lime juice.
Spread the apples into two baking ramekins. Sprinkle the topping over the apples and press gently.
Bake for 40-50 minutes, until bubbling and top is golden. Let cool for a bit and serve with ice cream or top with whipped cream.