Greenwood's Gingered Apple Crisp

Topping:

1-1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup packed brown sugar

1/2 cup crystallized ginger; finely chopped

3/4 cup chilled unsalted butter; cut into pieces

Apples:

4-1/2 pounds Granny Smith apples (about 12)

1/2 cup sugar

2 tbsp fresh lemon juice

Combine first 4 ingredients in processor (through ginger). Add butter and blend in, using on/off turns, until mixture begins to form small moist clumps. (Can be prepared 1 day ahead. Cover and chill.)

Preheat over to 375. Peel, core and slice apples. Place apples in bowl. Add sugar and lemon juice, and toss to coat. Transfer apple mixture to 13x9x2-inch baking dish. Press to compact apples. Sprinkle topping over apples.

Bake until apples are tender and topping browns, about 45 minutes. Serve warm at room temperature with vanilla ice cream or whipped cream.