Recipe: "Apple Topping"
Jan. 24th, 2026 12:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmith posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksToday I made apple topping. A slight tactical error: all we have to pour it over is vanilla ice cream, and the weather is currently subzero. 0_o Perhaps tomorrow I'll make something else to go with it.
Ingredients:
1 Pink apple, diced (about 2 cups)
splash of lemon juice
1/8 cup minced candied ginger
1/3 cup RW Knudsen Lemon Ginger Echinacea Juice
1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1 1/2 tablespoons tapioca starch
water
Directions:
Dice a Pink apple, sprinkling the bits periodically with lemon juice to discourage browning. Set the bits aside.
Mince 1/8 cup of candied ginger. Set aside.
Put the apple bits in a pot and turn the burner on High. Pour in 1/3 cup RW Knudsen Lemon Ginger Echinacea Juice. Cook until the apples are mostly tender but not all the way soft yet. Add more juice or water if the liquid level gets too low. Adjust heat if the topping tries to boil over.
Stir in 1/8 cup minced candied ginger, 1/2 teaspoon pumpkin pie spice, and 1/2 cup brown sugar. Continue stirring while the topping bubbles. When the apples are soft, taste carefully and adjust seasonings if needed. Lower heat to simmer.
Stir in 1 1/2 tablespoons tapioca starch. When the topping starts to thicken, take it off the heat. It will continue to thicken as it cools. Serve immediately over pie, ice cream, or other base. Allow to cool somewhat before transferring any leftovers to a container for the refrigerator.
Notes:
I have made many a batch of apple topping, but this is among the best. That lemon ginger echinacea juice makes a surprisingly big difference. I usually use apple cider, occasionally orange or some other fruit juice. But this is just WOW.
Pink is a nice dual-purpose apple. Any other dual-purpose apple such as Macintosh or Jonathan should work. If you use a cooking apple such as Granny Smith or Rome, you may need more sugar.
Candied ginger is very sweet-hot and adds warmth to the flavor.
RW Knudsen Lemon Ginger Echinacea Juice is what made this batch better than usual. However, other fruit juices such as apple, orange, or pineapple also work.
Pumpkin pie spice is just a blend of warming spices such as cinnamon, ginger, allspice, nutmeg, and clove. Apple pie spice is similar.
Tapioca starch creates a thick, clear, glossy, slightly sweet gel that works great with fruit.
Ingredients:
1 Pink apple, diced (about 2 cups)
splash of lemon juice
1/8 cup minced candied ginger
1/3 cup RW Knudsen Lemon Ginger Echinacea Juice
1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1 1/2 tablespoons tapioca starch
water
Directions:
Dice a Pink apple, sprinkling the bits periodically with lemon juice to discourage browning. Set the bits aside.
Mince 1/8 cup of candied ginger. Set aside.
Put the apple bits in a pot and turn the burner on High. Pour in 1/3 cup RW Knudsen Lemon Ginger Echinacea Juice. Cook until the apples are mostly tender but not all the way soft yet. Add more juice or water if the liquid level gets too low. Adjust heat if the topping tries to boil over.
Stir in 1/8 cup minced candied ginger, 1/2 teaspoon pumpkin pie spice, and 1/2 cup brown sugar. Continue stirring while the topping bubbles. When the apples are soft, taste carefully and adjust seasonings if needed. Lower heat to simmer.
Stir in 1 1/2 tablespoons tapioca starch. When the topping starts to thicken, take it off the heat. It will continue to thicken as it cools. Serve immediately over pie, ice cream, or other base. Allow to cool somewhat before transferring any leftovers to a container for the refrigerator.
Notes:
I have made many a batch of apple topping, but this is among the best. That lemon ginger echinacea juice makes a surprisingly big difference. I usually use apple cider, occasionally orange or some other fruit juice. But this is just WOW.
Pink is a nice dual-purpose apple. Any other dual-purpose apple such as Macintosh or Jonathan should work. If you use a cooking apple such as Granny Smith or Rome, you may need more sugar.
Candied ginger is very sweet-hot and adds warmth to the flavor.
RW Knudsen Lemon Ginger Echinacea Juice is what made this batch better than usual. However, other fruit juices such as apple, orange, or pineapple also work.
Pumpkin pie spice is just a blend of warming spices such as cinnamon, ginger, allspice, nutmeg, and clove. Apple pie spice is similar.
Tapioca starch creates a thick, clear, glossy, slightly sweet gel that works great with fruit.
