Food & Cooking Recipes Dessert & Treats Recipes Apple, Date, and Ginger Crisp 3.7 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 25 mins Total Time: 1 hrs 25 mins Servings: 4 Combining dates and apples provides a sweet dose of fiber and a little ginger goes a long way in this dessert. . Ingredients 4 tablespoons light-brown sugar 4 tablespoons unsalted butter, melted 2 tablespoons grated fresh ginger ½ teaspoon ground cinnamon 1 teaspoon grated orange zest 4 pitted Medjool dates, chopped into ¼-inch pieces 2 Granny Smith apples, peeled, halved, cored, and cut into ½-inch wedges 2 Macoun apples, peeled, halved, cored, and cut into ½-inch wedges 9 gingersnap cookies, finely crumbled (¾ cup) 2 tablespoons chopped pecans 2 tablespoons old-fashioned rolled oats ½ cup thick unsweetened yogurt Directions Preheat oven to 350 degrees. In a medium bowl, combine 3 tablespoons sugar, 1 tablespoon melted butter, grated ginger, cinnamon, orange zest, and dates. Add apples and toss to combine. Transfer mixture to an 8-inch square baking dish. In a small bowl, combine gingersnaps with pecans, remaining sugar, oats, and remaining butter. Using your fingertips, work mixture to form a crumble topping. Distribute topping over apples. Cover dish tightly with aluminum foil. Bake until fruit mixture is bubbling, about 30 minutes. Uncover and continue baking until topping has browned and apples are tender when pierced with a paring knife, about 20 minutes. Let cool 10 minutes before serving with yogurt. Rate it Print