Apple Crisp with Dried Fruit and Ginger

by Tanya Hanson
Topping:
1 1/4 cups quick oats
1 cup & 2 Tbsp packed dark brown sugar
3/4 cup flour
1/2 tsp VE Cinnamon
1/4 tsp salt
3/4 cup unsalted butter, room temp
3/4 cup almonds, lightly toasted & chopped
1/2 cup chopped VE Crystallized Ginger

Filling:
4 pounds Granny Smith apples, sliced
1 1/2 cups dried fruit
1/2 cup sugar
1 Tbsp lemon juice
1 Tbsp flour
3/4 tsp VE Cinnamon

1. Topping: mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and cut in until small crumbs are formed. Add almonds and ginger. (Topping can be prepared a day in advance. Cover & refrigerate).

2. Filling: Preheat oven to 375 F. Butter large cake pan. Combine fol;ling ingredients in large bowl and mix well. Pour filling in cake pan. Sprinkle topping over apple mixture. Bake at 350 F for 40 minutes or until topping is golden brown. Serve warm with Vanilla ice cream.