Apple Gingersnap Crumble

cooking.nytimes.com

tamara

subheading: FOR THE FILLING:

½ cup/100 grams dark brown sugar, plus more to taste

⅓ cup/75 grams granulated sugar, plus more to taste

3 tablespoons/20 grams cornstarch

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon freshly grated nutmeg

6 pounds/2 ¾ kilograms apples, peeled and cut into ¼-inch slices (about 11 large)

1 cup/80 grams fresh or frozen cranberries

2 tablespoons/30 milliliters lemon juice

2 tablespoons/29 grams cold unsalted butter, cubed

subheading: FOR THE TOPPING:

2 cups/250 grams all-purpose flour

1 ¼ cups/250 grams dark brown sugar

2 ½ teaspoons ground ginger

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon fine sea salt

½ teaspoon finely grated lemon zest

10 tablespoons/142 grams unsalted butter, melted

2 tablespoon/20 milliliters molasses

subheading: FOR THE BOURBON CREAM:

2 cups/473 milliliters cold heavy cream

1 to 2 tablespoons/7 to 15 grams confectioners’ sugar

1 tablespoon/15 milliliters bourbon

Directions at cooking.nytimes.com

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