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Apple Ginger Crisp

Apple Ginger Crisp
Recipe Date:
Serving Size:
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Imperial (US)
A yum, yum, yummy dessert recipe to pair with our decadent Ode to Joy, Late Harvest Sauvignon Blanc.
  • 4 tbsps cold unsalted butter, cut into pieces
  • 1/2 cup packaged light-brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 4 apples, peeled, cored and cut into small chunks
  • 1 lemon, juiced & zested
  • 2 tbsps Paradise Ridge Ode to Joy*
  • 2 tsps corn starch
  • 1/2 cup candied ginger, finely chopped
  • vanilla ice cream


4 Tbsp Cold unsalted butter, cut into pieces
1/2 cup Packed light-brown sugar
1/2 cup All-purpose flour
1/2 cup Rolled oats
1 tsp Ground Cinnamon
1 tsp Ground Ginger


4 Apples, peeled, cored and cut into small chunks
1 Lemon, juiced & zested
2 Tbsp Paradise Ridge Ode to Joy*
2 tsp Corn starch
½ cup Candied Ginger, finely chopped
Vanilla ice cream


Preheat the oven to 350°F.
Butter an 8-inch square baking dish.
For topping, combine the butter, sugar, flour, oats, ginger and cinnamon in a bowl. Work together with fingertips until mixture resembles coarse meal. Set aside.
Toss the apples with lemon juice, zest, candied ginger, Paradise Ridge Ode to Joy & corn starch. (Depending on the kind of apples you use you may need more or less cornstarch).
Spoon apple mixture into the baking dish. Sprinkle topping evenly over the apples.
Bake in center of the oven for 1 hour or until bubbly and the apples are tender. Let cool slightly.


Serve warm, topped with ice cream and more candied ginger.Pour your glasses of Ode to Joy, sit back in front of a crackling fire & let your mouth be tantalized.
*I personally would use another late harvest white to put in the crisp, as I don’t share my Ode to Joy with anyone including my recipes.