Apple and Dried Cherry Crumble with Ginger Creme FraicheCrumble 3/4 cup old-fashioned rolled oats ( regular or quick, not instant) 3/4 cup flour 3/4 cup packed light brown sugar 2/3 cup coarsely chopped walnuts 1/2 cup chilled butter, cut into small chunks, plus extra for greasing baking dish 6 large tart apples, such as Granny Smiths, peeled, cored, cut into 1/2-inch-wide wedges, wedges cut in half crosswise 3/4 cup dried tart cherries, soaked in water. Heat slightly, on flame, cover 10 minutes to soften, then drain and pat dry. Butter 9x13-inch Pyrex baking dish or oven-to-table baking dish of similar size with butter.
To prepare Ginger Creme Fraiche,1 cup whipping cream 1/3 cup sour cream 1 1/2 tablespoons honey
2 teaspoons peeled and finely grated fresh ginger. Place cream in small mixing bowl and whisk in sour cream. Leave in warm place 5 to 7 hours or overnight until thickened. (over pilot on stove?)Stir in honey and ginger. (Creme fraiche can be prepared 2 days ahead. Cover and refrigerate.) To prepare Crumble, combine oats, flour, brown sugar and walnuts in mixing bowl and place butter on top. (If not using immediately, cover and refrigerate up to 1 day.) Spread half of apples in prepared dish. Sprinkle half of cherries over top. Repeat with remaining fruit.
CRUMBLY TOP : Using fingers, pinch and work butter into oats mixture until it resembles pea-size chunks. Do not overwork. Scatter topping evenly over fruit. Bake, uncovered, on center oven rack at 375 degrees until topping is crisp and rich golden brown and fruit beneath is hot, 30 to 35 minutes. Remove and cool 5 minutes. You want to serve It warm.
To serve, garnish each portion with generous dollop of Ginger Creme Fraiche.
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