Weeknight Apple Crisp with saffron broth

Method

1. Gather and prep everything first: unsalted butter, granulated sugar, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Turn the heat up, add the apple crisp, and cook until deeply browned and aromatic.
4. Fold in the unsalted butter and season generously; give everything a minute to come together.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Serve warm, ideally with something to soak up the sauce.