Tag Archives: ginger

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Gingerbread Cake with Lemon-Ginger Cloud Frosting

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What can I say about this cake?

It’s a pretty, delicious, mess.

See, the heady spices of the ginger go so amazingly well with the super-light lemon-ginger frosting. But, slicing it is a test of patience for sure. This cake don’t slice pretty, it just is what it is. It’s one of those cakes that leans toward the rustic with it’s appearance and slice-ablility. The flavors are magic–I mean, citrus and spice is so magical! The cake is full of warm and fragrant spice–it’s sturdy and totally holiday appropriate. The frosting is like eating a lemony, gingered, tangy cloud. It just melts on the tongue and the tarteness of the curd cuts through the rich spice of the cake. The flavors are all the best parts of the season and I could totally see this cake as part of a holiday spread, in all its messy glory.

Gingerbread Cake

Makes 1, 8inch round cake. 

Adapted from this recipe. 

1 stick (4 ounces) unsalted butter, melted and cooled to room temp.

1/2 cup buttermilk

2 eggs

1/2 cup molasses

1/2 cup sugar

2 teaspoons vanilla

1 Tablespoon fresh grated ginger

2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground, dried ginger

1 teaspoon cinnamon

1/2 teaspoon black pepper

1/2 teaspoon ground cardamom

1/4 teaspoon allspice

1/4 teaspoon nutmeg

Preheat oven to 350*F, grease an 8inch round cake pan and line the bottom with parchment. Set aside.

Melt butter–in a saucepan or microwave. Set aside to cool.

In a medium bowl whisk together the buttermilk  eggs, molasses, sugar, vanilla, and ginger. Whisk in the cooled butter, mix well to combine.

In large mixing bowl, whisk together the flour, baking powder, baking soda, salt ginger, cinnamon, pepper, cardamom, nutmeg, and allspice. Pour the wet ingredients into the dry mixture and whisk until just combined and there are no longer any dry streaks of flour. Scrape the batter into the prepared pan and bake in the center of the oven for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool one a rack for 10 minutes before turning out and cooling completely. Can be stored wrapped well in plastic for 3 days.

Lemon-Ginger Curd

adapted from Baking: From My Home to Yours

1 Tablespoon fresh grated ginger

3/4 cup fresh lemon juice

1 1/4 cups sugar

6 egg yolks

1 egg

pinch of salt

6 Tablespoons unsalted butter

Combine everything in a saucepan and whisk to break up eggs. Whisk over medium-low heat, until butter is melted and everything is well combined. Continue to whisk over med-low heat until the curd has thickened and coats the back of a spoon. Curd will thicken a bit as it cools. Scrape the curd into a mesh sieve over a bowl, press the curd through the sieve. Press plastic wrap onto the surface of the curd. Cool to room temperature and then cool in the refrigerator until ready to use. Can be stored, covered well in the refrigerator, for about 1 week.

Seven Minute Frosting

adapted from Smitten Kitchen

This frosting is best the day it is made. 

2 large egg whites

2 Tablespoons pure maple syrup

2 Tablespoons corn syrup

1/2 cup sugar

2 Tablespoons water

2 teaspoons vanilla extract

Combine all the ingredients in a heatproof mixing or mixer bowl, set over a pan of simmering water and whisk quickly and continuously until the mixture begins to get light in color, foamy, no longer has any sugar granules when rubbed between two fingers, and is just hot to the touch. Remove the bowl from the pan of water and beat with an electric mixer or stand mixer with the whisk attachment for about 6-7 minutes or until the frosting is bright white, light, and holds a stiff peak.

To Assemble:

For the Lemon-Ginger Cloud Frosting, take about 1/3 of the Seven Minute Frosting and whisk it with 4 Tablespoons of lemon curd. Fold the frosting/curd mixture into the remaining Seven Minute Frosting.

When I next make this cake, I will definitely not cut it into layers. Cut your cake into layers, if desired, and create a dam using the Lemon Cloud Frosting about 1/4 inch from the edge of the cake using a piping bag. Fill the center with lemon curd. Top with second layer, chill to set up. Since, I am not going to do this layer thing again, I would do the same thing with the frosting dam and curd, but on top of the cake. Then, cover the top with the remaining Lemon-Ginger Cloud Frosting. It’s pretty messy, but this cake is best at room temperature. It would be nice to frost it just before serving.

