Sweet Ginger Crisp
A wholesome and delicious dessert made with maple syrup-sweetened apple slices, cooked brown rice and a gingersnap crumble topping.
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
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)
Vanilla yogurt for accompaniment (optional)
- For Filling: Combine maple syrup, lemon juice, water and vanilla in large bowl. Stir in apples and rice. Spoon into casserole coated with cooking spray.
- For Topping: Combine flour, brown sugar and allspice in 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 until top is golden brown and apples are tender.
- Serve warm, topped with yogurt, if desired.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.