- 4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes
- 1/2 cup dried sweetened cranberries
- 1/2 cup sugar
- 3 tablespoons minced crystallized ginger
- 1 tablespoon all purpose flour
- 1/3 cup (packed) dark brown sugar
- 1/4 cup all purpose flour
- 1/4 cup old-fashioned oats
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2/3 cup toasted pecans, coarsely chopped
- Vanilla ice cream
- Preheat oven to 375°F. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes.
- Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips.
- Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream.