If you don't have individual soufflé dishes, this can be prepared in a 13 x 9-inch glass baking dish, in which case the crisp will need to bake for about 55 minutes.
Recipe information
Yield
Serves 12
Ingredients
For topping
1
1/4 cups old-fashioned or quick oats
1
cup plus 2 tablespoons (packed) dark brown sugar
3
/4 cup all purpose flour
1
/2 teaspoon ground cinnamon
1
/4 teaspoon salt
3
/4 cup (1 1/2 sticks) unsalted butter, room temperature
3
/4 cup almonds, lightly toasted, chopped
1
/2 cup chopped crystallized ginger
For Filling
4
pounds Granny Smith or Pippin apples, peeled, cored, sliced
1
1/2 cups dried tart cherries
1
/2 cup sugar
1
tablespoon fresh lemon juice
1
tablespoon all purpose flour
3
/4 teaspoon ground cinnamon
Vanilla ice cream
Need to make a substitution?
Preparation
Make topping:
Step 1
Mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and rub in until coarse crumbs form. Mix in almonds and ginger. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
Make filling:
Step 2
Preheat oven to 375°F. Butter twelve 1 1/4-cup soufflé dishes. Combine apples, cherries, sugar, lemon juice, flour and ground cinnamon in large bowl. Mix to blend well. Divide filling among prepared dishes.
Step 3
Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes. Serve warm with ice cream.