 

 

 

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Oatmeal Cherry Cookies w/ Chocolate Chips + Walnuts

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I made these cookies for my mom.

Well, I made the recipe for my mom so she’d have something to bake for my aunt’s annual holiday cookie party. In her usual fashion, my mom doesn’t want to bake anything.

To quote her, “I hate-dat-dang-baking…”(to get the full effect, say it in one word, in your head like a scolding-Korean-mother would).

What she really wants is to bribe one of her baking-friendly pals into make something totally cute and delish for her… except, according to my aunt, that is cheating. And, my aunt is totally right! You cannot show up to a cookie party with another persons baked goods–it’s a tragic holiday charade. I told mom to suck it up and get to baking! Usually moms dole out the tough love, but sometimes adult-daughters have to step it up.

So, after figuring out what my moms dream cookie would be–something chewy and oat-y, with mix-ins, and the possibility of sandwiching some cream cheese frosting between two–I came up with these lightly spiced, chewy oatmeal cookies full of dried fruit, nuts, and chocolate. It also had to come together quickly and with the least amount of fuss possible–since my mother thinks  the no-bake, rice krispy treat is fussy and somehow a baked good. While mom will most certainly switch out the chocolate chips for white chocolate (excuse me while I weep, I have a white-chocolate bias), and the dried cherries may become cranberries, these cookies are everything she asked for–chew, chunky texture, endless mix-in possibilities, sandwich capability, easy assembly…the works.

These cookies have molasses and thick oats, for lots of rich and chewy goodness. The dried cherries are tart and deep, the walnuts are toasty, and the chocolate does it’s chocolate thing. These are a great cookie-jar cookie. They are not too sweet and would totally welcome a slick of tart-creamy frosting to make the best holiday cookie sandwich. Like those oatmeal cream pies in the cellophane but, well, better.

Oatmeal Cherry Cookies

These don’t have to be cherry-walnut-chocolate cookies, you can use whatever nutty, dried fruit, chocolate-y mix-ins you’d like. I made small cookies, about the size of a silver dollar–but you could make these larger, just bake a few minutes longer. I used my favorite Extra-Thick Rolled Oats, but regular Quaker rolled oats will work just as well. 

1 1/2 cup all-purpose flour

1 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1 stick (4 ounces) butter, softened

1 cup sugar

3 Tablespoons molasses

1 egg

1 teaspoon vanilla extract

1/2 cup each dried cherries, walnut pieces, chocolate chips

Preheat oven to 350*F. Line two baking sheets with parchment, set aside.

In the bowl of a mixer, beat butter until creamy, about 1 minute. Add the sugar and molasses, beat well until combined, scraping bowl as needed. Add the egg and vanilla, mix to combine well.

Scrape bowl and add the dry ingredients, pulsing mixer until all of the dry ingredients are incorporated. Mix in the dried fruit, nuts, and chocolate. Scoop cookies in desired amount (I used a mini disher for these) and place on a baking sheet spaced about 1-2 inches apart (1 for smaller cookies, 2 for larger) and bake 1 sheet at a time in the center of the oven for 11-13 minutes–possibly more for larger cookies–until the bottoms are golden brown and cookies are just done in the center. Over-baking will make for a less chewy cookie. Cool on sheet pan about 5 minutes before transferring to a cooling rack. Repeat process with remaining dough. Can be kept in a cookie jar or other container at room temperature for 3-4 days.

 

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Chewy Chocolate Ginger-Spice Cookies

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Sometimes a night in with friends is what you need. Ideally, these sorts of gatherings should involve a plethora of mini sandwiches and spiked libations…maybe even a little illicit cross-stich art for good measure. Hopefully, a kitchen dance party will erupt, followed by girl-talk, then more dancing. Sometimes that is exactly what you need to remind you that good times are to be had…even if you go to bed with the threat of a headache and need an evening nap the next day, it’s still a breath of fresh air and totally worth it.

