GINGER APPLE FRUIT CRISP WITH VANILLA SAUCE
MAKES 8 SERVINGS

Crisp:
8 medium size apples, peeled and sliced, about 8 c./2L
1 c. (250 mL) fresh cranberries
¼ c. (50 mL) granulated sugar
¼ c. (50 mL) chopped crystallized ginger
2½ Tbsp. (37 mL) cornstarch
½ tsp. (2 mL) ground cinnamon

Topping:
¾ c. (175 mL) large flake rolled oats
½ c. (125 mL) all purpose flour
½ c. (125 mL) coarsely chopped pecans, toasted
1/3 c. (75 mL) light brown sugar
½ c. (125 mL) chilled unsalted butter

Vanilla Sauce:
2 large eggs
1/3 c. (75 mL) granulated sugar
Pinch of salt
2 c. (500 mL) 1% milk
1 tsp. (5 mL) vanilla

Preheat oven to 350F (180 C). Lightly grease a 2L baking dish or 8 (3/4c./175 mL) individual ramekins. To make crisp, combine apples, cranberries, sugar, ginger, cornstarch, and cinnamon in a large bowl. Gently toss together just until mixed. Spoon entire mixture into prepared baking dish or divide evenly among ramekins. Lightly press down. Mixture will appear quite full but will reduce during baking. In a separate bowl combine oats, flour, pecans and sugar. Stir to blend. Cut butter into cubes and add. Work in with your fingertips until mixture becomes quite crumbly.

Spoon over apples in baking dish or divide evenly among ramekins and evenly cover apples. Bake in the centre of the preheated oven for 50 minutes or until apples appear almost soft when tested with a cake tester.  Remove dish(es) to a rack to cool. To make Vanilla Sauce, combine eggs, sugar and salt in a mixing bowl. Whisk until blended. Heat milk just until bubbles begin to break the sides of the pan. Gradually whisk warmed milk into egg mixture whisking constantly. Return to saucepan. Cook over low heat stirring constantly until mixture is thick enough to coat a metal spoon, about 8 minutes. Pour sauce through a fine meshed sieve into a clean bowl. Stir in vanilla. Cover surface with plastic wrap and refrigerate until chilled. Sauce will keep covered in the refrigerator for up to 2 days. Serve Ginger Apple Fruit Crisp with some Vanilla Sauce poured over top.