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1
Preheat oven to 425 degrees.
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2
Place a large nonstick saute pan over medium-high heat.
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3
Add 3 tablespoons butter (keep remaining butter cool) and 2 tablespoons sugar.
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4
When mixture starts to darken, add apples and ginger slices, and toss to coat.
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5
Saute until apples begin to color lightly and juice has cooked down to a sauce, about 10 minutes.
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6
Remove from heat, and let cool.
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7
In an 9-inch round straight-sided nonstick or glass cake pan, combine 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar.
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8
Gently mix ingredients with fingers and make a well in center.
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9
In a small bowl, whisk together oil, milk and almond extract.
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10
Pour oil mixture into well, and mix with a fork just enough to dampen.
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11
Using your fingertips, pat out dough so it covers bottom of pan and comes up sides about 1/2 inch (pastry should be about 1/8 inch thick).
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12
Place in refrigerator until needed.
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13
Make streusel topping: In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and crystallized ginger.
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14
Cut in remaining 2 tablespoons cold butter.
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15
Lay apples in a fanned circle in pastry-lined pan.
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16
Tuck in slices of ginger so they do not burn.
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17
Pour over any excess juices, and sprinkle streusel over top.
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18
Bake until slightly browned, about 40 minutes.
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19
Serve warm or at room temperature.