Sometimes you just need all of that, but, sometimes in a pinch a cookie will do.

These cookies are an ultra-spiced, chewy, chocolate delight. Cocoa and shards of chocolate add depth and smooth richness. A gang of spices, plus candied ginger, add heat and excitement. Sparkly and fragrant cinnamon sugar bring crunch and texture to the party. These sweetly-spiced cookies are similar to one of my favorites, but with an added layer of depth from the cocoa. The combination of spices in this cookie is pretty bold and literally spicy–these are not for the shy, but perfect for the adventurous and brave.

Chewy Chocolate Ginger-Spice Cookies

Makes 24-30 cookies.

Adapted from Martha Stewart

The dough for these chewy gems has to be chilled before baking and I would suggest placing the remaining dough in the refrigerator between batches, as well. Also, there are two forms of chocolate in this cookie, as well as three incarnations of ginger, PLUS cinnamon, allspice, nutmeg, and black pepper. One could dial back the spices, but I think these cookies are made different because of the boldness of the spices. As always, I encourage you to make these your own, so if super spiced baked goods aren’t your game, then definitely begin by reducing each spice by half. These cookies are great for cookie jars and will keep at room temperature for several days. 

1 stick (4 ounces) unsalted butter, softened

1/2 cup brown sugar

1 Tablespoon fresh, grated ginger

1/2 cup molasses

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

2 Tablespoons cocoa powder

1 1/2 teaspoons ground, dried ginger

2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground, black pepper

1/4 teaspoon grated nutmeg

pinch of salt (scant 1/4 teaspoon)

1/4 cup chopped, candied ginger

4 ounces dark chocolate, chopped

3 Tablespoons granulated sugar + 1 teaspoon cinnamon, for rolling

In the bowl of a mixer, beat the butter with the brown sugar until creamy and combined well. Add the fresh ginger, molasses, and vanilla, mix to combine. In a separate bowl whisk together flour, baking powder, cocoa, ground ginger, cinnamon, allspice, pepper, nutmeg, and salt.  Add the dry mixture to the butter mixture and pulse until just combined. Fold in the candied ginger and chopped chocolate. Cover and chill the dough for at least 2 hours, or until very firm.

Preheat oven to 325*F and line baking sheets with parchment or silicone baking mats.

Scoop dough (I used a 1 1/2 inch disher/levered scoop) into rounds and roll into a ball. Roll each ball in cinnamon sugar and place on baking sheets spaced about 1-2 inches apart–as the cookies will spread. Working with 1 sheet at a time, flatten the top of each cookie and chill for 10 minutes before baking in the center of the oven for 15-18 minutes. Remove from oven and allow to cool on the sheet pan about 10 minutes before placing on a cooling rack to cool completely. Repeat with remaining dough.

 

 

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So, this is the New Year…

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Dear 2011,

It’s been fun, strange, and terrifying, but most of all, exciting.

It’s been a year of change and discovery.

Thanks for everything.

Dear 2012,

I’m not big on resolutions, I feel like they’re just a set-up for failure. So, I’m keeping my goals for the year simple:

patience, patience, patience. learn some. 

eat a few new vegetables

be nicer to my body

get back into arts/crafts

learn to temper chocolate

try to remember that comparison kills joy

I’m looking forward to this new year. Let’s get into it.

Dear Friends,

I can’t even begin to get into how much your comments, and the fact that this little blog is even on your radar, mean to me. It’s a big, bad world of blogging and there’s a ton of things to look at, read, and be inspired by. Your support means the world.

I thank you from the deepest reaches of my little, ol’ heart. Truly.

So, to cap of 2011, I say we have a drink. I know many of us will be popping the corks off of some bubbly tonight and toasting to a brand new year with the ones we love the most.

My favorite guy and I will be staying in, after a long and much needed trip back home for the holidays. We’ll be lounging and sipping these cocktails with our pups. Soda water makes it bubbly, rosemary + ginger syrup bring aromatic, herbal sweetness, there’s a little squeeze of lime for some tang, and gin makes it all boozey and right.

Cheers!!

