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1
Preheat the oven to 350u00b0F. Lightly butter an 8 by 8-inch baking dish.
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2
In a large bowl, toss the apples with the granulated sugar, cinnamon, ginger, lemon juice, and the vanilla pod and seeds. Cover with plastic wrap and let sit for 30 minutes.
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3
Tear the bread up and pulse in a food processor. Spread out the bread crumbs on a rimmed baking sheet and toast in the oven for 5 to 8 minutes, until golden. Set aside.
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4
While the bread crumbs are toasting, place 4 tablespoons of the butter into a small saucepan over medium heat. Cook until the milk solids separate from the fat and the butter begins to brown.
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5
In a medium bowl, mix the bread crumbs, brown sugar, and warm brown butter together. Add about one-quarter of the bread-crumb mixture to the apples. Toss to combine.
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6
Fill the prepared baking dish with the apple mixture. Dot with the remaining 2 tablespoons of butter.
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7
Cover the top with the remaining bread-crumb mixture. Press down firmly all over the top so that the mixture is tightly packed in the dish.
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8
Bake on the middle rack of the oven until the apples are soft and the juices start to bubble, 25 to 35 minutes.
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9
Serve warm and with a 1/2-cup scoop of sorghum zabaglione on top of each portion.
