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Sweet Ginger Crisp recipe

Maple syrup-sweetened apple slices, mixedwith cookied brown rice, are topped with a gingersnap-crumb topping.

Recipe: Sweet Ginger Crisp

1/3 cup maple syrup
1/4 cup lemon juice
3 tablespoons water
1 teaspoon vanilla extract
4 cups sliced unpeeled apples
3 cups cooked brown rice
Vegetable cooking spray
2 tablespoons all-purpose flour
2 tablespoons brown sugar, packed
1 teaspoon ground allspice
2 tablespoons butter or margarine
3/4 cup coarsely crushed gingersnap cookies (about 10 cookies)
1 cup (8-ounces) nonfat vanilla yogurt – divided use

  • Combine maple syrup, lemon juice, waterand vanilla in large bowl. Stir in apples and rice. Spoon intocasserole coated with cooking spray.
  • Combine flour, brown sugar and allspicein small bowl; cut in butter until crumbly. Stir in gingersnaps.Sprinkle over apples and rice.
  • Bake covered in 400°F (205°C)oven for 35 minutes. Remove cover, bake 10 minutes more or untiltop is golden brown and apples are tender.
  • Serve warm, topping each serving with1 tablespoon yogurt.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.

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