XO Cindy

Rosemary-Ginger Gin Cocktail

makes 1 drink

ice

2 ounces gin

1 tablespoon rosemary-ginger syrup

1 lime wedge

soda water to fill

Fill a rocks glass with ice and pour in the gin, syrup, squeeze the lime over the top, fill the glass with soda water and stir to combine. Toast and drink.

Rosemary-Ginger Syrup

1 cup granulated sugar

1/2 cup water

2 inches ginger root, peeled and sliced

2-3 sprigs rosemary

Add sugar and water to a small saucepan and stir to combine. Add ginger and rosemary, heat to dissolve the sugar and bring to a boil. Reduce to a simmer and cook for 5 minutes, then remove from heat. Allow ginger and rosemary to steep in the syrup as it cools to room temperature. Once cooled, remove ginger and rosemary (strain if needed) and store in an airtight container in the refrigerator.

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Recipe: Pear Cranberry Muffins

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These muffins are perfect for snowy mornings. They were originally a bread, that I made last week after seeing it on Shutterbean. Tracy knows where it’s at when it come to delicious things. It was so dang good, I had to have it again this week, only in muffin form. These muffins have crunch from the nuts, tang from the cranberries, heartiness from wheat germ, tender moisture from juicy pears, and little hints of spice. The first time around I made the recipe as is, this time I added a few things like fresh ginger, a bit of allspice, swapped the walnuts for pecans, and snuck in that wheat germ–for science and health.

Like I said, these are perfect for snowy mornings. The kind where you wake up to heavy tree limbs all over your yard, and a massive driveway + walkway to shovel. Maybe you weren’t even prepared for the snow and forgot that you needed a snow shovel, so you had to drive to the hardware store before the sun was even up to procure one…but, thank goodness your car is a boss in the snow. After you’re done heaving around that heavy & wet snow and chucking those tree limbs back into the forest, you can come inside to a hot cup of coffee and a tasty muffin treat. You deserve it for being so physical first thing in the AM.

For those of you that may be wondering, this isn’t my first snow-rodeo. Despite being from Nevada, I’ve had my fair share of snow…contrary to popular belief, the desert has more to do with precipitation (or lack thereof) than heat. I lived in the northern part of the state, just east of the Sierra Nevadas where it’s usually cold, hot, or windy, and always arid.  

Pear Cranberry Muffins

adapted from Shutterbean

makes 12 muffins

1 1/2 cups all-purpose flour

3 tablespoons wheat germ

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1 large egg

1/2 cup vegetable oil

1 tablespoon grated fresh ginger

1 teaspoon vanilla extract

zest of 1 lemon

1 tablespoon lemon juice

1 1/2 cups grated, peeled, ripe pear + any juices (about 2 pears)

1 cup coarsely chopped pecans

1 cup fresh cranberries

Preheat oven to 350F and line or spray a muffin tin. Set aside.

In a large bowl whisk together flour, wheat germ, sugar, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.

In a medium bowl whisk together egg, oil, ginger, vanilla, lemon zest and juice, and grated pear + juices. Fold wet ingredients into dry until just combined. Fold in nuts and cranberries. Evenly divide batter between muffin cups and bake fro 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Store in an airtight container after completely cooled.

 

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Recipe: Malted Pumpkin Cookies with Browned Butter Frosting

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Sean and I have this ongoing thing where he claims to dislike a food and I step up to crush him.

I make him eat his words.

Quite literally.

Then I laugh maniacally and he rolls his eyes.

It’s part of our thing.

See, not only do I feel an overwhelming sense of victory when I prove his begrudging tastebuds wrong…

We end up liking the same foods.

It’s a total win-win kinda deal.

Anyway, for years now Sean has been hating on pumpkin. I mean, I get his dislike of pumpkin pie (gasp! I know…) I don’t love it either. But, to write off all pumpkin goodness because of a dislike of a single dish, not even okay. There’s pumpkin bread, pumpkin cheesecake, pumpkin muffins, and cookies!

Oh, my.

So, to bust his hatin’, I decided to make it a point to help him overcome his discriminatory ways.

I saw this recipe on Martha Stewart’s website and knew that if anything would win him over, this would.

Browned butter…hello!

I added some malt to the mix for good measure.

