Apple-nectarine crisp w/ fresh ginger
Fruit cobbler with vanilla ice cream is my favorite summer dessert. The fresh ginger adds nice heat and aroma. You can use many combinations of apples, pears and stone fruit. It’s a great way to use mediocre or overripe fruit; I was happy to find a use for a big bag of disappointing summer apples I got at the farmer’s market.
6 large apples, peeled, cored and chopped
2 nectarines, washed and chopped
4 cinnamon sticks
1 inch piece of fresh ginger, peeled and shredded on microplane
1T hibiscus leaves
zest of one lemon
4T unsalted butter
.5 cup rolled oats
.25 cup brown sugar
.25 cup shredded coconut
1t vanilla extract
Preheat oven to 400. Let butter warm to room temperature.
Make cobbler. Stir ginger into about a half cup of water in a medium sauce pan. Add cinnamon sticks and hibiscus, and bring to rolling boil.
Add fruit and reduce flame to medium. Cook about 10 minutes, until fruit is quite soft. Mix in zest, turn off flame and set aside.
Make crumble. Cream butter and sugar in a large mixing bowl. Mix in oats, coconut and vanilla extract. Mix will be quite lumpy.
Butter a 9 inch Pyrex glass cake pan. Spread fruit, and top with clumps of the crumble. It’s okay if your clumps are uneven. Bake about a half hour, until topping is crisp and brown.
Serve cobbler immediately, topped with vanilla ice cream.