Never can be too safe with those haters…

…and, it paid off!

He took one bite, and for once, kept his eye rolls to himself.

I’m the winner.

Oh, sweet victory!

Huzzah!

Malted Pumpkin Cookies with Browned Butter Frosting

Adapted from Martha Stewart

I halved the recipe, so I used ounce measurements instead of my usual cup measurments.

Makes about 48 cookies.

11 ounces all-purpose flour

4 tablespoons malt powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

3 ounces softened, unsalted butter

9 ounces brown sugar

2 teaspoons fresh, grated ginger

1 large egg, room temperature

6 ounces pumpkin puree (not pie filling)

3 ounces milk

1 teaspoon vanilla

Preheat oven to 375F and line 3 baking sheets with parchment or silicone liners.

In a medium bowl whisk together flour, malt powder, baking soda, baking powder, salt, cinnamon, dry ginger, and nutmeg. Set aside.

In the bowl of an electric mixer cream together butter, sugar, and fresh ginger. Add pumpkin puree and combine. Add egg and mix to combine, scraping the bowl as needed. Add milk and vanilla, mix well. Pour all of the dry ingredients into the wet mixture and mix in short bursts until just combined. If there are some streaks of flour, fold lightly with a rubber spatula.

Prepare a piping bag fitted with a large, round tip and spoon half of the batter into the bag. Pipe rounds of dough onto the prepped sheet pans and repeat. Bake cookies in the center of the oven for 10-12 minutes. The cookies are done when the bottoms are lightly browned and the tops spring back to the touch. Cool for a few minutes on the sheet and then transfer to wire racks to cool completely before frosting.

Browned Butter Frosting

2 cups confectioner’s sugar

1 tablespoon malt powder

pinch of salt

5 tablespoons unsalted butter

3 tablespoons milk

1 teaspoon vanilla

In a large bowl whisk together sugar, malt powder, and salt. Set aside.

In a small bowl whisk together milk and vanilla.

In a shallow skillet heat butter over medium low until butter solids become golden brown and smell like toffee. Do not walk away as you do this, the butter can go from perfect to burnt in moments. Once browned add to confectioner’s sugar mixture and whisk well, whisk in milk and vanilla. If the frosting is still stiff add small amounts of milk to achieve desired consistency. Can be used as soon as cookies are cooled.

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Recipe: Chewy Ginger Chocolate Chip Cookies

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As we now know, it’s fall and I love it. I know, I just waxed poetic about this, but I mean, how could I not? It’s sweater weather, the beginning of the holiday season, and it just begs for me to bake.

I can turn my oven on all day and not even care.

Apple and pumpkin are sure to make repeat appearances.

Caramel and chocolate have never been more appropriate.

Ginger and cinnamon and spice, all definitely some of my favorite flavors, will become staples through the fall and deep into winter.

The trouble with this oh-so-perfect baking season is that it can be hard to decide what to bake next…so many baked goods, so little time, right?

I mean, what’s a girl to do when she can’t decide between what kind of cookie to bake?

Chewy ginger or chocolate chip?

These are life altering decisions here.

It’s serious business.

So, I just decided to throw some chips into my favorite ginger cookie and balance was restored.

It really was a close call.

A good call at that, ’cause who knew how good chocolate paired with molasses laden, spicy goodness would be!?

I never knew, but now, I totally do.

Thank goodness.

Chewy Ginger Chocolate Chip Cookies

I used this recipe that I posted on my blog a zillion years ago (circa 2008), which was originally adapted from Joy the Baker. These cookies are darned good and are totally perfect for making friends. I tweaked a few things this time around and added a hefty dose of chocolate chips. This time I rolled the cookies in some Swedish Pearl Sugar that’s been languishing in the back of my pantry for days. Dayz ya’llz. Fancy sugar is so not necessary…turbinado, raw sugar, sanding sugar, or plain ol’ granulated will work just as well. You could even skip out on the whole rolling business, but I wouldn’t. It gives the cookies a crunchy crust that contrasts beautifully with the chewy cookie.

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon dried ginger

1/2 teaspoon fresh, grated nutmeg

1/4 teaspoon black pepper

1/8 teaspoon allspice

1/2 cup unsalted butter, softened

1/4 cup olive oil

1 cup brown sugar

1 tablespoon fresh, grated ginger root

1 large egg, room temperature

1/4 cup molasses

1 teaspoon vanilla

As many chocolate chips as you’d like. I’d start with at least 1 cup.

Sugar of your choice, for rolling.

Line 2 baking sheets with silicone baking mats or parchment paper, set aside.

In a medium bowl sift together flour, baking soda, dry spices, and salt. Set aside.

In the bowl of an electric mixer beat butter, oil, brown sugar, and fresh ginger together until smooth and creamy. Scrape down sides of the bowl and add egg, beating well to combine. Scrape down sides of the bowl again and beat in molasses and vanilla to combine. Add in dry ingredients all at once and mix until just combined. Fold in the chocolate chips. The dough will be quite soft and sticky. Chill dough in the refrigerator for at least 30 minutes.

Preheat oven to 350F.

Using a cookie scoop or 2 tablespoons, scoop chilled dough into rounds and roll in your palms to create a ball. Roll each ball in sugar and place on prepared baking sheet and flatten slightly, leaving at least 1-inch between rounds as these cookies will spread. Bake cookies on the middle rack for 11-13 minutes. Place unbaked cookies/dough in the refrigerator between batches. Cool baked cookies on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

 

 

 

 

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Recipe: Apple-Pecan Crumble Bars for Fall

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Autumn or Fall, whatever you call it, is my very favorite of seasons.

It’s when the air turns crisp, mornings become cool, days become mild, the light begins to change, and the verdant landscape bursts into a spectrum of golds and reds. It’s the perfect season for long walks, hot beverages, sweaters and hoodies, tights and boots, cozy socks and new slippers, and warm meals full of comfort.

This is my first fall in Michigan and already I can feel how different it is here. Anyone familiar with northern Nevada will tell you that there are only 2 real seasons–Summer and Winter. The changing leaves never stick around, gusty winds carry them away with a quickness. If you’re lucky maybe a few spring and fall days will be scattered in between, but the weather there is fickle and tends toward extremes.

Fall here is the real deal.

Sean and I took the dogs for a walk this yesterday on the river trail and I couldn’t help but snap photo after photo. There was still a lot of green, but even this morning the lanscape has changed. Fallen leaves litter our yard and our trees are a mottled landscape of green and yellows, oranges and reds.

All of this change in a single day.

Simply amazing.

This is the season when baking is at it’s best–days when the oven on for hours doesn’t feel oppressive, but welcome.

I baked something with apples, that quintessentially autumn ingredient, to celebrate this favorite season.

Never a big fan of apple pie, I opted to go with these apple crumble bars. They were a suggestion from my blogger friend Megan, who has become a real deal friend since my move here to Michigan. We share a lot of likes (and dislikes!), fall included. We’ve both been dreaming of cozy, fall baking for a better part of the summer and now it’s finally here!

Hooray!

For fall, for friends, and for baking!

Apple-Pecan Crumble Bars

Adapted from Take A Megabite

I added more spice, some candied ginger, and pecans to make these bars my own. I just like things extra spicey and a little nutty.

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon fresh, grated nutmeg

1 teaspoon ground ginger

1 teaspoon fresh, grated ginger

3 tablespoons chopped, candied ginger

1/2 cup chopped pecans

3/4 cup sugar

1/4 cup brown sugar

4 ounces (1 stick) unsalted butter, softened

3 apples–cored, peeled, and diced

Preheat oven to 350F. Line an 8×8 inch pan with foil or parchment and grease well. Set aside.

In a large bowl toss together flour, salt, spices, sugars, nuts, and candied ginger. Using your fingers rub butter into dry mixture until the crumb mixture clumps together when pressed. Divide the crumb mixture in half. Mix half of the mixture with the apples. Divide the remaining crumbs and press half into the bottom of the pan. Bake the base for 10 minutes.

Allow base to cool slightly and top with apple/crumb mixture. Top apples with remaining crumbs and press down. Bake for another 45 minutes. When it is done the tope will be golden brown and crumbly. Cool pan on a wire rack and cut into squares.